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    Gondhoraj lemon
    Bengali dinner
    Katla
    Intermediate
    For 4 people

    Mustard-Steamed Katla with Zesty Gondhoraj: Gondhoraj Shorshe Katla Bhapa Recipe


    Gondhoraj Shorshe Katla Bhapa is a quintessential Bengali fish preparation that stars katla fish cooked in a sharp mustard sauce, fragranced with the distinct aroma of gondhoraj lemons. Steaming the fish ensures it stays moist and tender as it absorbs the pungent flavours. The lemon zest and green chillies lend a refreshing kick to this otherwise earthy dish. Achieve restaurant-style results at home with this foolproof recipe.

    Ingredients

    • Katla fish

      4 pieces (about 800 g)

    • Sunrise Pure Mustard Powder

      4 tbsp

    • Salt

      To taste

    • Sunrise Haldi Powder

      1 tsp + for marinating fish

    • Coconut paste

      2 tbsp

    • Green chilli paste

      1 tbsp

    • Gondhoraj lemon zest

      From 1 lemon

    • Sunrise Kashmiri Lal Mirch Powder

      1 tsp (optional)

    • Mustard oil

      4 tbsp + for frying fish

    • Green chillies

      2-3, slit

    • Tomato

      1 medium, sliced

    • Warm water

      120 mL

    Sunrise tip: For a smoother mustard sauce, soak the mustard powder in warm water for 10 minutes before mixing in the other ingredients. This will help mellow the sharpness of the mustard.

     

    Steps

    Step 1: Marinate the fish

    Time: 10 minutes

    In a large bowl, mix the katla fish pieces with 1/4 tsp salt and 1/2 tsp Sunrise Haldi Powder until the fish is evenly coated. Set aside to marinate while you prepare the other components.

     

    Step 2: Fry the fish

    Time: 8 minutes

    Heat 2 tbsp mustard oil in a large frying pan over medium-high heat. Once hot, carefully slide in the marinated fish pieces. Fry for 2-3 minutes on each side until lightly golden. Remove and set aside.

     

    Step 3: Prepare the mustard paste

    Time: 5 minutes

    In a bowl, mix the Sunrise Pure Mustard Powder with the warm water until smooth. Stir in 1/2 tsp salt, coconut paste, green chillies paste, gondhoraj lemon zest, remaining 1/2 tsp Sunrise Haldi Powder, Sunrise Kashmiri Lal Mirch Powder, and 4 tbsp mustard oil. Mix thoroughly to get a thick sauce consistency.

     

    Step 4: Assemble and steam

    Time: 15 minutes

    Bring water to a boil in a large pan or steamer. Pour the prepared mustard sauce into a steel container or pan that will fit inside the steamer. Arrange the fried fish pieces in a single layer in the sauce. Top with the slit green chillies, tomato slices and a drizzle of mustard oil. Cover tightly with a lid.

    Carefully lower the fish container into the boiling water in the steamer. Cover and steam over medium heat for 10-12 minutes, until the fish is cooked through.

     

    Step 5: Serve

    Time: 2 minutes

    Once done, turn off the heat. Using tongs or oven mitts, carefully remove the hot container from the steamer. Let it rest for a minute before opening the lid.

    Serve the steaming hot Gondhoraj Shorshe Katla Bhapa immediately with fresh, fluffy steamed rice.

     

    Goes Best With

    • Side Dish: Begun bhaja (fried eggplant slices) or aloo bhaja (fried potatoes)

    • Accompaniment: Steamed rice, preferably short-grained gobindobhog rice