Katla Piyaji recipe || কাতলা মাছের নতুন ধরনের রেসিপি ||Big catla recipe

#katlapiyaji #catlafish #recipe #tips
how to make katla macher recipe at home
Today I will make a new recipe of Katla fish and this recipe is completely different from the other recipes of Katla fish, we always eat the same recipe, So we will make this new recipe with some ingredients at home.The name of this recipe is "Katla Piyaji".We will use more onion in this recipe.Onion flavor will be more in this recipe
cooking tips 👉Always wash fish with lemon water,If you don't have lemon at home, you can use vinegar water,If you wash the fish in this way, the fish will not smell
information 👇
Catla (Labeo catla), (Bengali: কা তলা , romanized: kātlā) also known as the major South Asian carp, is
an economically important South Asian freshwater fish in the carp family Cyprinidae. It is native to
rivers and lakes in northern India, Bangladesh, Myanmar, Nepal, and Pakistan, but has also been
introduced elsewhere in South Asia and is commonly farmed.
In Nepal and neighbouring regions of India, up to Odisha, it is called Bhakura.
Catla is a fish with large and broad head, a large protruding lower jaw, and upturned mouth. It has
large, greyish scales on its dorsal side and whitish on its belly. It reaches up to 182 cm (6.0 ft) in
length and 38.6 kg (85 lb) in weight.
Catla is a surface and midwater feeder. Adults feed on zooplankton using large gill rakers, but
young ones feed on both zooplankton and phytoplankton.