My version of DOI CATLA (catla yoghurt curry)

This is my version of DOI CATLA in a single pot that means ONE POT DOI CATLA . Simple, easy, quick and lipsmaking. Fish remains soft, succulent and the curry is rich and creamy, the Aroma!!! Oh I am gone mad over it. So no more further delay here is the recipe:

Serves: 8 people

 Ingredients
1. Fresh Catla fish. (Curry cut)
2. 1 cup of DOI (yoghurt) beat well and keep aside.
3. 2.5 tbs of onion paste
4. 2 tbs of ginger pate
5. 1.5 tbs of garlic paste
6. 1 tbs of green chilli paste
7. Salt as per your taste
8. Suger as per your taste
9. 1.5 tbs of refined oil

 Marination
1. Wash the fishes, and drain off the excess moisture.
2. Now take a pan in which you are going to cook, marinate the fish in the same pan.
3. Now add salt to the fish and rub each piece very gently.
3. Add all the pastes (onion , ginger, garlic and green chilli) rub them well.
4. Add the beaten yoghurt gently mix them.
5. Add refined oil and mix it.
6. Rest it for atleast 10 minutes but if you are in a rush then take it over to your cooktop straightway to cook.

 Cooking
1. It takes 15-20 minutes to cook thoroughly (depending upon the thickness of the fishes)
2. Turn on the gas at a flame of medium to low, let them cook for atleast 1-2 min. Then put the lid on.
3. Check after every 3 mins to make sure the fish is not sticking to the pan.
4. After 7 minutes flip the pieces over to get cook through.
5. Again cover with the lid and cook it for another 5-7 minutes and repeat the process of checking.
6. Now remove the lid and sprinkle sugar as per your taste. Add some garam masala. And check the taste if more salt or sugar is needed.
7. Break some fresh green chillies in halves and drop it in the curry.
8. If you don’t like much gravy then at this point you can increase the flame to reduce the gravy.
9. Now Add some ghee , or clarified butter. Turn off the flame.
10. Serve it hot with steamed rice.

Tips:

1. I prefer to use fresh and ripened fish particularly for this recipe, as it contains more fat and flesh has a creamy and milky texture which adds more richness and taste in the curry.
2. Marinade should have been applied very carefully and gently so each and every piece gets coated properly and does not fall off from the bones.
3. You can use turmeric powder and red chilli powder for a reddish yellow colour in the gravy, I like to have it white so omit them.
4. Use any kind of pan what ever you have in your cookhouse, flat surfaced pan is preferable for an even cooking to get equal heat to each piece.
5. If you want then you can fry the fish before making it gravy, I favour it steamed so skip fryin

Now you have the recipe and the tips also, so assemble it in your way, to make your soul happy, lemme know how much you enjoy this recipe. ❤️

Thank you ❤️

DOI CATLA (catla yoghurt curry)