By Shreya Sarpal
April 4, 2026
Doi katla opens with a gentle curd tang, then mustard rises with a sharp, nose-tingling warmth. The gravy feels smooth, lightly rich, and coats each tender fish piece, while a hint of sweetness softens the edges and keeps every bite balanced.
500 g katla fish pieces 1 cup whisked curd 2 tbsp mustard paste 1 tsp turmeric powder 1 tsp red chilli powder 2 tbsp mustard oil 1 tsp sugar Salt to taste
Rub the fish with salt and turmeric, then fry lightly in mustard oil until just sealed and lightly golden.
Lower the heat and add mustard paste to the same oil, cooking gently so it doesn’t turn bitter.
Add whisked curd slowly, stirring constantly to keep the gravy smooth and prevent splitting.
Mix in chilli powder, sugar, salt, and a splash of water to loosen the gravy slightly.
Slide the fish back in, simmer gently for a few minutes so it absorbs the flavours, and serve warm.