Katla Fish Rezala is a signature Bengali fish curry that stars golden-fried katla fish slices simmered in a rich, creamy-tangy yoghurt gravy. Aromatic whole spices and a velvety onion-ginger-garlic paste lend depth, while cashews and raisins add pops of crunch and sweetness. A dash of spicy garam masala and pure ghee round off this flavourful, comforting curry. Pair steaming hot Katla Rezala with plain rice for a soulful Bengali meal.
Sunrise tip: Fry the fish slices till they're 80% done before adding them to the gravy. This keeps them firm and intact.
Time: 5 minutes
Place the katla fish slices in a bowl. Add Sunrise Haldi Powder and 1/2 tsp salt.
Mix well with your hands, ensuring the fish is evenly coated on all sides. Set aside.
Time: 15 minutes
Heat the refined oil in a heavy-bottomed pan over medium heat.
Gently lower the marinated fish slices into the hot oil, one at a time.
Fry for 2-3 minutes on each side until golden-brown and partially cooked. Remove and set aside.
Time: 5 minutes
To the same pan with the remaining hot oil, add cinnamon, javitri, green cardamom, cloves, and sugar.
Sauté for 1-2 minutes until the spices are fragrant.
Time: 10 minutes
Add the chopped onions to the pan and sauté until soft and lightly browned.
Stir in the onion paste, garlic paste, ginger paste, 1/2 tsp salt, and Sunrise Lal Mirch Powder. Mix well.
Sauté the masala for 4-5 minutes on low heat until the raw smell disappears.
Time: 10 minutes
Add the slit green chillies and another pinch of salt. Mix well.
Pour in the water and stir to combine. Cover and let the gravy come to a boil.
Once boiling, remove the lid. Reduce the heat to low and simmer for 2 minutes.
Gently stir in the whisked curd until fully incorporated.
Add the whole cashews and raisins. Mix well and let simmer for 1-2 minutes more.
Time: 8 minutes
Gently slide in the fried katla fish slices. Spoon the gravy over the fish to coat it.
Cover and let the fish simmer in the gravy for 3-4 minutes on low heat. Turn the slices once midway.
The fish will absorb the flavours and cook through completely. Take care not to stir too much or the fish may break.
Time: 2 minutes
Sprinkle the Sunrise Shahi Garam Masala over the Katla Rezala. Drizzle the ghee.
Give everything a gentle stir. Take the pan off the heat.
Let the flavours meld for 5 minutes before serving piping hot.
Side Dish: Steamed rice