Bengali Prepare Katla Macher Kalia With These Easy Steps
Delve into the rich flavours of Bengal with Katla Macher Kalia — a delicious, spice-infused fish curry with Mughlai roots, perfect for pairing with rice or polao.
(By: Biswajit Khamaru, Chef, Jhore Jole Jongole)
Katla Macher Kalia is a rich and flavourful Bengali fish curry, which combines the touch of the Mughal kitchen with local cuisines. Traditionally made with fresh water carp, this dish is known for its deliciously luscious gravy where heat, tanginess, and sweetness all find a perfect flavour. Unlike qorma that uses ghee, kalia is a runny preparation with gravy water or milk-based, making it a staple in Bengali households.
This dish is made the best with fresh katla. The gravy derives its depth from caramelised onions, tomatoes, and yoghurt; mild sweetness from sugar and raisins complements the spicy undertones. A touch of garam masala and fried potatoes add to the richness. Though it's high on spices, the combination of all ingredients defines a well-rounded taste, which beautifully complements steaming rice or fragrant polao.
If you want to try this Bengali treat in your home, the process is rather easy. With the right ingredients and step-by-step approach, you can enjoy an authentic, restaurant-style Katla Macher Kalia at home.
Ingredients
- 150 Gram Katla Fish
- 2 Piece Onions (finely chopped)
- 2 Piece Tomatoes (chopped)
- 3 Tablespoon Mustard oil
- 2 Tablespoon Poppy seed paste
- 2 Tablespoon Mustard paste
- Garlic paste
- 1 Tablespoon Ginger paste
- 1 Teaspoon Turmeric powder
- 1 Teaspoon Red chilli powder
- 1 Teaspoon Cumin powder
- 1 Teaspoon Coriander powder
- Salt to taste
- 1 Teaspoon Sugar (optional)
- Fresh coriander leaves for garnish
Cooking Instructions
Marinate the Katla fish pieces with half teaspoon of turmeric powder and salt. Let it sit for 15-20 minutes.
Heat mustard oil in a deep pan or kadhai over medium heat.
Once the oil is hot, add chopped onions. Sauté until they turn golden brown.
Add garlic paste and ginger paste. Sauté for another minute until the raw smell disappears.
Add chopped tomatoes to the pan. Cook until they become soft and mushy.
Add turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well and cook for 2-3 minutes until the spices are fragrant.
Add poppy seed paste and mustard paste to the pan. Stir well to combine with the masala mixture.
Add a little water to adjust the consistency of the gravy. Stir and let it simmer for a few minutes.
Carefully add the marinated Katla fish pieces to the pan. Coat them well with the gravy.
Cover the pan and let the fish cook in the gravy for about 10-15 minutes on medium- low heat, or until the fish is cooked through.
Once the fish is cooked, check for seasoning and adjust salt and spices if necessary. Add sugar if desired to balance the flavors.
Garnish with fresh coriander leaves and serve hot with steamed rice or roti.
Summary
Prepare Katla Macher Kalia With These Easy Steps
Delve into the rich flavours of Bengal with Katla Macher Kalia — a delicious, spice-infused fish curry with Mughlai roots, perfect for pairing with rice or polao.
Ingredients
- 150 Gram Katla Fish
- 2 Piece Onions (finely chopped)
- 2 Piece Tomatoes (chopped)
- 3 Tablespoon Mustard oil
- 2 Tablespoon Poppy seed paste
- 2 Tablespoon Mustard paste
- Garlic paste
- 1 Tablespoon Ginger paste
- 1 Teaspoon Turmeric powder
- 1 Teaspoon Red chilli powder
- 1 Teaspoon Cumin powder
- 1 Teaspoon Coriander powder
- Salt to taste
- 1 Teaspoon Sugar (optional)
- Fresh coriander leaves for garnish
Main Procedure
Marinate the Katla fish pieces with half teaspoon of turmeric powder and salt. Let it sit for 15-20 minutes.
Heat mustard oil in a deep pan or kadhai over medium heat.
Once the oil is hot, add chopped onions. Sauté until they turn golden brown.
Add garlic paste and ginger paste. Sauté for another minute until the raw smell disappears.
Add chopped tomatoes to the pan. Cook until they become soft and mushy.
Add turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well and cook for 2-3 minutes until the spices are fragrant.
Add poppy seed paste and mustard paste to the pan. Stir well to combine with the masala mixture.
Add a little water to adjust the consistency of the gravy. Stir and let it simmer for a few minutes.
Carefully add the marinated Katla fish pieces to the pan. Coat them well with the gravy.
Cover the pan and let the fish cook in the gravy for about 10-15 minutes on medium- low heat, or until the fish is cooked through.
Once the fish is cooked, check for seasoning and adjust salt and spices if necessary. Add sugar if desired to balance the flavors.
Garnish with fresh coriander leaves and serve hot with steamed rice or roti.
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