Katla Kalia-Bengali Fish Curry Recipe

Cooking Directions

• STEP 1.Clean and marinate the fish with turmeric powder, salt, and lemon juice.
• STEP 2.Heat oil in a pan and fry the fish until golden brown. Set aside.
• STEP 3.In the same pan, add onions, ginger, and garlic. Saute until golden brown.
• STEP 4.Add tomatoes, turmeric powder, red chili powder, cumin powder, and coriander powder. Cook until the tomatoes are soft.
• STEP 5.Add water and bring the gravy to a boil. Simmer for a few minutes.
• STEP 6.Gently add the fried fish to the gravy and cook for another 5-7 minutes.
• STEP 7.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 enhance the flavors.
• Frying the fish before adding it to the gravy adds a crispy texture to the dish.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• For a richer gravy, you can add a tablespoon of yogurt or coconut milk.

Storage and Serving

• Katla Kalia is best enjoyed fresh and hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry gently on the stovetop or in the microwave before serving.