Katla Kalia Recipe

Katla Kalia is a traditional Bengali fish curry made with katla fish, a popular freshwater fish in India. The curry is rich and flavorful, with a thick and spicy gravy. The fish is...more

3.9
26 Rating -
Rate
1hr 15minstotal
25minsPrep
35minsCook
1hr 15m.total
25m.Prep
35m.Cook
Katla Kalia
plan
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ingredients serve

Ingredients for Katla Kalia Recipe

  • 250 gram Katla Fish
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 1 tablespoon Oil
  • 1 Onions, Sliced
  • 1/2 tablespoon Ginger Garlic Paste
  • 1 Green Chilies, Slit
  • 1/2 teaspoon Cumin Powder
  • 1/2 teaspoon Coriander Powder
  • 1/4 teaspoon Garam Masala
  • 1/4 teaspoon Turmeric Powder
  • 1/4 cup Tomato Puree
  • 1/2 cup Water
  • as required Fresh Coriander Leaves, For Garnish

Directions: 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.
Nutrition
value
112
calories per serving
3 g Fat5 g Protein15 g Carbs16 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    5g
  • Carbs
    15g
  • Fiber
    16g

MacroNutrients

  • Carbs
    15g
  • Protein
    5g
  • Fiber
    16g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    252mg
  • Iron
    7mg
  • Vitamin A
    1985mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    99mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    64mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    162mg
  • Manganese
    12mg
  • Phosphorus
    100mg
  • Selenium
    8mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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