Bengali cuisine
Katla Fish
Traditional Fish Curry
Intermediate
For 2 people

Shahi Katlar Kalia: Creamy Regal Fish Curry


Shahi Katlar Kalia is a Bengali Cuisine dish fit for royalty - golden fried katla fish swimming in a creamy, spice-laden, slow-simmered spiced gravy. The caramelised onions add a hint of sweetness, balanced by the warm garam masala. Patiently cooking the gravy until the oil separates is the secret to a rich, unctuous kalia. Serve this lavish fish curry with steamed rice to let the delicate flavours shine.

Ingredients

  • Sunrise Shahi Garam Masala

    2 tsp
  • Katla Fish

    4 pieces
  • Ginger-Garlic Paste

    2 tsp
  • Sunrise Coriander Powder

    2 tsp
  • Whole Garam Masala

    for tempering
  • Sunrise Turmeric Powder

    2 tsp
  • Tomato Puree

    40 ml
  • Sunrise Mustard Oil

    for frying, 30 ml for cooking
  • Bay Leaves

    2 pieces
  • Onion (finely chopped)

    1 large
  • Onion

    golden fried, to garnish
  • Sunrise Red Chilli Powder

    1 tsp
  • Poppy Seed Paste

    2 tsp
  • White Paste

    2 tsp, walnut & cashew
  • Raisins

    20 g
  • Water

    as required
  • Ghee

    10 ml
  • Salt

    to taste

Sunrise tip: For a thicker gravy, add a tablespoon of chickpea flour (besan) along with the yoghurt. This will help stabilise the yoghurt and prevent splitting.

 

Steps

Step 1: Marinate the fish

Time: 10 minutes

Rub the katla fish steaks with Sunrise Turmeric Powder and salt to taste.

Set aside for 5 minutes to allow the fish to absorb the seasoning.

 

Step 2: Fry the fish

Time: 15 minutes

Heat Sunrise Mustard oil in a kadai or wok until it starts to smoke lightly.

Carefully slide in the marinated fish steaks and fry them in batches over medium heat until they turn golden brown.

Drain the fried fish on a plate lined with kitchen paper. Set aside.

 

Step 3: Build the gravy base

Time: 10 minutes

Take another pan, heat more Sunrise Mustard oil in it. Add bay leaves, whole garam masala, finely chopped onions, ginger-garlic paste, tomato puree, poppy seed paste, white paste and cook for 2-3 minutes until all the flavours meld together.

 

Step 4: Add spices

Time: 5 minutes

To the prepared gravy base in the kadai, add Sunrise Coriander Powder, Sunrise Red Chilli Powder, water, and salt.

Cook the spicy gravy base for 2-3 minutes, stirring constantly.

 

Step 5: Finish the dish

Time: 5 minutes

Gently slide in the fried katla fish steaks, making sure they are well-coated with the gravy.

Simmer for another 5 minutes. Turn off the heat and sprinkle raisins on top, some ghee and Sunrise Shahi Garam Masala.

 

Step 6: Garnish and serve

Time: 2 minutes

Transfer the Shahi Katlar Kalia to a serving bowl. Garnish with the caramelised onions.

Serve hot with steamed rice. Savour the melt-in-the-mouth fish in the silky, fragrant gravy - a true celebration of Bengali flavours!

 

Goes Best With

Rice: Hot steamed rice, Bengali mishti pulao

Bread: Luchi (Bengali fried bread), naan