Katla Kalia Recipe

Cooking Directions

• STEP 1.Marinate the katla fish with turmeric powder, red chili powder, and salt.
• STEP 2.Heat oil in a pan and fry the fish until golden brown. Set aside.
• STEP 3.In the same pan, add sliced onions and cook until golden brown.
• STEP 4.Add ginger-garlic paste, green chilies, and spices. Cook until fragrant.
• STEP 5.Add tomato puree and cook until the oil separates from the gravy.
• STEP 6.Add water and bring the gravy to a boil.
• STEP 7.Add the fried fish to the gravy and simmer for 5-7 minutes, or until the fish is cooked through.
• STEP 8.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to marinate the fish for at least 30 minutes to allow the flavors to penetrate.
• You can adjust the spice level by adding more or less chili powder and green chilies.
• If you prefer a thicker gravy, you can add a paste of cashew nuts or poppy seeds.

Storage and Serving

• Leftover katla kalia can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry in a pan over low heat, adding a little water if needed.
• Serve the reheated katla kalia with fresh coriander leaves and steamed rice or roti.