Katla Kalia

1. 1
   prep · ~10 min

   Season the fish and potatoes.

   1.Rub the katla fish with half the turmeric powder and a pinch of the salt.

   2.Set the fish aside for 10 minutes.

   3.Rub the potato pieces with a pinch of the salt and a little turmeric from the remaining portion.

   TIPHandle the fish gently so the steaks stay whole during frying and simmering.
2. 2
   fry · ~9 min

   Fry the fish and potatoes.

   1.Heat mustard oil in a wide pan until it reaches smoking point, then lower the heat slightly.

   2.Fry the fish pieces in batches until lightly golden on both sides, about 2 minutes per side.

   3.Lift the fish out carefully and keep aside.

   4.Fry the potatoes in the same oil until light golden around the edges, then remove.

   TIPDo not fully brown the fish; a light fry keeps it tender once it goes back into the gravy.
3. 3
   saute · ~10 min

   Build the spice base.

   1.Leave about 2 tbsp oil in the pan and add bay leaf, green cardamom, cloves, cinnamon, and cumin seeds.

   2.Let the whole spices sizzle for 20 to 30 seconds until fragrant.

   3.Add sliced onion and cook until golden brown, about 6 to 8 minutes.

   4.Add ginger paste and garlic paste and cook for 1 minute.

   TIPGolden onions give kalia its depth, so take your time here and keep the heat medium.
4. 4
   saute · ~7 min

   Cook the masala.

   1.Add tomato, red chili powder, coriander powder, cumin powder, the remaining salt, and the rest of the turmeric powder.

   2.Cook until the tomato softens and the masala looks thick and glossy, about 4 to 5 minutes.

   3.Lower the heat and stir in the whisked yogurt slowly.

   4.Cook until the yogurt blends into the masala and the oil starts to separate.

   TIPKeep the heat low when adding yogurt so the gravy stays smooth and does not split.
5. 5
   simmer · ~10 min

   Simmer the curry.

   1.Add the fried potatoes and water, then mix gently.

   2.Bring the gravy to a gentle simmer.

   3.Add sugar and slit green chili.

   4.Cover and cook until the potatoes are nearly tender, about 8 minutes.
6. 6
   simmer · ~11 min

   Finish the katla kalia.

   1.Slide the fried fish pieces into the gravy in a single layer.

   2.Sprinkle garam masala and drizzle ghee over the top.

   3.Cover and simmer on low heat for 5 to 6 minutes, spooning a little gravy over the fish once.

   4.Turn off the heat and let the curry rest for 5 minutes.

   TIPAvoid stirring after adding the fish; move the pan gently so the pieces do not break.
7. 7
   serve

   Serve hot with plain steamed rice.

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