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Photo of Doodh Katla (Katla fish cooked in a milk gravy) by Priyanjali Joardar at BetterButter

Doodh Katla (Katla fish cooked in a milk gravy)

Priyanjali Joardar
15 minutes
Prep Time
20 minutes
Cook Time
4 People
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ABOUT Doodh Katla (Katla fish cooked in a milk gravy) RECIPE

A traditional recipe from the famous Thakurbari(Tagore house) from north Kolkata.

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • West Bengal
  • Stir fry
  • Simmering
  • Frying
  • Sauteeing
  • Side Dishes
  • Gluten Free

Ingredients Serving: 4

  1. Katla fish 4 pieces
  2. Whole milk 1/2 cup
  3. Fresh Cream 1/4
  4. Onion juice 4 tablespoon
  5. Ginger juice 2 teaspoon
  6. Green chillies 2-3
  7. Bay leaf 2
  8. Green cardamon 2
  9. Cinnamon stick 1 inch
  10. Clove 4
  11. Ghee 1 teaspoon
  12. Mustard oil
  13. Salt to taste
  14. Sugar to balance
  15. Bengali Garam masala powder 1/4 teaspoon


  1. Marinate the fish with salt and keep aside for half an hour.
  2. Fry the fishes lightly from both side in mustard oil. Take them and keep aside.
  3. To the same oil add the green cardamon, cloves, Bay leaves, Cinnamon.
  4. Once the aroma releases add the onion, ginger juice and slited green chillies. Stir them for 2-3 minutes.
  5. Place the fishes and pour in the milk with continously stirring so that the milk doesn't split.
  6. Simmer and cook for 5-6 minutes.
  7. Add salt, sugar, cream and cook for another 2-3 minutes on a low flame.
  8. Add ghee and sprinkle garam masala. Turn off the flame and keep it covered for 15 minutes before serving with ghee rice or pulao.

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Shelly Sharma
Shelly Sharma   Jun-05-2018


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