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    Bengali cuisine
    Fish curry
    Katla Fish
    Intermediate
    For 4 people

    Hot and Sweet Katla Fish in a Tangy Gravy


    A signature Bengali preparation, Hot and Sweet Fish features fried fish pieces coated in a lush sweet white gravy, served over a fiery red gravy. The dual gravies provide a captivating contrast of sugar and spice, while the fried fish lends a crisp texture. Marinating the fish in turmeric and frying it to golden perfection before adding it to the gravy is key to achieving the right balance of flavours. Slow-cooking the gravy allows the whole spices to infuse their aroma deep into the curry.

    Ingredients

    • For Cashew-Charmagaz Paste:

    • Raw cashews

      15

    • Charmagaz (melon seeds)

      2 tbsp

    • Water

      3 tbsp

    • For Kashmiri Mirch Powder Paste:

    • Sunrise Kashmiri Mirch Powder

      2 tsp

    • Lukewarm water

      2 tbsp

    • For Marinating Fish:

    • Katla fish steaks

      600 g

    • Salt

      ½ tsp

    • Sunrise Haldi Powder (turmeric)

      ½ tsp

    • For Frying Fish:

    • Refined oil

      2 tbsp

    • For Gravy Base:

    • Refined oil

      2 tbsp

    • Bay leaves

      2

    • Dried red chillies

      2

    • Cinnamon stick

      1 inch piece

    • Green cardamom

      2

    • Cloves

      2

    • Onion paste (from 2 large onions)

      1 cup

    • Garlic paste

      1 tbsp

    • Tomato paste (from 1 large tomato)

      ½ cup

    • Ginger paste

      1 tbsp

    • Salt

      1 tsp

    • Sunrise Jeera Powder (cumin)

      ½ tsp

    • Curd (yoghurt)

      2 tbsp, whisked

    • Water

      1 cup

    • For Red Spicy Gravy:

    • Sunrise Haldi Powder (turmeric)

      ¼ tsp

    • Sunrise Lal Mirch Powder (red chilli powder)

      ½ tsp

    • For Sweet White Gravy:

    • Refined oil

      1 tbsp

    • Sugar

      1 tbsp

    • For Garnish:

    • Green chillies

      3, slit lengthwise

    Sunrise tip: For an extra kick of nuttiness, dry roast the cashews and charmagaz seeds lightly before grinding them into a paste. This really amps up their flavour!

     

    Steps

    Step 1: Soak Kashmiri mirch

    Time: 5 minutes

    In a small bowl, mix the Sunrise Kashmiri Mirch Powder with 2 tbsp lukewarm water until smooth. Set aside to soak.

     

    Step 2: Make cashew-charmagaz paste

    Time: 10 minutes

    Soak the cashews and charmagaz in 3 tbsp water for 10 minutes. Then grind into a smooth paste. Set aside.

     

    Step 3: Marinate the fish

    Time: 10 minutes

    Wash the fish steaks and pat them dry. Rub with ½ tsp each of salt and Sunrise Haldi Powder. Set aside to marinate for 10 minutes.

     

    Step 4: Fry the fish

    Time: 10 minutes

    Heat 2 tbsp oil in a pan. Fry the fish steaks on both sides until crisp and golden. Remove and set aside.

     

    Step 5: Prepare gravy base

    Time: 20 minutes

    To the same pan, add 2 tbsp more oil. Fry bay leaves, red chillies, cinnamon, cardamom and cloves until fragrant.

    Add onion and garlic pastes. Sauté until golden.

    Stir in tomato paste, ginger paste, and cashew-charmagaz paste. Mix well.

    Add 1 tsp salt, Sunrise Jeera Powder, and whisked curd. Cook until oil separates.

    Pour in 1 cup water. Simmer until a thick gravy forms.

     

    Step 6: Make red and white gravies

    Time: 5 minutes

    Remove half the gravy to a bowl. This is the "white gravy" base.

    To the remaining gravy in the pan, add Sunrise Haldi Powder, Sunrise Lal Mirch Powder, and the soaked Kashmiri mirch paste. Mix well. This is the "red gravy".

    Transfer the red gravy to a serving dish. Rinse the pan clean.

     

    Step 7: Finish the white gravy

    Time: 5 minutes

    Heat 1 tbsp oil in the pan. Pour in the reserved white gravy.

    Once hot, stir in 1 tbsp sugar until dissolved.

    Gently place the fried fish steaks in the sweet white gravy. Spoon gravy over the fish to coat well.

     

    Step 8: Serve

    Time: 5 minutes

    Spoon the spicy red gravy onto a serving plate.

    Carefully lift the fish steaks coated in sweet white gravy and arrange them on top of the red gravy.

    Garnish with slit green chillies. Serve hot with steamed rice.

     

    Goes Best With

    • Side Dish: Aloo Bhaja (spiced potato fry), Begun Bhaja (fried eggplant rounds)

    • Accompaniment: Steamed rice, roti