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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.
For 4 servings
Marinate and Fry the Fish
Prepare the Gravy Base (Masala)
A classic Bengali comfort food! Tender fish fillets are marinated in simple spices, dipped in a savory egg batter with onions and chilies, then shallow-fried to a perfect golden crisp. A quick and delicious side for any meal.
A beloved Bengali classic, this dish features tiny freshwater fish marinated in simple spices and fried to a perfect crisp. It's the ultimate comfort food, best enjoyed with hot steamed rice and dal.
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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.
This bengali recipe takes 55 minutes to prepare and yields 4 servings. At 434.04 calories per serving with 31.65g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Spices and Tomato
Incorporate Yogurt and Simmer
Finish the Curry
This recipe works wonderfully with Rohu (Rui) fish as well, which is another popular Bengali choice.
For a more substantial curry, you can add 2 medium potatoes, cut into wedges and fried until golden, along with the fish in the final simmering step.
For a spicier version, increase the amount of red chili powder or add a paste of 2-3 dried red chilies soaked in warm water.
For a richer, creamier gravy, add a paste of 8-10 soaked cashews or almonds along with the tomato puree.
Katla fish is a great source of Omega-3 fatty acids, which are crucial for maintaining cardiovascular health, reducing inflammation, and supporting brain function.
Fish provides high-quality, easily digestible protein essential for muscle repair, growth, and overall body function.
The use of spices like turmeric, ginger, and garlic provides potent anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.
The combination of spices and garlic in the gravy contains compounds that are known to have immune-boosting properties, helping the body fight off infections.
One serving of Katla Macher Kalia contains approximately 450-480 calories, depending on the amount of oil absorbed during frying and the fat content of the fish.
Yes, it can be a healthy dish. Katla fish is an excellent source of lean protein and Omega-3 fatty acids, which are good for heart and brain health. The use of spices like turmeric adds anti-inflammatory benefits. To make it healthier, you can reduce the amount of oil used for frying.
Yes, you can use other firm, freshwater fish steaks like Bhetki (Barramundi) or even saltwater fish like Kingfish (Surmai). The cooking time might need slight adjustment based on the thickness of the fish.
Yogurt curdles due to high heat or a sudden temperature change. To prevent this, ensure the yogurt is at room temperature, whisk it until smooth, and always add it to the pan on the lowest possible heat while stirring continuously.
Yes, you can prepare the gravy a day in advance and store it in the refrigerator. When ready to serve, heat the gravy, add the freshly fried fish, and simmer for 5-7 minutes. This ensures the fish remains firm and fresh.