Katla Kalia Recipe – Bengali Katla Fish Curry

Let me share a personal story with you about one of my favorite dishes—Katla Kalia. I grew up in a Bengali household, and Katla Kalia has always been a part of our family gatherings and special moments. It’s not just a dish; it’s a piece of my heritage.

In this blog post, I’m excited to not only give you the recipe for Katla Kalia but also share what makes it special in Bengali culture. Join me as we explore the history, how to make it, and when we enjoy it the most.

So, put on your apron, let’s get cooking, and discover the heart of Bengali cuisine through the delicious lens of Katla Kalia.

Katla Kalia Recipe

Embark on a culinary voyage to the heart of Bengal with Katla Kalia, a dish that marries the opulence of spices with the delicate flavors of the Katla fish. This dish is not just food; it's a narrative of Bengal's rich culinary heritage, where every bite speaks of tradition and flavor. Perfect for special occasions or a lavish weekend meal, Katla Kalia is a testament to the love for fish in Bengali cuisine.

Servings 4

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Equipment

• A deep, heavy-bottomed frying pan or kadhai
• A slotted spoon
• A mixing bowl

Ingredients

• 4 pieces Katla fish (about 500 grams) cleaned and cut into steaks
• 1 teaspoon Turmeric powder
• 1 teaspoon Kashmiri red chili powder
• 2 tablespoons Mustard oil plus more for frying
• 1 large Onion finely sliced
• 1 tablespoon Ginger paste
• 1 tablespoon Garlic paste
• 2 Tomatoes pureed
• 2 Green chilies slit
• 1/2 teaspoon Garam masala powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1/2 cup Yogurt beaten
• Salt to taste
• Sugar to taste
• Fresh coriander leaves for garnish
• 1 Bay leaf
• 4 Green cardamoms
• 4 Cloves
• 1- inch Cinnamon stick

Instructions

Step 1: Marinate and Fry the Fish

• Begin by marinating the Katla fish pieces with a touch of salt and turmeric powder. This not only seasons the fish but also gives it a beautiful golden hue. Heat mustard oil in your kadhai until it reaches its smoking point, a crucial step to unleash the oil’s pungent aroma and flavor. Gently fry the fish pieces until golden on both sides, then remove and set aside. This frying process is key to sealing in the flavors and ensuring the fish retains its structure in the rich gravy.

Step 2: Prepare the Masala Base

• In the same oil, add the bay leaf, cardamoms, cloves, and cinnamon. The aroma of these spices sizzling in hot oil is simply intoxicating! Next, sauté the onions until golden brown, a process that lays the foundation for our dish’s deep, complex flavors. Add the ginger and garlic pastes, stirring until the raw smell disappears.

Step 3: The Gravy

• Introduce the tomato puree, cumin, and coriander powders to the pan, cooking until oil separates from the masala. This stage is crucial; it’s where the gravy begins to develop its character. The addition of beaten yogurt followed by a gentle simmer brings a creamy, tangy dimension to the gravy, beautifully balancing the spices.

Step 4: Simmering the Fish

• Carefully place the fried fish pieces back into the pan, spooning the masala over them to ensure they are well-coated. Add water to adjust the consistency to your liking and bring to a gentle simmer. The fish should cook through in this flavorful bath, absorbing the masala’s rich essence.

Step 5: Final Touches

• Finish off with a sprinkle of garam masala and slit green chilies for an extra kick. A dash of sugar balances the spices, adding a subtle sweetness that is characteristic of Bengali cuisine. Garnish with fresh coriander leaves for a burst of color and freshness.

Tips and Information

Katla Kalia stands as a proud representation of Bengal’s culinary richness, a dish that brings warmth, flavor, and tradition to your table. Whether you’re celebrating a special occasion or simply indulging in the art of cooking, this dish promises to transport you to the banks of the Ganges, where food is a celebration of life itself.

Tips and Information

• Choosing the Fish: Katla is preferred for its taste and texture, but similar freshwater fish can also be used.
• Frying the Fish: Ensure the fish is not over-fried to maintain its juiciness.
• Gravy Consistency: Adjust the amount of water based on how thick or thin you prefer your gravy.

Calories: 350kcal

Course: Main Course

Cuisine: Bengali_cuisine, Indian

Keyword: Fish, non vegetarian

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