Step-by-Step Guide to Prepare Any-night-of-the-week Fish (Katla/Carpe) Rezala

Hello everybody, hope you are having an amazing day today. Today, we're going to make a distinctive dish, Steps to Make Super Quick Homemade Fish (Katla/Carpe) Rezala. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Fish (Katla/Carpe) Rezala, 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 Fish (Katla/Carpe) Rezala 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 Fish (Katla/Carpe) Rezala is 4 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 Fish (Katla/Carpe) Rezala estimated approx 45 mins.

To begin with this particular recipe, we must prepare a few components. You can cook Fish (Katla/Carpe) Rezala using 27 ingredients and 11 steps. Here is how you can achieve it.

One of the Mughlai delicacies that’s mostly implemented on the Mutton or Chicken…

However, what if…the same thing’s applied to be done with the Fish as well ?!
Absolutely an amazingly mind blowing idea of pampering myself during the weekends over the Lunch with this & piping hot steamed rice (well, that’s absolutely my very own personal choice) though it goes equally well with the hot pulao, fried rice or similar to relish on

#SpiceWeek1
#Cardamom
#Cooksnapchallenge

Ingredients and spices that need to be Make ready to make Fish (Katla/Carpe) Rezala:

1. 4 Fish Marinade: Pieces Rohu/Katla Fish: Big Slices- Preferably (Cleaned, Washed & Very Gently Sautéd post its marinade)
2. To Taste Salt
3. 1/4 tsp Turmeric: Optional (I use it)
4. 1 tsp Fresh Lemon Juice
5. 1-2 Tempering Spices: Bay Leaves
6. 4 pieces Green Cardamoms
7. 1 Black Cardamom
8. 4-5 pieces Cloves
9. 1 Star Anise
10. 2 Whole Dry Red Chillies
11. 1 inch Cinnamon Stick
12. 1/2 tsp Shah-Jeera/Caraway Seeds
13. 1/2 tsp Black Peppercorns: Whole
14. 1 Wet/Ground Masalas: Onion Paste: Boiled & Puréed
15. 1 tsp Ginger Paste
16. 1/2 tsp Garlic Paste
17. 2-3 Fresh Green Chillies: Slit
18. 1/2 Cup Plain Yoghurt: Well Whisked
19. 1/4-1/2 tsp Sugar: Optional (Recommend though)
20. 2 tbsps Cashews + 1 tbsp Melon Seeds (Charmagaz)= 1/2 Cup Fine & Smooth Paste
21. To Taste Salt
22. 1 tsp Coriander Powder
23. 1 tsp Garam Masala Powder: Homemade- (Green Cardamom, Cloves, Cinnamon & Black Cardamom)
24. 2 tbsps Ghee: To be used in Batches
25. 2 tbsps Cooking Oil: Any Veg. Oil (Strong/Pungent Odour Free)
26. 1 tsp Kewra Water
27. as required Garnish: As you like it

Steps to make Fish (Katla/Carpe) Rezala

1. First Up: Wash, Clean up & marinate the fish slices with some salt, fresh lemon juice & very little turmeric powder- Apply & Coat the fish pieces with the same & set aside for at least 20-30 mins time before gently shallow frying/sautéing that
2. Once frying done: Transfer them to a separate plate/dish & set aside for the time being & for its later use…
3. In the interim: Prepare the rest of the aforesaid ingredients for the further cooking process: Slightly boil one Medium sized or two small sized onions to make its fine & smooth paste/purée, once it’s cooled down & keep ready & handy… Also, prepare the Cashews-Melon Seeds Paste/Purée ready
4. Keep the Plain Yoghurt- well whisked/blended with some sugar, aforesaid & alongside, prepare the Homemade Garam Masala Powder and keep ready & set aside…with rest other ingredients Heat up a frying pan/wok/Kadhai: For furthering the cooking now, once everything is done and ready
5. Heat up a frying pan over the medium-high flame: Add in the cooking oil & a tbsp of ghee altogether & then the tempering spices to it & sauté until it turns completely fragrant and aromatic- Add in the Boiled Onion Paste to it & sauté for about a couple of mins time
6. Since the onions are boiled already & then pasted- We needn’t sauté it for longer time & when it changes its colour to slight golden- Add in the 2G Paste (Ginger & Garlic Paste), sauté until its raw smell goes off & the oil from it surfaces upto the pan…
7. Now is the good time to add in the Cashews-Melon Seeds purée to it & continue sautéing until the raw smell goes off from the same & the oil starts surfacing upto the pan again, good time to add in the well beaten plain Yoghurt to it & mix everything well together until nicely combined and well blended
8. Heat to be reduced to the low-medium while adding the curd else, chances are to get it curdled…Add in 1/2-3/4 Cup Water (Hot/Warm), to adjust your gravy consistency- Since this one’s a very rich Mughlai Dish, not much thin gravy is usually kept however, you need to checkout & adjust that accordingly to your own preferences
9. Checkout the seasonings at this point since we’ve not added salt yet while preparing the gravy, so far- Adjust it accordingly, to your taste and choice & let it come to a boil…Once it starts boiling- Add in the fried fish pieces to it, gently mix everything well together until nicely blended
10. Cover the pan and allow it to cook for at least 6-8 mins time, heat consistently to be at low- medium until it’s fully cooked now…Once done goes in the Ghee, Garam Masala Powder & a few drops of the Kewra Water to it, mix everything well together until nicely combined and well incorporated…
11. Turn off the flame now and let it sit on the hot oven for the next 10-12 mins time, in its standing position before serving it piping hot, with the equally piping hot steamed Rice/Pulao/Fried Rice or anything similar…Relish this DELISH as your sumptuous Lunch Menu or even in the Dinner, as the matter of fact

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