Traditional Bengali Fish Curry Recipe

Katla and Rohu are the 2 kinds of fishes of Bengal that form it's staple rice and fish palette. They are similar in taste. However, the katla being bigger and having more body fat/oil makes for a more tasty offering. We at Hungry Tummy have endeavo9ured to create a katla fish curry laced with the flavours of ginger and have christened this- *Katla macher ada bhanga*. It is a simple yet delicious departure from the traditionaal Bengali fish curry- cooked in the same mustard oil medium with turmeric and methi. Apt for summers, as it is light on the stomach and soothing in flavours. You will definitely fall for this one if you like the flavour of ginger. We dare you to try this at home and share your experience of tasting this once done, in the comments section below!

Ingredients:

• Katla fish / Rui mach (Rahu Fish)- 500 gms
• Fresh to mato paste - 1 small bowl (2 medium tomatoes)
• Mustard oil - 5-6 tbsp
• sugar - 1 tsp
• Cumin powder - 1/2 tsp
• Ginger paste - 1 and 1/2 tbsp
• Methi/ fenugreek seeds - 1/2 tsp
• coriander powder - 1/2 tsp
• slited green chillies- 3-4
• salt as per taste
• Turmeric powder - 1 tsp