Katla Maach Bhaja/Fish fry

It's no secret that Bengalis love fish! The basic Bengali fish fry, however, is even simpler. It's essentially a 5-ingredient recipe and tastes AWesoMe.

Ingredients :

1. Katla Slices- 10-12
2. 2 heaped tsp Chilli powder
3. 2tbsp-Ginger-Garlic paste
4. 1/2tsp- Turmeric powder
5. Salt to taste
6. 2tsp Kasundi/mustard paste

• Wash  and clean the fish pieces well and add all the ingredients, let it sit for about 20-30 minutes in the marinade.
• Heat the kadahi on low flame and heat it well. 
• Now add around 5 tbsp of mustard oil and spread it all over with the help of a spatula.

• The sides of the kadahi/Pan should get coated well with the oil.
• (Do not use a wooden spatula ... a steel one works best with an iron kadahi).
• On low heat, let the oil heat till you can smoke from it.
• With the spatula, gently smear the heated oil on the sides on the inside of the kadahi  again.
• Now the kadahi is properly seasoned and will work as a non stick.
• Now raise heat.
• Holding a cover with one hand ready, pick a piece of the marinated fish and gently slide it into the hot oil and immediately cover it.
• Be very careful ... the hot oil will splutter ... so use the cover to shield yourself. 
• Do not add more than 2 or 3 pieces at a time .... the fish will stick to each other and will be very difficult to separate and turn them later.
• Now raise heat and let it fry for around 2 minutes. 
• Lower heat, remove cover and very carefully and gently turn the pieces over. 
• Cover and let it cook for 2 more minutes.
• Remove cover, raise heat to medium and  gently bring one piece to the side of the kadahi and hold for a while for the extra oil to drain.
• Remove all the pieces likewise and keep on aside. 
• For the next batch, let the remaining oil heat a little more. Or if you need you can add more oil.
• Remove any leftover residue from the first batch with the spatula .... the oil should be debri free.
• Continue in the same way for the rest of the fish pieces.
• If you want a crispy fry to eat as a plain bhaja, you can keep the fish in the kadahi for some more time after removing the cover ... till one side turns dark brown. Turn it over and brown the other side to.