Name: Katla kalia-Bengali fish curry recipe by Huda Mulla at BetterButter
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: Fish 4 pieces (any i used surmai); For fish marination-; Salt to taste; 2 tsp red chilli powder; 1 tsp turmeric powder; 5-6 curry leaves; For curry-; Oil as requeired; 3 small onion; 2 tsp ginger garlic paste; 1 bay leaf; 3 cardomon; 3 cloves; 2 tsp cumin seeds; 1/4 tsp turmeric powder; 2 tsp red chilli powder; 2 tsp Kashmiri red chilli powder; 2 tsp fish masala powder; Salt to taste; 2 tsp yogurt; 3 cranberry/kokum; Chopped coriander leaves

ABOUT Katla kalia-Bengali fish curry RECIPE

Its a famous bengali fish curry cooked in onion and spices.

Ingredients Serving: 4

Fish 4 pieces (any i used surmai)
For fish marination-
Salt to taste
2 tsp red chilli powder
1 tsp turmeric powder
5-6 curry leaves
For curry-
Oil as requeired
3 small onion
2 tsp ginger garlic paste
1 bay leaf
3 cardomon
3 cloves
2 tsp cumin seeds
1/4 tsp turmeric powder
2 tsp red chilli powder
2 tsp Kashmiri red chilli powder
2 tsp fish masala powder
Salt to taste
2 tsp yogurt
3 cranberry/kokum
Chopped coriander leaves

Instructions

Marinate the fish and keep aside.
Heat oil and shallow fry the fish pieces.
Remove in plate and keep aside.
In same oil chop 2 onions.
On low flame add bay leaf cardomon cumin seeds and cloves saute.
Let it cook.
Mean while make paste of one onion and ginger garlic paste.
Then in cooked onion add all powder spices and saute.
Add water and let it cook.
In a bowl smooth the yogurt.
Once you see oil separating and smell is aromatic add yogurt and let it cook on low for 5-10 min.
Add in kokum or cranberry.
Once you see oil separating add the fish pieces.
Spread the gravy and let it simmer for about 2-3 min.
Remove and garnish with coriander leaves.
And serve.

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