Katla Macher Kalia
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
5 steps. 35 minutes total.
- 1
Step 1
- a.Marinate and Fry the Fish
- b.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.
- c.Let the fish marinate for 15-20 minutes.
- d.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.
- e.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.
- f.Remove the fried fish with a slotted spoon and set aside on a plate.
- 2
Step 2
- a.Prepare the Gravy Base (Masala)
- b.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.
- c.Add the onion paste and cook for 8-10 minutes, stirring frequently, until it turns light brown and the oil begins to separate.
- d.Add the ginger and garlic pastes. Sauté for another 2 minutes until the raw smell disappears.
- 3
Step 3
- a.Cook the Spices and Tomato
- b.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.
- c.Add this spice paste to the pan and cook for 1-2 minutes, stirring continuously.
- d.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
Step 4
- a.Incorporate Yogurt and Simmer
- b.Reduce the flame to its lowest setting. In a separate bowl, whisk the curd with the sugar until completely smooth.
- c.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.
- d.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
Step 5
- a.Finish the Curry
- b.Gently slide the fried fish pieces into the boiling gravy.
- c.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.
- d.Turn off the heat. Sprinkle the garam masala powder and drizzle the ghee over the curry.
- e.Garnish with freshly chopped coriander leaves. Let the curry rest, covered, for 5 minutes before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always heat mustard oil until it's slightly smoking to remove its pungent raw smell.
- 2Patting the fish completely dry before marinating ensures it fries up crispy and doesn't splatter too much.
- 3To prevent yogurt from curdling, always whisk it well, add it on the lowest heat, and stir continuously after adding.
- 4Using warm water for the gravy helps maintain the cooking temperature and results in a better texture.
- 5Don't overcook the fish in the gravy, as it can become tough or break apart.
Adapt it for your goals.
Fish Type
This recipe works wonderfully with Rohu (Rui) fish as well, which is another popular Bengali choice.
Add VegetablesAdd Vegetables
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.
Spice LevelSpice Level
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.
Richer GravyRicher Gravy
For a richer, creamier gravy, add a paste of 8-10 soaked cashews or almonds along with the tomato puree.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Katla fish is a great source of Omega-3 fatty acids, which are crucial for maintaining cardiovascular health, reducing inflammation, and supporting brain function.
High-Quality Protein Source
Fish provides high-quality, easily digestible protein essential for muscle repair, growth, and overall body function.
Anti-inflammatory Properties
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.
Boosts Immunity
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.
Frequently asked questions
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.