This time the digital desk: Sunday means luchi curry in the morning and lunch at noon. In lockdown, however, the picture is a little different. We are all at home. For the time being, it is not allowed to go out of the house without much need. Office work is going on from home. They have to do everything from cleaning the house to cooking. As a result, there is no doubt that almost everyone has become multi-talented.

Rui-Katlai (Bengali Fish) comes more in everyone’s house. However, who likes to eat the middle jhala or soup on a daily basis! Make a little different today (Best Bengali Fish) Recipes)

Two onions of catla fish
Cut into 8 medium sized pieces Catla fish
Onion (thinly sliced) 2/3
4 tomato paste (puree)
2 tablespoons of tokadai
Garlic (crushed) 7-8 cloves
2 tablespoons chopped ginger
Ghee 2 tablespoons
2 teaspoons of lentil powder or to taste
1/2 teaspoon of turmeric powder
2 teaspoons of coriander powder
1 teaspoon of hot spice powder
1 teaspoon of lemon juice
Onion (cut into rings) 1 p.m.
Tomatoes (cut into rings) 1 p.m.
Capsicum (cut into rings) 2
Coriander leaves (crushed) half-ka
1 teaspoon of butter
Salt to taste
1 bay leaf
Cinnamon 1, small cardamom 2, large cardamom 1, clove 3-4
3-4 peppercorns
Half a teaspoon of whole cumin
Jayitri 1
Nutmeg (crushed all spices) half a teaspoon

Method
Heat oil in a pan and lightly fry the pieces of catla fish. To marinate, mix the fish pieces with yoghurt, turmeric powder, coriander powder, hot spice powder and leave it in the fridge for 30-40 minutes. Put ghee in the pan. Then fry the whole hot spices. After stirring for a few seconds, when it smells good, pour the hot spices in a separate container. Heat ghee in a pan again and grate ginger, garlic and onion.

Add the tomato puree after stirring for a few seconds. Mix all the spices well and cover with a lid. Cook on low heat for 3-4 minutes. Then reduce the heat and stir gently with the chopped fish and powdered spices in the pan. After cooking for 15-20 minutes, pour the catla pieces into a scattering container. Sprinkle with butter and leave for 5-10 minutes. When it is cooked, spread ghee and hot spices on the cooked katla fish and take it down. Arrange the cut vegetables in a circle on top and spread the chopped ginger and coriander leaves in a long thin line. Serve with hot rice Katla fish do onion.

Katla fish bowl chachhari
Ingredients250 g of catla fish, 10 to 12 cloves of garlic, 2 medium potatoes cut into dumo, 1 onion, 1 large tomato, 1 tablespoon coriander leaves, 1 teaspoon turmeric powder, 1 teaspoon chilli powder, 1 tablespoon poppy seeds, 1 slice 4 to 5 raw chillies, half a cup of any oil, half a cup of peas and salt to taste.

Method: Cut the fish into small pieces. Now apply salt and turmeric. Place in a nonstick pan with all the ingredients except sliced ​​raw chilli, coriander leaves and poppy seeds. Add salt and turmeric to the fish. For those who do not like raw fish, fry it lightly. When it is half fried, add the rest of the oil. Cover and cook with half a cup of water, until fish and potatoes are cooked through. When it is done, cook for a while more with raw chilli, poppy seeds, coriander leaves. At the end of cooking, serve with hot rice as per your choice.