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.
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.
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.
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.
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.
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.
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.
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!
Rice: Hot steamed rice, Bengali mishti pulao
Bread: Luchi (Bengali fried bread), naan