Name: Katla Macher Kalia Authentic Bengali Fish Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 pieces katla Fish; 1 medium-sized tomato (chopped); 2 medium-sized onion; 1 cup curd; Salt to taste; 3 cloves of garlic; 1 teaspoon ginger; 1/2 teaspoon garam Masala Powder; 1 teaspoon Kashmiri Red Chilli Powder; 2 teaspoon turmeric Powde; 2 green chilli; 2 Red dry chilli; 1 teaspoon cumin seeds; 4-5 cashew paste; 1/2 teaspoon sugar; 1 cup water; 5-6 raisins; 1 bay Leaves; 2 cinnamon; Mustard oil for cooking

“Katla Macher Kalia” is an authentic Bengali dish. “Katla” is a fish known as Catla in English, It’s a freshwater fish species commonly found in rivers and lakes in South Asia. It’s a significant fish in terms of both its economic and cultural importance. And “Kalia” is a style of cooking in Bengali cuisine that is cooked with spices and a thick gravy. The dish is quite popular in the Indian state of West Bengal and Bangladesh.

The recipe involves first marinating fish pieces with turmeric and salt, then frying them in mustard oil until they turn slightly brown. The fish is then simmered in a flavorful gravy made with onions, tomatoes, ginger, garlic and various spices such as cumin, coriander and red chilli powder. This is a rich and aromatic fish curry, served with rice.

This recipe is cooked differently in each house according to one’s own taste, but the main ingredients usually include marinated, fried and cooked fish in a well-spiced gravy. It is a delicious and traditional Bengali dish enjoyed by many in the region.

So, in this blog post, let us dive into the unique flavours of a delectable world of Katla fish – which will not only tantalize your taste buds but also make you feel refreshed. So say hello to “Katla fish kalia”, a classic Bengali fish curry that is not only for your senses but also for your olfactory senses.cher

Table of Contents

Ingredients:-

4 pieces katla Fish
1 medium-sized tomato (chopped)
2 medium-sized onion
1 cup curd
Salt to taste
3 cloves of garlic
1 teaspoon ginger
1/2 teaspoon garam Masala Powder
1 teaspoon Kashmiri Red Chilli Powder
2 teaspoon turmeric Powder
2 green chilli
2 Red dry chilli
1 teaspoon cumin
4-5 cashew paste
1/2 teaspoon sugar
1 cup water
5-6 raisins
1 bay Leaves
2 cinnamon
Mustard oil for cooking

Katla Macher Kalia instruction:

1. Clean the Katla fish pieces and marinate them with half of the turmeric powder and a little salt. Let them sit for about 10 minutes.

2. Heat oil in a deep pan or kadai. Shallow fry the marinated fish pieces until they turn golden brown on both sides. Remove the fried fish and set them aside.

3. In the same pan, add a little more oil if needed. Add the red chili, cumin seeds, bay leaf, cinnamon. Stir fry for 2-3 minutes.

4. Add onion paste, sauté until the onions become translucent and start to turn golden brown.

5. Add the minced garlic, grated ginger and salt. Sauté for a minute until the raw smell disappears.

6. Add chopped tomatoes and cook until they become soft .

7. Add turmeric powder, Kashmiri red chili powder, stir well and cook for a couple of minutes until the spices are well incorporated and aromatic.

8. Reduce the heat and add the yogurt (curd). Stir continuously to avoid curdling and cook until the yogurt is well blended with the masala.

9. Add cashew paste and sugar to balance the taste. Cook for a minute.

10. Add water as needed to achieve the desired gravy consistency. Season with salt

11. Gently add the fried Katla fish pieces to the gravy. Be careful not to break the fish.

12. Let the fish simmer in the gravy for about 5-7 minutes or until it is fully cooked and the flavors meld together.

13. Finally, sprinkle garam masala powder and raisins over the curry.

Serving Suggestions

The most common way to serve Katla macher kalia is with a generous serving of steamed white rice. The fluffy rice pairs perfectly with the rich and spicy gravy of the fish curry. You can also enjoy this fish curry with Indian flatbreads like roti or paratha. The combination of the soft bread and the flavorful curry is delightful.

FAQ:

Q: What is Katla macher kalia?

A: Katla macher kalia is a popular Bengali fish curry made with Katla fish. It’s known for its rich and spicy gravy, typically prepared with a blend of spices and aromatic ingredients.

Q: Where can I find Katla fish?

A: Katla fish is commonly found in rivers and ponds in the Indian subcontinent. You can purchase it at fish markets or stores that specialize in seafood.

Q: Can I use other types of fish for this recipe?

A: While Katla is traditionally used, you can substitute it with other freshwater fish like Rohu or Carp. The cooking time may vary depending on the fish you choose.

Q: Is Katla macher kalia very spicy?

A: The spiciness of the dish can be adjusted to your preference. You can control the level of heat by varying the amount of red chili powder and green chilies you use.

Q: Can I make Katla macher kalia in advance?

A: Yes, you can make Katla macher kalia in advance and store it in the refrigerator. It often tastes even better the next day as the flavors meld together. Reheat it gently before serving.

Q: What are some common side dishes to serve with Katla macher kalia?

A6: Common side dishes include steamed rice, roti, paratha, luchi (Bengali fried bread), cucumber-onion salad, fried papad, and various chutneys or pickles.

Q: Is Katla macher kalia gluten-free?

A: Yes, Katla macher kalia can be made gluten-free if you use gluten-free ingredients and avoid adding wheat-based products like chapati or naan as accompaniments.

Q: What makes Bengali fish curries unique?

A: Bengali fish curries are known for their use of mustard oil, distinctive spices like panch phoron, and a balance of sweet and spicy flavors. They often incorporate yogurt or curd for a creamy texture.

Q: Can I adjust the level of spiciness in Katla macher kalia for kids or those who prefer milder flavors?

A: Absolutely! You can reduce or omit the green chilies and adjust the amount of red chili powder to make the dish milder and more kid-friendly.

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