STEP 1.Cut the fish with the boti into moderate pieces and wash them thoroughly. Now coat the fish with turmeric and salt. And keep it aside for 10-15 mins.
step 2
STEP 1.Chopped the onion. After 15 mins, take a kadai and pour a good amount of mustard oil. Wait for the oil to heat.
step 3
STEP 1.Now add 3-4 fish at a time and fry them from both sides. Repeat the same for the other fishes.
step 4
STEP 1.Take it out in a tray/plate. In the same kadai add the chopped onions them later add the dry red chili and again fry them well.
step 5
STEP 1.Once the onions become soft add the cinnamon, cardamom, onion paste, and saute them well now.
step 6
STEP 1.Now add the cumin paste, ginger-garlic paste, cumin powder, coriander powder, salt to taste, 2tsp red chili powder,1tsp turmeric, and saute them. Your kitchen is going to smell divine.
step 7
STEP 1.Add the cashew paste and mix it well with the masala. Now add a little bit of water and give it a good mix.
step 8
STEP 1.Now add the yogurt and tomato puree, saute them. Add the fried fished mix them well with curry. Add 1-2 cups of water give it a good mix and cover it for 10mins.
step 9
STEP 1.After 10 mins the water will get reduced, now add the raisins and garam masala. Give it a good mix and add some more water. Cover it for more than 10 mins.
step 10
STEP 1.After that turn off the gas and your katla kosha is ready. Serve it with steamed rice and one green chili. Enjoy your heavenly katla kosha.
Nutrition value
1162
calories per serving
23 g Fat32 g Protein275 g Carbs183 g FiberOther
Current Totals
23 g Fat
32 g Protein
275 g Carbs
183 g Fiber
MacroNutrients
Carbs
275 g
Protein
32 g
Fiber
183 g
Fats
Fat
23 g
Vitamins & Minerals
Calcium
3334 mg
Iron
44 mg
Vitamin A
2324 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
1 mg
Vitamin B9
231 mcg
Vitamin B12
0 mcg
Vitamin C
97 mg
Vitamin E
10 mg
Copper
3 mcg
Magnesium
680 mg
Manganese
58 mg
Phosphorus
602 mg
Selenium
35 mcg
Zinc
12 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment