Lebu Patay Katla (Katla with Gondhoraj Lebu Leaves)
Lebu Patay Katla. Katla peti. Gondhoraj Lebu, three ways. A kiss of lemon juice. A sprinkle of lemon zest. And some leaves crushed between your palms and thrown in.
Exactly what you need as the mercury continues her northward march unabated.
Ingredients
- 4 pieces fresh katla peti
- 2 medium onions finely chopped
- 1/2 tsp garlic paste
- 1 tsp green chili paste
- 4-5 green chlies slit
- 1 tsp juice of gondhoraj lebu
- 4-5 gondhoraj lebu leaves or kaffir lime leaves
- 1/4 tsp zest of gondhoraj lebu
- 1/4 cup mustard oil
- salt to taste
Instructions
- Marinate the fish steaks with garlic paste, green chili paste, salt and lemon juice. Keep aside, 30 odd minutes or so.
- Place the marinated fish in a cooking pan, pour the marinade over the fish. Add the chopped onions, green chilies and mustard oil to the pan. Give it all a hearty mix.
- Place the pan over a medium flame, cook for 7-8 minutes. Turn the fish over once in between.
- Add ΒΌ cup warm water, adjust seasonings, give it a gentle stir. Cook for another 5-7 minutes.
- Add the lemon zest and lemon leaves, turn the flame to low and continue to cook for another 3-4 minutes.
- Switch off the flame, add the lemon slices, allow to rest for 10minutes.
- Serve hot with rice.
Notes
The fish needs to be really fresh for this recipe.