Catla: Catla fish, also identified as Indian Carp and is the merely member of the genus Catla, of the carp family Cyprinidae. Catla is a fish with a large protruding lower jaw. It has three scientific names — the Gibelion catla, Cyprinus catla and catla catla. Bhakur is the famous name of this fish in India. Catla fish is commonly found in rivers and freshwater lakes of North India and other parts of India like Indus Plain.
Note: Nutritive value / 100 g of raw ingredients
1.5 lb catla fish
1 tbsp ginger-garlic paste
6 oz tomato paste
1 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
1/2 tsp black pepper powder
5-6 tbsp vegetable oil
salt to taste
fresh cilantro for garnish
Cut and clean well the fish. Marinate with salt and turmeric powder. Set aside for about 30 min.
Heat the oil in a non-stick pan, add the fish and fry both side until turns golden color then set aside.
Add to oil very finely chopped onion and fry for a few minutes or until soft then add ginger-garlic paste and fry until raw smell goes.
Add tomato paste and fry for 1 minute then add chilli powder, cumin powder, coriander powder, garam masala and pepper and stir well the mixture. Add salt as per your taste and 1 - 1/2 cup of water to make a gravy. Now put the fish in gravy, cover with a lid and cook for 15- 20 minutes or until the gravy becomes thick.
Garnish with chopped cilantro and serve hot with rice
Bhakura (Catla) Fish 6pieces
Turmeric powder 1/2teaspoon
Sorisa Tela (Mustard Oil) 8-9 tablespoon
Mustard seeds 1/2teaspoon
Lemon juice 2-3 tablespoon
Clean the fish pieces thoroughly and drain the excess water.
Marinate the pieces of fish with turmeric powder and salt and keep aside for 10 minutes .
Heat oil in a Pan; add a pinch of salt to it. Add mustard seeds and let it splutters .
We can add 3-4 pieces of fish at a time and fry on both sides for 10 minutes till gets cooked through and turns golden brown.
Sprinkle lemon juice over the fried fish and enjoy.