Heeng Catla (হিং কাতলা)

 Namaskar 🙏

This is my first blog. Here I will be sharing a simple but very tasty recipe of ‘Catla Mach’ (South Asian carp fish). This recipe was known to my mother and she passes on to me.

Today’s recipe is ‘Heeng Catla’

First of all, let’s know something about ‘Heeng’ (Asafoetida) and its benefits.

Heeng or Asafoetida is obtained from a herbaceous plant Ferula asafoetida (from Umbelliferae family). Heeng is the oleo gum resin acquired from the rhizome and root of the plant.

Heeng or Asafoetida is very useful. Anti-spasmodic and anti-inflammatory characters of Asafoetida or heeng help to reduce stomach problems including irritable bowel syndrome (IBS), gas, intestinal worms and headache. It is also useful alleviation for respiratory disorders like asthma, bronchitis and dry cough. Heeng is identified as an accepted blood thinner and may help in decreasing blood pressure levels. asafoetida helps in the menstrual pain and contraction in the lower abdomen and back.

Now let’s jump into the details of this recipe: Hing Catla

Preparing for: two persons

Preparation time: 30 minutes

Ingredients

As the name suggests the main ingredient of this curry is Catla Fish (South Asian Carp). This preparation is preferred fresh Catla mach only. And the catla mach I have taken is around 3 kg weight. I have requested the fish vendor to slice the fish and make each portion of round 50 to 60 grams.

Catla- Two pieces of fish

1. Asafoetida or Heeng ( I have used Everest Hing Powder)- Half a teaspoon Heeng

2. Kashmiri Red Chilli Powder ( I have used Everest Kashmiri Lal)- One tablespoon red chilli powder

3. Salt ( I have used Tata Salt Lite)- Salt as per taste

4. Mustard Oil (I have used Engine Kacchi Ghani Mustard Oil Grade I)- Four Table Spoon

5. Turmeric powder (I have used Everest Haldi Powder)- One table-spoon

6. Black Cumin ( I have used loose kaloo jeera )- Half Tea Spoon

7. Two Green Chillies

 

Utensils Required

1. Kadai

2. Two plates

3. One small mixing bowl

4. Knife

5. Spoon

6. A big khunti or spatula

 Course of action

1. Coat the fish with Turmeric and salt. Make sure that you coat the fish properly. (Otherwise, there is a high chance that you might get hurt by the hot oil while frying the fish and the best way to avoid such accidents is to dry the fish under the fan so that extra water droplets can be removed)
2. Turn on the heat. Add oil in the Kadai. Heat the oil. And add fish in it. ( This process is very tricky make sure to keep a safe distance of face and body from the pan. One can pour the fish with the help of a spatula so that you can keep up safe distance). Fry the fish gently till it becomes crispy from outside and soft white colour inside.
3. The take out the fried fish and keep it in a separate plate. Reduce the amount of oil if find excess. In the remaining oil add black cumin seeds and green chillies.
4. Take a small bowl and in it add salt, turmeric, red chilli powder and Heeng and mix it properly. (Make sure to remove lumps, before adding the mixture into the hot oil). Pour the mixture and stir it properly. When the masala starts releasing oil, add the fried fish and stir it. Add required amount of water and mix it. Let the fish soak all the masala in it. Wait for the boil. In the meanwhile keep stirring it (stir the curry lightly otherwise one might end up breaking the fish portion). After the broth has started boiling properly. Turn off the heat.

Yes ……..Heeng Catla is ready

Serve hot with steamed rice (garam bhat).🐟🐟

Thank for reading

 

As I said this is my first blog. I will be sharing more yummy and simple recipes.

Hope you will try this recipe at home. And will share valuable comments

 Bye  👋

 

 

 Refences 

 [i] Poonam Mahendra and Shradha Bisht (2012) 'Ferula asafoetida: Traditional uses and pharmacological activity', Pharmacognosy Reviews, 6(12), pp. 142-146.

[ii] Rana, S. (2018) 10 Amazing Health Benefits of Asafoetida We Should All Know About, Available at: https://food.ndtv.com/food-drinks/10-amazing-health-benefits-of-asafoetida-we-should-all-know-about-1825666 (Accessed: 5th June 2020).