Mula di Katla maas | Catla Fish Curry with Radish | North East Indian Fish curry

Catla Fish Curry with Radish 

It’s time of the year when winter seems to be a tug-of-war between the cold wind and upcoming burst of spring when we yearn for warm comforting meals hands and today, I present to you a North East Indian style fish recipe with Radish and mustard seeds paste.

The radish and mustard seed paste come together into a beautiful harmony and it’s extremely flavourful. The fish adds a mouthwatering sweetness, which for sure is going to wow you while you slurp into the delicious gravy. This fish gravy goes well with steamed rice and cold salads.

INGREDIENTS

1.    Radish 2 medium chopped into chunky sticks

2.    Catla Fish – 4 to 5 pieces

3.    Oil 50ml

4.    Turmeric powder 1 ½ teaspoon

5.    Salt as per taste

6.    Mustard seeds paste 1 teaspoon

7.    Onions 1medium sliced

8.    Green chilies 3 to 4 slit

North East Indian style Fish curry with Radish

PREPARATION

1.    First marinate your fish pieces with 1 teaspoon of turmeric powder and little salt for 5 minutes. Then deep or shallow fry them until they turn golden brown on both sides.

2.    In the same pan remove excess oil then add your slit green chilies and sliced onions - stir and cook them on a medium flame until the onions are cooked or turns light brown.

3.    Add your radish, turmeric powder and salt is taste- sauté them for a couple of minutes.

4.    Now add the mustard seeds paste - stir them well and cook it only for a minute
P.S. Whenever you cook with mustard seeds paste, ensure that you cook it for not more than a minute otherwise it will leave an unpleasant bitter taste.

5.    Add about 4 cups of water – stir, cover and cook it for 15 minutes.

6.    Finally add your fried fish pieces and let it cook for 5 minutes.  You can occasionally stir the gravy and when it achieves your desired consistency it’s ready to be served.

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