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| Katla Mach Bhaja |
From the week of Dec’24th:
The year ending has taken a toll certainly.So much so, that one day I decided to boycott Chicken and Meat till December 30th!Because 31st was going to be yet another binging competition for sure.And since I have been coming back home pretty early nowadays and I am a TV hater, I make it a point to spend atleast 15-20 mins in the kitchen.This is one the 15-20 mins recipe, requiring minimal ingredients but equally tasty.Initially I wanted to fry a couple of Katla Fish pieces and have them with the dal. But later on decided to include some brown onions and tomato pieces with the fried fish. This is not a curry – but a mix of different fried
pieces.
Serves: 1
Katla Fish Pieces:2.(Number depends on the servings).Coat the fish pieces with 1.5 tsp of turmeric powder and some salt. Fry the pieces in 2 tbsp of vegetable oil until the pieces are golden brown in colour.
Tomato: 1 medium sized.Deseeded and cut into small pieces.Lightly fried in vegetable oil.
Onion: 1 medium sized.Fried till dark brown.
Ginger: A half inch piece.Chopped.
Green Chilli:2.Chopped
Cumin Powder: 1 tsp.
Vegetable Oil: 1 tbsp for the final mix.
Salt: As per taste.
Procedure:
Heat 1 tbsp of vegetable oil in a wok/kadai.Once the oil gets nice and hot, add the coarsely chopped ginger and green chilli pieces. When the smell of the ginger evolves, add the fish pieces. Sprinkle 1 tsp of cumin powder over the mixture. Stir for a minute and then add the lightly fried tomato and brown onions. Mix for 5
mins.Sprinkle salt over the mixture, give a final stir and serve preferably with rice.
