Bengali Style Katla Macher Fish Kalia
Bengalis never fail when it comes to expressing their love for fish. With time, Bengalis have developed some delicious fish dishes that make everyone drool. And Katla Macher Kalia is one that’s visible in the list. With this dish relating to fish- mainly Katla, this abundant freshwater fish is extremely pocket-friendly.
With taste being of prime importance, Katla Kalia is a recipe that’s loved among all. Savored during lunch, dinners and even weddings, this dish succeeds in bringing different flavors together. Enough talking, let’s get into specifics that will help you prepare this fish kalia recipe to perfection.
Ingredients:
For Marination
- 500 gms katla
- 1 tbsp Doctor’s Choice Kachi Ghani Mustard Oil
- ½ tbsp turmeric powder
- ½ tbsp salt
Spices Required
- 3 whole cloves
- 2 bay leaves
- 1 inch cinnamon
- 3 cardamom pods
- 1 tsp cumin seeds
Chili Paste Ingredients
- 8 medium chopped onions
- 3 red chillies
- 2 green chillies
- 2 dried kashmiri red chillies
- 3 inch ginger piece
- ½ tbsp water
Curry Ingredients
- ¾ cup Kachi Ghani Mustard Oil
- ½ cup yogurt
- 1 tbsp turmeric powder
- 2 tbsp cumin powder
- 3 medium chopped tomatoes
- 1 tbsp sugar
- Salt to taste
Method:
- Marinate your fish for around 30 minutes.
- Chop and grind your onions to make it into a fine paste.
- Soak the 2 kashmiri chillies in warm water.
- Once soaked, prepare the chilli paste by blending the ingredients mentioned above.
- Heat Doctor’s Choice mustard oil in a wok in a medium flame and fry the marinated fish until golden brown.
- Once fried, set your fish aside. Lower the flame and use the oil remaining to prepare your curry.
- Add all your whole spices and cook it for a minute.
- Turn your heat up on a medium flame and add the onion paste.
- Later add the chilli paste and cook it for a few minutes ( only after the onion paste turns brownish in color).
- Later add the cumin seeds and turmeric powder and allow the spices to cook until its raw aroma fades away.
- Next add the yogurt. Make sure to stir the mix for over 3-4 minutes to avoid it from curdling.
- Next, put in your chopped tomatoes and cook until they come out of the oil. Note– Keep stirring the spice mix to prevent them from sticking.
- Once we see the oil separate, pour in a little warm water and allow the fish kalia recipe mixture to come to a boil.
- Add sugar and salt. Now cover the entire dish for 5 minutes.
- Lower the flame and add your katla fillets. Cook for 10 minutes.
- Enjoy your delicious katla macher kalia with hot steamed rice
