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A rich and festive Bengali fish curry where tender Katla fish steaks are fried and simmered in a spicy, aromatic gravy of onion, ginger, garlic, and yogurt. A true celebration on a plate, best enjoyed with steamed rice.
For 4 servings
Marinate the Fish
Fry the Fish
Temper the Spices (Phodon)
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A rich and festive Bengali fish curry where tender Katla fish steaks are fried and simmered in a spicy, aromatic gravy of onion, ginger, garlic, and yogurt. A true celebration on a plate, best enjoyed with steamed rice.
This bengali recipe takes 60 minutes to prepare and yields 4 servings. At 604.61 calories per serving with 41.5g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala Base
Build the Gravy
Simmer and Finish
This recipe works wonderfully with Rohu (Rui) fish, which is another popular choice for Bengali fish curries.
For a heartier curry, you can add fried potato wedges or cauliflower florets to the gravy along with the fish.
Increase the number of green chilies or add a pinch of regular red chili powder along with the Kashmiri variety for a spicier kick.
For a richer, more festive version, you can add a paste of 8-10 soaked cashews or a tablespoon of poppy seed paste along with the onion paste.
Katla fish is a great source of Omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and lowering the risk of heart disease.
This dish provides high-quality protein from the fish, essential for building and repairing tissues, muscle growth, and overall body function.
The use of spices like turmeric (containing curcumin), ginger, and garlic provides potent anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.
Katla Kalia is a classic and festive Bengali fish curry. It features large steaks of Katla (Bengal Carp) fish, first fried in mustard oil and then simmered in a rich, aromatic gravy made with onions, ginger, garlic, tomatoes, and yogurt, and spiced with whole and ground spices.
To prevent curdling, ensure your yogurt is at room temperature and whisked until completely smooth. Most importantly, turn the stove heat to the absolute lowest setting before adding the yogurt, and stir it into the masala continuously and quickly for 2-3 minutes until it's fully incorporated.
Yes, absolutely. Rohu (Rui) fish is the most common substitute and works perfectly. You can also use other large freshwater fish steaks like Bhetki or even sea bass.
Katla Kalia can be part of a healthy diet in moderation. Katla fish is an excellent source of lean protein and heart-healthy Omega-3 fatty acids. The dish uses spices like turmeric and ginger with anti-inflammatory benefits. However, it is rich due to the use of oil for frying, so portion control is key.
One serving of Katla Kalia (approximately one fish steak with gravy) contains around 550-600 calories. The exact number can vary based on the amount of oil used and the fat content of the fish and yogurt.
Katla Kalia is traditionally served with plain, hot steamed rice (Bhaat). The rice is perfect for soaking up the delicious, thick gravy. A simple side salad or a squeeze of lemon can complement the meal.