‘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’πππ
Type: Fish curry,curry,side dish
Preparation time: 10-12 minutes
Cooking time- 20-25 minutes
Ingredients:
- 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
Procedure:
- 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 ππππ
Hope you like it
Here are some other fish curry recipes,you may likeππππ
Jeere Bata die Salmon curry (salmon fish curry)
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Like we always say your comments always encourages us πππ
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