For the Preparation of Katla Kalia:

• Take the fish and wash it properly. Let the water drain out. Marinate the fish using turmeric, salt, and oil
• Chop the onions and make it into a paste and keep it aside
• Soak the red chilies and Kashmiri red chilies in water overnight. You can also soak them in warm water and leave them for half an hour
• Prepare the ginger chili paste and keep it aside

For Cooking the Doi Katla Kalia Gravy:

• Add oil to a wok and keep it until it smokes
• Once the oil smokes, lower the wok to a medium flame and fry the fish on both sides. Note: Ensure both sides are made golden brown
• Fry the fish in batches and separate them to cool
• Keep the remaining oil for preparing the curry. Take note to keep the flame low at all times
• Add the whole spices for tempering the oil. Stir the same for a minute until the spices release their flavors
• Turn up the heat to a medium flame and add the onion paste. Saute the same until the smell disappears and the paste turns brown
• Add the ginger chili paste and allow it to cook for a while
• Add the turmeric and cumin powder once the raw flavor of the ginger chili paste disappears
• Saute the spices and allow them to cook until the raw flavor is gone. Remember to lower the flame
• Whisk the curd and add it. Note: Continuously stir the same for roughly 2-3 minutes
• Turn up the heat to a medium flame. Chop the tomatoes and cook the same until the oil starts releasing. Keep stirring to avoid the spices from getting burnt
• Add hot water to the mixture
• Once the oil comes to a boil, add salt, sugar, and green chilies
• Cover the lid and allow the Katla Kalia to cook for over 5 minutes
• Add the fish filets and put the flame on low. Cook the same for another 10 minutes
• Turn off the flame and let it cool for a while

Enjoy delicious Katla Kalia made with omega-3 rich mustard oil with white steamed rice