Katlar Kalia/Spicy fish curry|| ideal with steamed rice||Specially prepared on special occasions,festivals,get together

‘Katlar kalia’ or Katla fish curry is very famous in our Bengali cuisine.

Kalia,Qorma,Shorba are mainly derived from Mughals. Shorba is a runny,soupy gravy,Quorma is a ghee/butter based gravy while Kalia is also rich in taste and gravy and it’s based on milk or water which ends up as runnier at the end.

Kalia is mainly made with fresh water carps and the fish should be what we call in Bengali ‘Paka’ means fully grown more precisely mature.

We live abroad so get very few chances to cook these fishes,but we can also use this recipe with Salmon,Burramundi.

One thing we want to clear that the Bengali version of kalia is very different from the original version. Our recipe is moderately hot and is quite well counterbalanced with the taste of yoghurt and tomatoes.

You can serve it with some steamed rice or also with some Basanti Polao

So,let’s start making ‘katlar kalia’πŸ‘‡πŸ‘‡πŸ‘‡

Type: Fish curry,curry,side dish

Preparation time: 10-12 minutes

Cooking time- 20-25 minutes


  • 1 lb Katla machh (any fish you can take like salmon,burramundi)
  • 1/2 onion
  • 1/2 inch ginger
  • For spice mix: 1 tsp turmeric powder,1 tsp cumin powder,1 red chilli powder,1 tsp paprika (kashmiri red chilli powder)
  • 1/4 th cup fried onion
  • 1 tomato diced
  • Salt to taste
  • 1 tsp sugar
  • 2 tbs yoghurt
  • 1 tsp garam masala
  • 3-4 green chillies
  • 1 tsp ghee (clarified butter)
  • 1 tsp cumin powder
  • 2-4 whole red chillies
  • 1 cup hot water


  • First in a blender jar,add 1/2 onion sliced and 1/2 inch ginger and make a fine paste
  • In a bowl make the spice mix
  • In a bowl add the fish and add 1 tsp turmeric powder 1 tsp salt and 1 tsp red chilli powder and coat it
  • Fry the fish in a mustard oil until golden brown and crisp
  • Take them out
  • We’ve added fish head as we like eating them,so its totally optional
  • In that oil,add 1 tsp whole cumin seeds and 2-4 whole red chillies
  • Fry until the aroma comes
  • Add the onion and ginger paste,mix and fry
  • Fry for at least 5-6 minutes until the onion paste is browned
  • And then add the spice mix and blend well
  • Now add the chopped tomatoes and mix until softened
  • At this point add the yoghurt and mix until oil separates
  • Add 1/4 th cup fried onion
  • Cover and cook for 5-8 minutes on a low medium flame
  • After oil separates add 1 cup hot water for the gravy
  • Bring it to boil and add the fried fish and fried fish head(optional)
  • Add 2-3 green chillies and cover and cook for 10-12 minutes on a low flame
  • Add 1 tsp ghee and turn off the heat
  • Give it a standing time of 10 minutes
  • And its done and served

We’ve added a step by step video of the recipe πŸ‘‡πŸ‘‡πŸ‘‡πŸ‘‡

Hope you like it

Here are some other fish curry recipes,you may likeπŸ‘‡πŸ‘‡πŸ‘‡πŸ‘‡

Rui machher tel jhal

Shorshe Illish

Shorshe Bhapa Chingri

Jeere Bata die Salmon curry (salmon fish curry)

Shorshe Bhapa Salmon

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Like we always say your comments always encourages us 😊😊😊

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