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Fish gatte

Fish gatte with chutney

Recipe by srabani sinha of kolkata, IN

Gatte of different taste

Ingredients non vegetarian 2 servings

    • 4 pcs Vetki fillet
    • 1 cup Gram four
    • 2tbsp Garlic paste
    • 1 tsp Sodium bi carb
    • Salt to taste
    • ½ cup Oil
    • Green chutney 
    • 1 bunch Mint (Pudina) leaves
    • 1 bunch Coriander leaves       -  
    • 1 Green mango
    • 1 Green chilli 
    • Salt  to taste
    • Sugar to taste
    • Sweet chutney 
    • 6 pcs Date                    
    • 4 tbsp Tamarind pulp    
    • Black salt to taste
    • Sugar to taste
    • Red chilli powder
    • Cumin powder (roasted)  1tbsp
    • Curd (hung)   1 cup


    1. Marinate fish with salt and turmeric for 10 mnts and fry lightly. Keep aside.
    2. Sieve gram flour with sodium bi carb (baking soda)
    3. Mash fried fish with gram flour , baking soda, garlic paste and salt to taste.
    4. Knead the above mixture properly to make a soft and firm dough.
    5. Divide in portion and give shape as shown or of one’s choice (gatte).
    6. Boil water in a pan and add gatte one by one.
    7. When cooked, remove from water and place them in a perforated plate to drain out water (if any)
    8. Heat oil and put the fire low.
    9. Fry gatte and place them in tissue paper to extract extra oil.


    1. Grind the ingredients of green chutney in mixie to a smooth paste
    2. Whip hung curd with sugar and salt to taste. Add red chili and roasted cumin powder.
    3. Place all the ingredient of the sweet chutney in a pan and boil for some time.
    4. Remove from fire and let it cold.
    5. Add some water and make a wet grinding.
    6. The consistency of the chutney should be thick and soft.

    Serve with gatte.



    Good recipe. I have tried it out to be great!