Mouri Katla – Katla fish cooked in a fennel gravy

A very flavorful recipe is this Mouri Katla where the katla fish or carp is cooked in a fennel flavoured gravy. When we are getting bored of having a regular katla machher jhol, I try to add some masala here and there to give it a different touch.

Got this recipe from one of the fb group and made some tweaks as per my taste. The result is finger licking good.

Mouri Katla

Ingredients for Mouri Katla

  • Katla fish – 6 pieces
  • Mouri / fennel seeds – 1 tbsp for gravy, 1/2 tsp for tempering
  • Onion – 1, chopped
  • Ginger paste – 1 tsp
  • Curd – 1 tbsp
  • Green chili – 4-5
  • Bay leaf and green cardamom for tempering
  • Salt and turmeric powder, chili powder
  • Oil for cooking

How to make Mouri Katla

Heat oil in a pan. Fry the fish pieces lightly with a pinch of salt and turmeric powder. Keep aside. Heat some more oil.

Then use bayleaf, green cardamom and 1/2 tsp fennel seeds or mouri as a tempering.

Soak 1 tbsp fennel seeds in water for 30 minutes and then grind it along with some green chilies.

Fry the onion lightly and add the ginger paste in between to give it a really good stir. Let me rawness of the masala is gone.

Add the curd along with some turmeric, salt and chili powder. Mix well.

When oil starts coming out of the masala, add the fennel seed and green chili paste. Mix and fry till oil separates.

Add 2 cups of hot water. Let it start boiling.

Now add the fried fish pieces and stir carefully.

Boil for 5 minutes over medium heat. Adjust the seasoning.

Serve with rice.

Mouri Katla
Mouri Katla
Mouri Katla