Cheesy Catla Korma

Today's preparation is with Catla (Indian Carp) which is a staple for Bengalies and several people across Assam, Orissa and Bihar. I have added a twist to it with cheese, posto (poppy seeds) and cashew nuts. Hope you like it!

Cheesy Catla Korma

Preparation time: 20 mins
Cooking time: 30 mins
Serves: 4-5 people

Ingredients:

• Catla/Rohu - 4-5 pieces
• Black peppercorns - 5 whole
• Garam masala- whole (2 cardamoms, 1 cinnamon & 2 cloves)
• Onion - 2 medium size
• Garlic paste - 1 teaspoon
• Ginger paste - 1 teaspoon
• Poppy seeds - 1 teaspoon
• Melon seeds - 1 tablespoon
• Cashewnut - 4-5 pieces
• Dry red chilli - 2 pieces
• Curd - 2 tablespoon
• Cheese - shredded 1/2 cup ( I used Amul processed cheese)
• Salt & sugar as per taste
• Ghee - 2 tablespoon
• Oil - to fry

Instruction:

• Marinate the fish with salt and keep aside for 10 mins.
• Take oil in a pan and lightly fry the fish.
• Boil the onions and make a paste. (white paste)
• Make a paste of poppy seeds, melon seeds and cashew nuts. 
• Add ghee in a karai then put peppercorns, dry chilli and whole garam masala.
• Add the onion paste, garlic paste and ginger paste and fry it.
• Add the white paste and fry it till oil separates.
• Add water and let it boil.
• Add the fried fish and boil it with covered lid in low to medium flame.
• Add curd after whisking it nicely.
• Add salt & sugar as per taste.
• Add the shredded cheese as garnishing and cover the lid and switch off the gas.

Serve it hot with rice or pulao. 

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