Bengal Special Katla Fish Curry Recipe

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Katla fish curry

Katla fish curry is made from Katla fish also known as the major South Asian Carp and spices. This is a traditional spicy fish curry famous in Bengali and Odia cuisine. The Katla fish is widely found in the lakes and rivers of North India and Assam. In the Bengali language, fish curry is called Macher Jhol. The Katla fish curry recipe was developed under the Nawab of Bengal and is one of the pillars of the Mughlai Cuisine.

Coriander seeds
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Katla fish curry is very nutritious and healthy. The Katla fish is enriched with proteins and vitamins and also low in calorie.

Per serving consists of 346.50 kcal

  • Carbohydrates 29.07g
  • Protein 38g
  • Fat 9.22g
  • Fibre 6g
Prepare time: 20 min
Cook: 25 min
Ready in: 40 min

Ingredients

red chilli powder
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For Marination

  • 500gm Katla fish (wash & cleaned)
  •  1/2 tsp turmeric powder
  • 1 tbsp ginger garlic paste
  • ½ tsp red chilli powder
  • ½ tsp salt

For Curry

  • ¼ cup mustard oil
  • 2 tomatoes, chopped
  • 5tbsp mustard seeds
  • 1tsp cumin seeds
  • 1/2tsp coriander seeds
  • 8 to 10 black peppercorns
  • 2 fresh green chillies
  • 18to12 garlic cloves
  • ½ tsp turmeric powder
  • 1tbsp Kashmiri red chilli powder
  • Salt to taste
  • ¼ cup coriander leaves

Method

Katla Fish
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  1. Take a bowl, add Katla fish, ginger garlic paste, turmeric powder, red chilli powder and salt, mix it well and keep the paste aside for 15 minutes.
  2. In a grinder, add mustard seeds, cumin seeds, coriander seeds, black peppercorns, green chillies, garlic cloves, turmeric powder and little water and blend it to a smooth paste. Transfer it to a bowl.
  3. In the same grinder, add chopped tomatoes and blend them to get a puree.
  4. In a pan, heat mustard oil and turn it into low flame when the oil turns hot.
  5. Add fish and fry in medium flame until it turns golden and crispy. Transfer it to an absorbent tissue.
  6. Take a heavy pan and add cumin seeds, green chillies and sauté.
  7. Now add prepared paste, Kashmiri red chilli, stir and cook for 4-5 minutes.
  8. Add tomato puree, little water, stir well, cover it and cook for 10 minutes on low flame.
  9. Stir occasionally in between.
  10. Remove the lid; if the colour of the gravy is changed, it means it is now well cooked.
  11. Take two cups of water, add salt and mix well and let it boil once.
  12. Stir lightly and add fried fish, stir and cook for 8-10 minutes on low flame.

Turn off the flame, add fresh coriander leaves and cover the lid and let it sit for 5 minutes.