A classic Bengali delicacy featuring tender Katla fish steaks, first fried to perfection and then simmered in a rich, spicy gravy of yogurt, onions, and aromatic spices. This dish is a celebration of flavors, perfect for a special meal with steamed rice.
Prep20 min
Cook35 min
Servings4
Serving size: 1 piece(1 piece of fish with approximately 1 cup of gravy)
434cal
32gprotein
16gcarbs
28g
Ingredients
600 g Katla Fish (cut into 4 large steaks, about 1.5 inches thick)
120 ml Mustard Oil (for frying and gravy)
250 g Onion (about 2 medium, ground into a fine paste)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A light, comforting, and protein-packed lentil dish made with yellow moong dal. Tempered with aromatic spices in ghee, this dal is a staple in Indian homes and comes together in under 30 minutes. Perfect with rice or roti.
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About Katla Macher Kalia, Steamed Basmati Rice, Moong Dal Tadka and Potol Bhaja
Perfectly spiced Katla Kalia with rice & dal – a homestyle, energy-giving meal that hits the spot!
This bengali dish is perfect for dinner. With 1049.69 calories and 53.05g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tsp Salt (divided, adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
2 pcs Bay Leaf
3 pcs Green Cardamom (lightly crushed)
3 pcs Cloves
1 inch Cinnamon Stick
3 pcs Green Chili (slit lengthwise)
1 tsp Sugar (helps balance the flavors)
1 tsp Garam Masala Powder
1 tbsp Ghee (for finishing)
360 ml Warm Water (about 1.5 cups)
2 tbsp Coriander Leaves (finely chopped, for garnish)
Instructions
1
Marinate and Fry the Fish
Rinse the fish steaks and pat them completely dry. In a bowl, rub the fish with 1 tsp salt, 1 tsp turmeric powder, and 1 tsp red chili powder, ensuring all sides are coated.
Let the fish marinate for 15-20 minutes.
Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is lightly smoking. This removes the oil's raw pungency.
Carefully slide the marinated fish into the hot oil. Fry in batches for 3-4 minutes per side until golden brown and crisp. Do not overcrowd the pan.
Remove the fried fish with a slotted spoon and set aside on a plate.
2
Prepare the Gravy Base (Masala)
In the same oil (remove excess, leaving about 4 tbsp), reduce the heat to medium-low. Add the bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for 30 seconds until fragrant.
Add the onion paste and cook for 8-10 minutes, stirring frequently, until it turns light brown and the oil begins to separate.
Add the ginger and garlic pastes. Sauté for another 2 minutes until the raw smell disappears.
3
Cook the Spices and Tomato
In a small bowl, mix the remaining 0.5 tsp turmeric powder, 1 tsp red chili powder, cumin powder, and coriander powder with 2 tbsp of water to form a paste. This prevents the spices from burning.
Add this spice paste to the pan and cook for 1-2 minutes, stirring continuously.
Add the tomato puree and slit green chilies. Cook for 5-6 minutes until the masala thickens and oil starts to ooze from the sides.
4
Incorporate Yogurt and Simmer
Reduce the flame to its lowest setting. In a separate bowl, whisk the curd with the sugar until completely smooth.
Add the whisked curd to the pan, stirring continuously and vigorously for 2-3 minutes to prevent it from splitting. Cook until oil surfaces again.
Pour in the warm water and the remaining 1 tsp of salt. Stir well and bring the gravy to a gentle boil over medium heat.
5
Finish the Curry
Gently slide the fried fish pieces into the boiling gravy.
Cover the pan, reduce the heat to low, and let it simmer for 5-7 minutes. This allows the fish to absorb the flavors of the gravy without overcooking.
Turn off the heat. Sprinkle the garam masala powder and drizzle the ghee over the curry.
Garnish with freshly chopped coriander leaves. Let the curry rest, covered, for 5 minutes before serving.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 cup Yellow Moong Dal (Rinsed and soaked for at least 30 minutes)
2 tbsp Ghee (Divided)
1 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
1 medium Onion (Finely chopped)
1 inch Ginger (Finely grated or minced)
4 clove Garlic (Minced)
2 pcs Green Chili (Slit lengthwise)
2 medium Tomato (Finely chopped)
0.5 tsp Turmeric Powder
0.5 tsp Kashmiri Red Chili Powder (For color and mild heat, adjust to taste)
1 tsp Salt (To taste)
3.5 cup Water (3 cups for cooking, 0.5 cup or more to adjust consistency)
2 pcs Dried Red Chili (Broken in half)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Optional, for serving)
Instructions
1
Pressure Cook the Dal
Drain the soaked moong dal. Place it in a pressure cooker with 3 cups of water, turmeric powder, and salt.
Secure the lid and pressure cook on medium-high heat for 3-4 whistles, approximately 10-12 minutes.
Allow the pressure to release naturally. Once safe, open the cooker and whisk the dal gently until it reaches a smooth, creamy consistency. Set aside.
2
Prepare the Base Masala
Heat 1 tablespoon of ghee in a kadai or deep pan over medium heat.
Add the chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Add the grated ginger, minced garlic, and slit green chilies. Sauté for another minute until the raw aroma disappears.
Stir in the chopped tomatoes and cook for 4-5 minutes, pressing down with a spatula, until they turn soft and mushy and the ghee starts to separate from the masala.
3
Combine and Simmer
Pour the cooked dal into the pan with the prepared masala. Mix everything together thoroughly.
0.25 tsp Red Chili Powder (Optional, for a little heat)
0.5 tsp Sugar (Optional, helps with caramelization)
Instructions
1
Prepare and Marinate the Potol
Wash the potol thoroughly under running water.
Trim off both ends. Using a knife, lightly scrape the green skin to remove the tough outer layer, but do not peel it completely. This texture is key to a good bhaja.
Slice the potol into uniform rounds, about 1/4-inch thick.
In a mixing bowl, combine the sliced potol with turmeric powder, salt, red chili powder (if using), and sugar (if using).
Toss gently with your hands to ensure each slice is evenly coated. Let it marinate for at least 10 minutes.
2
Shallow Fry the Potol Slices
Place a wide, heavy-bottomed pan (like a kadai or skillet) over medium-high heat.
Add the mustard oil and heat it until it becomes fragrant and you see faint smoke rising. This step is crucial to mellow the oil's pungent flavor.
Carefully arrange a single layer of the marinated potol slices in the hot oil. Do not overcrowd the pan; fry in 2-3 batches if necessary.
Fry for about 3-5 minutes on the first side, until it's golden brown and crisp at the edges.
Flip the slices using tongs and fry the other side for another 3-4 minutes until tender and evenly browned.
Once cooked, remove the fried potol with a slotted spoon and place them on a plate lined with a paper towel to drain excess oil.
3
Serve Hot
Repeat the frying process with the remaining batches of potol.
Serve the Potol Bhaja immediately while it's hot and crispy.
It pairs perfectly with 'gorom bhaat' (hot steamed rice) and a simple dal like Masoor Dal or Moong Dal for a classic Bengali meal.
