Recipe of Any-night-of-the-week Radhuni Katla/Rui or Bengal Carpe in the Wild Celery Seeds Curry

Hello everybody, it is Drew, welcome to our recipe site. Today, we're going to make a distinctive dish, Recipe of Quick Radhuni Katla/Rui or Bengal Carpe in the Wild Celery Seeds Curry. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Radhuni Katla/Rui or Bengal Carpe in the Wild Celery Seeds Curry, 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 Radhuni Katla/Rui or Bengal Carpe in the Wild Celery Seeds Curry 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 Radhuni Katla/Rui or Bengal Carpe in the Wild Celery Seeds Curry is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Radhuni Katla/Rui or Bengal Carpe in the Wild Celery Seeds Curry estimated approx 25-30 mins. Prep Time: 20 mins..

To begin with this particular recipe, we have to first prepare a few components. You can cook Radhuni Katla/Rui or Bengal Carpe in the Wild Celery Seeds Curry using 15 ingredients and 7 steps. Here is how you can achieve that.

An age old traditional but forgotten recipes from the Old Bengal-Bangladesh… Absolutely gorgeous looking & uniquely tasted this is & is known & prepared by very few of the Bengalis too- My Maa & her SIL (Her Jethani), learnt this particular recipe from their great grind MIL who I’ve seen too in my very early childhood days- I was perhaps 5/6 yrs old then, when this grind lady had left for her heavenly abode- My Maa & her SIL prepare this particular recipe not only with the Carpe or Rohu but with the Hilsa Fish too & additionally a typical vegetable is added into the Hilsa Recipe of the same style, not sure about any other Bengali families but I’ve not tasted this particular recipe yet, anywhere or from any other Bong Families so far in my life- Not sure much if I can call this one ☝️ too, as one of my yet another Family Recipes #WS3 #Dal_Curry_Tari_Recipes #Fish_Curry #cooksnapchallenge

Ingredients and spices that need to be Prepare to make Radhuni Katla/Rui or Bengal Carpe in the Wild Celery Seeds Curry:

1. 2 For the Marinade: pieces Katla Fish: Large, preferably
2. 1 tsp or To Taste Salt
3. 1 tsp Turmerics
4. 1/2 tsp Red Chilli Powder
5. Pieces As Required Mustard/Cooking Oil: To Fry the Fish
6. 3-4 Tempering Spices: Green Chillies: Slit
7. 1/2 tsp Radhuni Spice
8. 1/2 tbsp Radhuni Paste
9. 1/2 tsp Kashmiri Red Chilli Powder
10. 1/2 tsp Turmerics
11. To Taste Salt
12. 1 Pinch Sugar: Optional
13. 1 tsp Dry Roasted Cumins-Coriander- Red Chilli & Powder
14. as required Warm Water: For the Gravy Consistency
15. As Required As Required Mustard/Cooking Oil: To Cook the Gravy

Instructions to make to make Radhuni Katla/Rui or Bengal Carpe in the Wild Celery Seeds Curry

1. First Up: Wash Well & marinate the Fish Pieces nicely with the aforesaid ingredients- Cover & Set Aside for at least 15 mins time- Next: Fry the Fish until golden browned from both the sides, strain & set aside for its later use in the recipe
2. Now, heat up a frying pan over the medium flame: Add in some more oil (if required) or continue with the leftover oil itself if that suffices- Throw in some wild celery seeds & a couple of broken dry red chillies, as in the tempering spices to it, sauté for a few seconds time until it starts spluttering & releases its aroma
3. Then, add in some slit green chillies & the dry spices like: Turmerics, Kashmiri Red Chilli Powders, Cumins & Coriander Powders or else, instead of using the Cumins & Coriander Powders separately- Also, add into it the freshly prepared wild celery seeds paste, as aforesaid
4. I do normally use my Homemade- Bhuna Masala Powder, that comprises of the Dry Roasted Cumins, Coriander & Whole Dry Red Chilli altogether & over cooling down grounded to a fine powdered Masala & stored in an airtight container/jar- It goes a long way if prepared beforehand & stored thus- Mostly, all the Bong Families do hold such items in their stock always as we can’t do anything much without it & similar many other spices are always kept in our pantry stores
5. Sauté everything nicely by adding some splashes of warm water from time to time until the oil surfaces upto the pan & the moisture in it dries up- Now, is the good time to add in the required amount of water- hot/warm to adjust its gravy consistency perfectly which’s neither too thick nor runny ideally- Give it all a really good mix & bring it to the boiling point when we need to drop in it our fried fish pieces & immerse it well into the gravy
6. Reduce the flame to the medium-low & cover it up & let it cook for about 5 mins on its one side & then, flipping onto its another side, again cover up to cook it for another 5-6 mins time before turning off the heat and letting it sit on the hot oven for another 10-15 mins time before serving it piping hot with the hot steamed rice- That’s how, it’s best had with to relish
7. ENJOY…

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