Kaatla, a fresh water carp that is popular in the east of India, has been my favourite fish to have right since my childhood in Kolkata. I was introduced to having it as a shorshe jhol, mustard curry, in Mumbai. My favourite preparation for kaatla though is the onion based kaalia, a wedding feast favourite.
The dish that I made here is a tribute to all these memories and turned out to be rather tasty. I had it with rice and my wife, without..
I used kasundi, the mustard sauce of choice in Bengal instead of making a freshly ground mustard paste but then cooking in the #FinelyChoppedKitchen is all about hacks and experiments. I used the excellent kasundi made and sent by here.
The dish that I made here is a tribute to all these memories and turned out to be rather tasty. I had it with rice and my wife, without..
I used kasundi, the mustard sauce of choice in Bengal instead of making a freshly ground mustard paste but then cooking in the #FinelyChoppedKitchen is all about hacks and experiments. I used the excellent kasundi made and sent by here.
