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Lonka Pora Rui /Katla (Rohu / Katla with Charred Red Chilli Paste)
Lonka Pora Katla. Gorgeous Katla steaks. The heady aroma of burnt red chillies. Perfectly balanced with tomatoes. Try this for sure. It’s food heaven !!!
Prep Time
10minutes
Cook Time
30minutes
Prep Time
10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Marinate the fish steaks with turmeric powder and a little salt. Keep aside.
  2. Dry roast 5-6 of the dry red chilies till they become lightly charred and you can smell a strong aroma of burnt red chillies. The fumes when you are charring the red chillies can set you into a fit of cough. Please keep the windows open / ensure ventilation in the kitchen when you do this step.
  3. Soak the roasted chillies in little warm water, 10 odd minutes or so. Blitz the chillies to form a smooth paste. Keep aside.
  4. Heat 1 tbsp oil in a pan, shallow fry the fish steaks. Keep aside on a kitchen absorbent towel.
  5. Add the remaining oil to the pan, when smoking hot, throw in the remaining dry red chilies, sauté for a minute or so, allow the chillies to release their aroma.
  6. Now throw in the chopped tomato, gently place the fried fish, add the salt and red chili paste.
  7. Cook over a low flame till oil starts to release from the masala. Splash a little water if it is getting a bit too dry.
  8. Adjust seasonings. Serve hot.
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