Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, catla fish fry. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Hello friends, Catla fish fry is a tasty, easy and crispy fish recipe fried after marinating with various spices. Add oil put fish and fry it for few min. Catla (Labeo catla), (Bengali: কাতলা, romanized: kâtlâ) also known as the major South Asian carp, is an economically important South Asian freshwater fish in the carp family Cyprinidae.
Catla Fish Fry is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Catla Fish Fry is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook catla fish fry using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Catla Fish Fry:
- Take 4 pieces Catla Fish
- Take 1 table spoon Ginger garlic paste
- Make ready To taste Salt
- Take 1 tbsp chilli powder
- Prepare 1 teaspoon turmeric powder
- Get 2 . Table spoons of oil to shallow fry
The spicy and tangy flavored gravy is a tasty finger Catla Meen Kulambu is one of the easiest of fish preparations that can be easily prepared at home. We need your Encouragement to continue this process and come with new and better recipes.please like , share and Subscribe my Channel. The fry are planktophagic, feeding mainly on zooplankton such as rotifers and cladocerans. Adults of this species occur in rivers, lakes, and culture ponds.
Instructions to make Catla Fish Fry:
- Marinate the fish with all the above ingredients in a bowl and rest it for one hour
- In a greased Nonstick Pan add marinated fish and shallow fry until golden brown.
- May also cook in the oven. Take a greased crust tray and add all the marinated fish and keep in the oven for 20 to 30 minutes on 180° c
- Garnish with onion and lomon squeeze
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