Thakur Barir Doodh Katla

Thakur Barir Doodh Katla (Fish in a milky gravy)

A Bengalis love for fish is famous across the world. Gurudev( Rabindranath Tagore) was no different and his love for fish made the house chefs of Thakur Bari do experiments with the gravy in which the fish was cooked.

Doodh Katla is a fish curry cooked in a milky gravy filled with the flavors of garam masala.

Recipe

Ingredients

4-6 pieces of fresh katla fish

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

How to cook:

Take half litre milk and reduce it to half cup. Marinate the pieces of fish with salt and keep them aside for 10 minutes. Now in a frying pan shallow fry the pieces of fish. Keep them aside. Now add bay leaves, cardamom, cloves and the cinnamon stick to the oil. Once they start giving out fragrance, add the onion and ginger juice to it. Once the liquid starts boiling simmer the gas and slowly place the fish pieces in the pan.

Cook for 2-3 minutes in medium flame and then slowly add the milk while constantly stirring in the side parts so that the milk doesn't curdles. After 2-3 minutes add the reduced milk to the gravy and add salt and sugar to taste. Give it a gentle boil and add a dollop of ghee and half teaspoon garam masala powder. The dish is now ready to serve with steamed rice.

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