Search
    Main Dish
    Bengali cuisine
    Katla Fish
    Intermediate
    For 4 people

    Aitijyobahi Katla'R Rezala: Tender Bengali Fish Curry in Creamy-Tangy Yoghurt Gravy


    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.

    Ingredients

    • Katla fish (cut into 2 cm slices)

      250 g

    • Sunrise Haldi Powder

      1 tsp

    • Salt

      To taste, divided

    • Refined oil

      120 mL

    • Cinnamon (whole)

      1 stick

    • Javitri (whole)

      1/2 tsp

    • Green cardamom (whole)

      2 pods

    • Cloves (whole)

      3

    • Sugar

      1/4 tsp

    • Onion (finely chopped)

      1 medium

    • Onion paste

      4 tbsp

    • Garlic paste

      1 tbsp

    • Ginger paste

      1 tbsp

    • Sunrise Lal Mirch Powder

      1 tsp

    • Green chillies (slit lengthwise)

      3

    • Water

      200 mL

    • Curd (whisked till smooth)

      80 g

    • Cashews (whole)

      10

    • Raisins

      1 tbsp

    • Sunrise Shahi Garam Masala

      1 tsp

    • Ghee

      2 tbsp

    Sunrise tip: Fry the fish slices till they're 80% done before adding them to the gravy. This keeps them firm and intact.

     

    Steps

    Step 1: Marinate the fish

    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.

     

    Step 2: Fry the fish

    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.

     

    Step 3: Temper the spices

    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.

     

    Step 4: Sauté the onions

    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.

     

    Step 5: Prepare the gravy

    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.

     

    Step 6: Add the fried fish

    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.

     

    Step 7: Finishing touches

    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.

     

    Goes Best With

    • Side Dish: Steamed rice