Not exactly Catla, but the Bengali Fish monger calls it Catla. Actually Catla is the the Carp and the Golden Carp. taste similar, but this fish which the bengalis call Catla has a bigger head than the Carp or Catla as I know it. This bigger headed Catla is Called Bao in manipur, and tastes better than the Carp. The taste was Like Carp, though, though it looked like Bao. It was Carp or catla after all.
This is best cooked this particular way. Minched. I had posted a similar post here. We call it Atoiba Thongba. A delicacy that adorns every grand feast, if it is a non-veg or Fish Feast. Mom Cooks the best Atoiba, Another aunt cooks second best, and I cook very good :-) . Usually the Manipuri grand feasts are vegetarians on most occasions, except on certain occasions like Piercing of the ear ceremony, what we call Na Hutpa, or House warming, or on the 5th day of marriage when the bride's family arranges a feast for the groom side and guests, much like the reception. This is not Steamed Fish like how the Bengalis Cooked Hilsa, nor is it deep fried and cooked. This is cooked in a typical, Manipuri fashion unique to the Manipuris as far as I have come across.
Recipes, will be posted soon. I need to go off to sleep now... Have an early morning Flight. I have set the alarm at 4 pm. I am at hyderabad tomorrow. Back by sunday Morning.
In the meanwhile Check out this earlier post.
Send in your Curry mela entries. I might post it this weekend or the next. Do send in anyways, I will post if I have enough entries...
But I shall be posting the Weekend Herb Blogging by monday evening... Send in your entries fast. Check out Kalyn's for details.
Update: 23rd Aug
Catla or Carp, 1 kilo or about 2 pounds cut into 1 inch or little less than 2 cm cubes. (Not steaks, cut 4 times the 1 inch steak)
One large potato cut into 2/3rd inch or 1 cm Cubes
1 cup green Peas
Small Onion Cut into Slices or slivers
1 cm finger of Ginger, crushed
4 cloves of Garlic, crushed
2 green chillies sliced in halves
1 tsp Shahi or Kaali Jeera ( Small Cumin Seeds)
1 tsp Dhania or Coriander powder
1 tsp Jeera or Cumin powder
1/2 tsp Turmeric powder
1/2 tsp Red Chilli powder
Pinch of Heeng or Asafoetida ( pinch= about twice the size of tip of match stick)
1 tsp Methi or fenugreek Soaked in water for few minutes.
Heat 4 tBS Oil in non-stick pan.
If heeng is the solid Kolkata Variety, add it now.
If it is the yellow variety add immediately after adding Onions.
Add Shahi Jeera and let sputter, add the green chillis.
Add wet Methi.
OPTIONAL: I used it and it gives amazing flavour, add 2 TBS of garlic Chives now, if you can get hold of some. Wash and chop a 1 inch bunch into 1 inch length.
Add onions and fry till golden brown.
Add Crushed Garlic and Ginger and saute for 1 minute.
Add the fish, now lower heat.
Don't stir using a Spatula..
To Mix, hold the handle of the pan and give small shakes or jerks.
Be careful, and when you shake, turn it clock or anti clock wise.
Cook that way for five minutes.
Add Potatoes and peas.
Mix the remaining Masala, ie chilli powder, Dhania powder, Jeera Powder and Turmeric powder in water and make a thin paste.
Pour the mix into the fish and again mix well in the way described above.
If at all you are using Spatula, be careful, and be gentle.
Cook for 10 Minutes and add 2 cups of Boiling water.
Add salt to taste.
Add chopped Tomatoes.
You may add some garam masala, though I didn't add it.
Shimmer or 7-8 minutes or potatoes are cooked whichever is later.