Recipe of Any-night-of-the-week Doi Mouri Katla: Katla Fish in the Fennel-Yoghurt Gravy

Hey everyone, it's Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Prepare Quick Doi Mouri Katla: Katla Fish in the Fennel-Yoghurt Gravy. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Doi Mouri Katla: Katla Fish in the Fennel-Yoghurt Gravy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Doi Mouri Katla: Katla Fish in the Fennel-Yoghurt Gravy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Doi Mouri Katla: Katla Fish in the Fennel-Yoghurt Gravy is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Doi Mouri Katla: Katla Fish in the Fennel-Yoghurt Gravy estimated approx 30-35 mins. (prep to dish).

To begin with this particular recipe, we must prepare a few components. You can cook Doi Mouri Katla: Katla Fish in the Fennel-Yoghurt Gravy using 22 ingredients and 9 steps. Here is how you cook it.

Out of the many a various Bong Fish delicacies- this one’s another prime… Immensely flavoured with the aroma of the Fennel Seeds and the plain yoghurt does add an extra level to it- A must try for sure…Those who’re the Fish lovers…it’s a nice treat to not only to your own family but allure the guests with the same #SpiceWeek4 #FennelSeeds #CooksnapChallenge

Ingredients and spices that need to be Prepare to make Doi Mouri Katla: Katla Fish in the Fennel-Yoghurt Gravy:

1. 2 Big & Thick Katla Fish: Pieces
2. to taste Salt
3. 1/2 tsp Turmeric Powder
4. To Taste Sugar
5. 1/2 Cup Plain Yoghurt
6. 1 tsp Fennel Seeds: Dry Roasted & Ground
7. 1.5 tbsp Fennel Seeds: Soaked in water for a couple of hours and made to a paste
8. 1 tbsp (2 G) Paste: Ginger & Green Chilli Paste
9. 1/4 Cup Onion Paste
10. To Taste Salt: For the Gravy
11. 3 tbsps Mustard Oil: To fry the Fish Pieces
12. 1 tsp Ghee
13. Tempering Spices: 1/2 tsp Whole Raw Fennel Seeds
14. 1 Whole Dry Red Chilli
15. 1 Bay Leaf
16. 4 Cloves
17. 2 Green Cardamoms: Split
18. 1/2 inch ” Cinnamon Stick
19. 1 Star Anise
20. 1 pinch Hing/Asafoetida
21. as needed Garnish: A dollop of ghee
22. 1/2 tsp Dry Roasted Fennel Seeds Powder

Steps to make to make Doi Mouri Katla: Katla Fish in the Fennel-Yoghurt Gravy

1. Wash, Clean & Marinate the fish pieces with some salt & turmeric powder- Set aside for about 15-20 mins time
2. Heat up a frying pan over the medium-high flame- Add in the mustard oil- Fry them until nicely golden brown- strain & set aside
3. In a blender jar: Add in the aforesaid all the ingredients together except the ghee, cooking oil, water & the tempering spices- Blend it to a nice-smooth paste- Set aside for its later use
4. In another small frying pan: Dry Roast the Raw Fennel Seeds- Allow it to cool down completely & grind it to a fine powder…It can be stored in an airtight container & will go a long way alike any other freshly ground dry spices
5. Heat up a pan/wok/kadhai over the medium flame: Add in the cooking oil & ghee together- Drop in the tempering spices & let it all get fragrant, in goes the our blended fennel-yoghurt mixture- Sauté….
6. Keep sautéing until the oil surfaces upto the pan- Add in the hot water to adjust the gravy consistency according to your choice & requirement- Let it boil…
7. Once it starts boiling- Add in the fried fish pieces, mix everything well together until nicely combined and well blended- Cover the pan, Reduce the flame & cook for about 7-8 mins time
8. Stirring occasionally in between a couple of times, once done- Finish it up with a dollop of ghee & the reserved tsp of the dry roasted fennel powder (ensure not to overdo it else, the gravy will taste bitter)
9. Transfer it to a separate plate- Ready to be served- Best to be had with piping hot steamed rice…Relish the DELISH

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