Doi Shorshe Katla Carp in the Yoghurt and Mustard Pastes Gravy.
Hey everyone, it is Louise, welcome to our recipe site. Today, we're going to prepare a distinctive dish, doi shorshe katla carp in the yoghurt and mustard pastes gravy. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Doi Shorshe Katla Carp in the Yoghurt and Mustard Pastes Gravy is one of the most popular of current trending meals in the world. It's simple, it is fast, it tastes delicious. It's appreciated by millions daily. Doi Shorshe Katla Carp in the Yoghurt and Mustard Pastes Gravy is something that I've loved my whole life. They're nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook doi shorshe katla carp in the yoghurt and mustard pastes gravy using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Doi Shorshe Katla Carp in the Yoghurt and Mustard Pastes Gravy:
- {Take 4-5 of Fresh Katla Fish Gently Sautéed.
- {Prepare to taste of Salt.
- {Prepare 1/2 tsp of Turmeric Powder.
- {Take 1 tsp of Kashmiri Red Chilli Powder.
- {Prepare 1/2 Cup of Mustard Oil.
- {Prepare 1/3 Cup of Plain Yoghurt.
- {Get 2 tsp of Poppy seeds/Khus khus.
- {Make ready 4-6 of Fresh Green Chillies Slitted.
- {Make ready 1 tsp of Watermelon Seeds/Charmagaj.
- {Prepare 1/2 tsp of Nigella Seeds/Kalounji.
- {Take 2 tbsp of Mustard Paste (Combination of both Yellow & Brown Mustards).
- {Prepare 1 tsp of Kashmiri Red Chilli Powder.
- {Prepare 1/2 tsp of Red Chilli Powder.
Steps to make Doi Shorshe Katla Carp in the Yoghurt and Mustard Pastes Gravy:
- Wash, Clean & Coat the fish pieces with some salt and turmeric powder- rub well, cover & set aside for at least 30 mins time...In a blender jar: Blend all the wet ingredients to a smooth paste, post soaking it in the warm water for at least 1 hour’s time.
- Heat a frying pan over the high flame: Add in some oil- allow it to fume out & then, add in the fish pieces to it, either in 2 batches or altogether (if you do have a bigger fry pan), sauté gently until light golden brown- Dish out & set aside.
- In a baking pan/dish/tray: Add in the entire aforementioned spices & wet mixture paste (blended smoothly in a blender jar), add into it the turmeric, red chilli & Kashmiri red chilli powders- mix everything well together until nicely combined.
- Add in the gently sautéed fish pieces to it & coat it well together in this entire mixture, pour in some more mustard oil on the top, a couple more slitted green chillies- with a spoon give it all a very gentle mix.
- Finally, cover the dish/tray with its own lid or with any other lids- well fitted to it or simply with a aluminium foil- let it rest in the same way for another 30 mins time.
- Preheat the oven @200C for 10 mins & then, bake it for the next 10-15 mins time (depending on the differences in the oven temperature settings) or until well cooked.
- Turn off the oven: Allow it to rest inside the oven for the next 10 mins time & then, take it out- As is.It’s ready to be served now, to be had best- with piping hot steamed rice or Jeera Rice..
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