Katla Fish Curry | Bengali Katla Kalia | Best Bengali Fish Curry

"Kalia" & "Qorma" are these two main Pillars of Mughlai cuisine. When the Mughal empire runs our India in past days, that time Mughali foods were very popular. From there this Mughali cuisine has become common and popular till now. Today I will share a Mughlai dish which is very renowned in Kolkata India called Katla Kalia. Which is tangy smooth creamy and a little sweet & aromatic fish curry. This dish is a very commonly used fish curry on every occasion for Bengali peoples.

Cooking time : 30 minutes

Serving : 4 persons

Ingredients:

Katla fish(or any big fish if you wish) - 500gm

Salt - 4gm

Turmeric powder - 2tbsp

Green chilli - 3 to 4 piece

Mustard oil - 90gm

Dried red chilli - 3 piece

Ghee - 3tbsp

Bay leaves - 2 leaves

Cardamom - 3 piece

Cloves - 3 piece

Cinnamon - 3 piece

Ginger paste - 1tbsp

Onion sliced - 1 cup

Onion paste - 1/2 cup

Cumin whole - 1tsp

Cumin powder - 1tsp

Tomato paste - 1cup

Tomato sauce(ketchup) - 1tbsp

Kashmiri red chilli powder - 1tbsp

Sugar - 1tsp

Garam masala powder - 1tsp

Hot water - 100ml

Beaten Hung curd - 1 cup or (60gm)

Fresh cream - 2tbsp for garnish

Kasoori methi or fenugreek leaves dried: 1/2tsp

Cooking Method :

• First, clean the fishes with water, and cut the fishes into 6cm square every piece.

• Now dry the fish by tissue paper and marinate with salt and turmeric. Keep it for 5 to 10 minutes.

• Now Take a Kadai set over a gas flame & turn it on, wait until the Kadai is getting hot. Now put mustard oil heat until it turns pale yellow & smokes gently.

• Fry sliced onions until golden brown, remove from oil after fried the sliced onions and keep aside.
  
  
  
  

• Now fry the marinated fish for 3 minutes till golden brown, and set aside.
  
  
  
  

• Now add Ghee in oil and put whole cumin and red chilli & bay leaves, cardamom, cloves, cinnamon stick, & sugar into the same hot oil where fish were fried.

• after tempering the spices add tomato ketchup & onion paste, ginger paste, tomato paste into the  Kadai spice.
  
  
  
  

• sauté on medium flame until colour darkens(6 to 7 minutes).

• Now add salt & all powdered spices, cumin, turmeric, Kashmiri red chilli, garam masala, and sauté for a few minutes. Add a splash of hot water when spices start sticking to the pan bottom. Sauté until raw flavours of spices goes away.
  
  
  
  

• Now add beaten Hung curd into the masala mix with the spices and keep sautéing for few minutes. When you see oil floats over the spiced gravy add green slited chilli  & hot water.

• When the gravy comes to a boil add fried onions & fried Katla fish to the gravy. Simmer for 5 minutes finish with dried Kasoori methi or fenugreek leaves.

• Cover and rest for a few moments before serving. Garnish with fresh cream on top of the gravy.

Hope this Bengali Katla Kalia fish curry recipe you will like. This is a very popular fish curry for Bengali peoples. This fish curry tastes best with long grain basmati rice. Please try this at home and tell me, did you like or not. Any questions about this recipe please tell me in the comment section below. Please try my another delicious Indian dish by click here.