Make a quick trip on the sweet duo of katla fish

Onion (thin cut) 2/3

Tomato bata (puri) 4

Plucked 2 table spoons

Garlic (bribe) 6-7 quilt

Ginger 2 tablespoons tall

2 tablespoons of ghee

Lankar powders are like 2 teaspoons or flavors

Yellow powder 1/2 teaspoon

2 tablespoons of coriander powder

1 tablespoon of hot water powder

Lemon juice 1 teaspoon

Onion (cut to rings) 1

Tomatoes (ringed and cut) 1

Capsicum (Ringed Cut) 2

Dhanepata (bribe) half-cup

1 teaspoon of butter

Nun taste

Baypatha 1

Cinnamon 1, small cardamom 2, large cardamom 1, cloves 3-4

Black pepper 3-4

Add half a teaspoon of cumin

Jayitree 1

Nutmeg (all spices powder) half-teaspoon

Heat the oil in the pot and keep the katla fish pieces lightly.

To make the marinade, add the pieces of fish, yogurt, turmeric powder, coriander powder and hot spicy powder to the refrigerator for 30-40 minutes.

Grate the gram in a pan and boil the entire heat in it.

After stirring a few seconds, after pouring the smell, put the hot water in a separate container.

Ginger, ginger, garlic and onion grate again in the pan.

After stirring a few seconds, give tomato pyuris.

Cover all spices thoroughly and cover them with a lid. Cook for less than 3-4 minutes.

After that stirring the kadla with the spices and crushing the spices, reduce the ignition and stir slowly.

After 15-20 minutes, pour the pieces of Catala into a spreading container.

Spread the butter for 5-10 minutes. When boiled, take out the ghee and hot water spread on the cooked potato fish.

Rinse the rounded vegetables and make a round, and cut ginger, Dhanepata cut into small pieces.

Serve hot hot rice with cottage cheese onion onion.