Every single Bengali goes above and beyond to express their endless love for fish. Over time, there have been multiple fish recipes that have sealed the authentic flavors of the recipe plus made one drool over its lip-smacking flavor. While fish dishes help enhance the flavors of Bengal, this Katla Kalia recipe made with low-cholesterol cooking oil ensures a healthy touch to this lovely recipe. 

Looking to dive into a bowl of flavors? Here’s how you can prepare the same in your kitchen with Doctors’ Choice Kachi Ghani Mustard Oil. While flavor here is the real hero, here’s how you can also enjoy this dish.

Ingredients:

• 500 g Katla Fish

For Fish Marination:

• 1 tsp Doctors’ Choice Kachi Ghani Mustard Oil
• ½ tsp turmeric powder
• ½ tsp salt

For Onion Paste:

• 8 pc medium-sized onions

For Ginger Chili Paste:

• 3 red chilies
• 2 pc Kashmiri chili 
• 3-inch ginger
• 2 pc green chili 
• ½ tsp water

For Katla Kalia Curry:

• 150 g Doctors’ Choice Kachi Ghani Mustard Oil
• 1 tbsp turmeric powder
• 2 tbsp cumin powder
• ½ tsp curd
• 3 pc medium-sized tomatoes
• 3 green chilies
• Salt to taste
• 1 tsp sugar

For Tempering the Oil:

• 2 bay leaves
• 3 cloves
• 1-inch cinnamon stick
• 3 cardamom pods
• 1 tsp cumin seeds

Method:

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