Keyword: bengali fish recipe, doi katla, Katla recipe
Servings: 4people
Author: Samrat Roy Chowdhuri
Cost: 180
Equipment
Chopping board
Knife for chopping
Mixer and grinder to make the paste
Wok to prepare the Katla Kalia Curry
Spatula and Ladle
Dishes and Bowls
Serving bowls and plates
Ingredients
500gKatla fish (Bhakura in Odia)
For Marinading Fish
1tspmustard oil
1/2tbspturmeric powder
1/2tbspsalt
For Onion Paste
8pcmedium sized onions
For Ginger Chili Paste
3pcred chilly
2pckashmiri red chilly, or byadgi chilly
3inchginger
2pcgreen chilly
1/2tbspwater
For the Katla Kalia Curry
150gmustard oilenough to fry the fishes and make the curry. You can start with less oil and gradually add as required
1tbspturmeric powder
2tbspcumin powder
1/2cupcurd
3pcmedium-sized tomatoes
3pcgreen chillies
salt to taste
1tbspsugar
Whole Spices for Tempering the Oil for Doi Katla Kalia Recipe
2pcbayleaf
3pcclove
1inchcinnamon stick (cassia bark or dalchini)
3pccardamom pods (elaichi)
1tspcumin seeds
Instructions
Preparation for the Katla Kalia
Wash the fish properly, let the water drain out. Marinade the fish fillets using turmeric, salt and oil as mentioned under "For Marinading the Fish"
Roughly chop the onions mentioned under "For Onion Paste" and prepare a paste. Keep aside
Soak the red chilly and kashmiri (or byadgi) red chillies mentioned under "Ginger chilli paste" in water overnight. For quicker results, you can also boil water and keep the chillies soaked in it for half an hour
For ginger chilly paste, prepare a paste with all the ingredients mentioned under "Ginger Chilli Paste"
Cooking the Doi Katla Kalia Curry
Take oil in the wok and allow it to smoke
Once the oil smokes, lower the flame to medium and fry the fish on both sides. Ensure that each side turns golden
Fry the fish in batches and separate
In the remaining oil, the curry will be prepared. If the oil is less, you will need to add more mustard oil
Keep the flame low
Add the whole spices as mentioned under "Whole Spices for Tempering" in Ingredients section. Stir for a minute to release all the flavors.
Crank up the heat to medium and add the onion paste. Saute till the raw smell disappears and the color changes to brown
Add the chilly ginger paste prepared previously and allow it to cook for a few minutes
Once the raw flavor of the chilly ginger paste disappears, add the turmeric and cumin powder
Saute the spices until the raw flavor exists. Once the raw flavor is gone, lower the flame
Whisk the curd and add it. Continuously stir and mix to avoid curdling. This will take 2 to 3 minutes
Crank up the heat/flame to medium. Chop the tomatoes and add it. Cook until you find the oil releasing. Remember to continuously stir to prevent the spices from sticking to the bottom of the wok and getting burnt
Once the spice and tomato mix is completely cooked, you will find the oil separating from it
Add water to this. For best results add hot water
Once the oil comes to a rolling boil, add in the salt and sugar. Add the green chilies.
Cover and allow the katla kalia to cook on medium flame for 5 minutes
Uncover and check for seasonings. If required, adjust
Add in the fish fillets, and put the flame on low. Cover and cook for another 10 minutes