Thakurbarir Doodh Katla (Fish cooked in Milk)
Thakurbarir Doodh Katla. Gorgeous steaks of Katla. Stewed in languorously reduced milk. The earthy warmth of ginger. The fragrance of crushed whole spices.
This is indeed divine !!!
Ingredients
- 4 pc fresh katla
- 1/2 cup reduced milk 500 ml reduced to ½ cup
- 1/2 cup whole milk
- 4 tbsp onion juice
- 2 tsp ginger juice
- 2 green cardamoms
- 2 cloves
- 2 bay leaves
- 1 one inch cinnamon stick
- 2 tbsp mustard oil
- 2 tsp ghee
- 1/4 tsp garam masala powder
- 1/2 tsp sugar
- salt to taste
Instructions
- Marinate the fish steaks with a little salt.
- Heat oil in a pan, shallow fry the fish. Keep aside on a kitchen towel.
- Into the same oil, throw in the bay leaves, crushed cinnamon, cardamom and cloves. Allow the spices to release their aroma.
- Add the onion juice and ginger juice, cook over a medium flame for 2-3 minutes.
- Turn the heat to low, gently place the fried fish in the pan, pour the plain milk while continuously stirring (you do not want the milk to curdle) and allow the curry to simmer for 5-6 minutes.
- Now add the reduced milk, sprinkle in the sugar and salt, cook for a further 3-4 minutes.
- Adjust seasonings, finish with a dollop of ghee and a hearty sprinkle of garam masala powder.
- Serve hot.