Doi Posto Katla fuses two iconic Bengali flavours - tart curd and zesty mustard-poppy paste - into one sumptuous fish curry. Marinated catfish steaks are fried golden, then simmered in a velvety curd-based sauce spiked with mustard, posto, and aromatic spices. The result: crispy fish bathed in a creamy, tangy gravy that's simply irresistible with steamed rice.
Sunrise tip: For an even richer curry, marinate the fish for 30 minutes. You can also add Sunrise Lal Mirch Powder to the marinade for spice or Sunrise Kashmiri Mirch Powder for a more vibrant red colour. The longer it absorbs the spices, the better it gets!
Time: 10 minutes
In a bowl, mix 1/2 tsp Sunrise Haldi Powder and 1/2 tsp salt. Rub this all over the katla pieces till well coated. Set aside for 5-10 minutes.
Time: 5 minutes
In a small bowl, mix 1 tsp Sunrise Shorshe Posto Powder with 1 tbsp warm water. Stir well and let it soak for 5-10 minutes. This helps the mustard and poppy flavours bloom.
Time: 10 mins
Heat 2 tbsp oil in a heavy pan. Gently slide in the marinated fish, skin side down. Fry on medium heat for 2-3 minutes till the skin crisps up and turns golden. Flip and fry the other side for 2 minutes more, till the fish is cooked through. Remove to a plate.
Time: 1 minutes
To the same pan, add 1 tbsp more oil. Once hot, add bay leaves, dried red chilli and 1 tsp Sunrise Kala Jeera. Let them sizzle for a few seconds to release their aroma.
Time: 6 minutes
Now add the sliced onions and sauté for 2-3 minutes until soft and translucent. Tip in the chopped tomatoes. Cook for another 2-3 minutes until the tomatoes turn mushy.
Time: 3 minutes
Push the onion-tomato mix to the sides of the pan. In the centre, add 1 tbsp ginger-garlic paste. Sauté for 30 seconds till the raw smell goes.
Mix in the soaked Shorshe Posto Powder, 1 tsp Sunrise Haldi Powder, 1/2 tsp Sunrise Kashmiri Mirch Powder, 1/2 tsp Sunrise Kali Mirch Powder, salt to taste, and 1 tsp sugar.
Stir well and fry the spices for 2 minutes on low heat.
Time: 5 minutes
Lower the heat and pour in the beaten curd. Immediately start stirring to prevent the curd from splitting.
Cook the curd-spice mix for 3-4 minutes, stirring often, until oil separates on the sides.
Time: 10 minutes
Add 1/2 cup water to the pan and mix well. Let the curry come to a gentle boil.
Carefully slide in the fried fish pieces. Spoon the curry over the fish to coat it well.
Scatter 1 tbsp chopped coriander leaves on top.
Cover and simmer on low heat for 5 minutes, for the fish to absorb the flavours.
Turn off the heat and let the curry rest for 2 minutes.
Transfer to a serving bowl. Garnish with remaining coriander leaves, slit green chillies, and lemon wedges.
Serve Doi Posto Katla piping hot with steamed rice on the side. Enjoy!
Side Dish: Steamed rice, roti, or naan
Accompaniment: Sliced onions and cucumber salad