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Katla Macher Kalia

Prep Time: 20 mins I Cooking Time: 30-35 mins I Serving: 3-4



Ingredients :-


For Marinating :-


500 gms / ½ kg Catla fish (pref large cut, thoroughly washed and patted dry)

½ tbsp salt

1 ½ tsp turmeric powder

1tbsp mustard oil

1 ½ tsp red chilli powder


For frying :-


  • 100 ml mustard oil

  • 1 large onion, thinly sliced

  • Marinated fish


For the Gravy :-


Leftover oil in kadai

3 whole red dried chillies

2 bay leaves

3-4 green cardamom

3-4 cloves

½ inch cinnamon

2 medium sized onions, roughly chopped/sliced

2 small piece of ginger about ½ inch, peeled

2 medium sized tomato, finely chopped

½ tbsp red chilli powder

2 tsp turmeric powder

½ tbsp jeera/cumin powder

½ tbsp coriander/dhania powder

Salt to taste

1 tsp sugar

2 ½ cup / 600 ml of hot water

2 green chillies, slit lengthwise

2 tbsp fresh coriander, chopped


Process :-



In a bowl take the fish and add all the ingredients mentioned in the marinated section, rub the ingredients and coat the fish pieces evenly, cover it and set aside to marinate for 1 hour.


To the blender add onions and ginger and grind it to a paste.


Heat oil in a kadai/heavy bottomed pan on a medium flame, add the sliced onion and fry until golden brown. Once turned brown strain and set aside for later use.


In the same oil, fry the marinated fish in small batches on medium flame. Keep changing the sides until the outer layer of fish turns to light golden brown in color. Similarly, fry the remaining fish.


Once done, set aside the fish and lower the flame

In the same oil add red chillies, bay leaves, cloves, cardamom and cinnamon and fry on a low flame


Once they start spluttering turn the flame to medium high add the onion and ginger paste and fry until it turns to light brown in color


Now add all the powdered spices (turmeric, red chilli, jeera(cumin),dhania(coriander) and stir well. Sprinkle 2-3 tbsp of water to avoid burning


Next, add chopped tomatoes and cook until softened. You may add 1-2 tbsp of water if required for softening the tomatoes.


Next add salt and sugar and mix well. Keep stirring until oil separates from the masala.


To the pan add the fried onions and green chillies. Stir and mix well.


Next add hot water and bring it to a boil. Once it starts boiling, add the fried fish, cover it with a lid and let it simmer for 15-20 min on low flame until the gravy thickens to a sauce-like consistency. Do not stir while simmering or else the fish pieces will break.


Once thicken, turn off the flame, garnish with coriander.


Time to Taste:)


Serve with steamed rice and tomato chutney .



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