Katla Macher Kalia is a rich and flavorful Bengali fish curry that holds a special place in traditional Bengali cuisine. This dish is prepared with large-sized Katla fish (Katla mach), which is a popular freshwater fish in Bengal, Assam, and Odisha. The fish is cooked in a thick, aromatic tomato based gravy along with some raisins to add a subtle sweetness. It is an indulgent delicacy that we serve during special occasions and festivals.
What is Katla Mach
Katla Mach (Catla Fish) is a freshwater fish. You can commonly find in rivers and lakes across the Indian subcontinent, especially in Bengal, Assam, and Odisha. It is a member of the carp family and is scientifically known as Catla catla.
In English, Katla fish is referred to as Catla or Indian Major Carp. It is widely consumed for its rich taste, firm texture, and high protein content, making it a staple in Bengali cuisine.
Why You’ll Love Katla Macher Kalia
Authentic Bengali flavors - It's not spicy but very aromatic with a mix of whole spices and ground spices.
Perfect for special occasions and family gatherings
Rich, spicy, and absolutely delicious
Pairs well with steamed rice
In Bengali cuisine, Kalia is a variety of rich and flavorful curry that we prepare with fish, meat, or even vegetables. The gravy in Kalia will be thick, gently spicy made with onions, tomatoes, yogurt, and aromatic Bengali spices like cumin, coriander, garam masala, and sometimes a hint of sugar for balance.
Like most rich curries we prepare kalia in mustard oil, which gives it a distinct, bold flavor.
We often associate Kalia with celebratory meals and special occasions due to its indulgent nature. When made with fish, such as in Katla Macher Kalia, it is a prized dish in Bengali households and a staple in traditional feasts.
Ingredients you need
Katla mach - Out here in US, I can't find fresh katla mach, but occasionally I do find the frozen ones in Indian/Bangladeshi stores. And while I was hesitated several years back to try, turns out it's actually packaged quite nicely and tastes good.
Tomato Paste - You can use fresh tomato purée too, but I liked using tomato paste from a can as the flavor is very intense, and also it adds a gorgeous red color.
Ginger Garlic paste - I prefer to use freshly grated ginger garlic paste.
Whole Spices used - Bay leaves, cinnamon stick, green cardamoms, few fennel seeds. Remember that we add these whole spices just for aroma, so a tiny portion will be enough.
Ground Spices - Cumin powder, coriander powder, Fennel powder and Chili powder is used while preparing the gravy.
Green Chili - A lot of Bengali dishes includes green chili as it not only adds a subtle flavor but also mild heat. Add a few green chilies, slit in half, at the end of preparing the katla macher kalia.
Raisins - A few raisins are added at the end that will add a subtle sweet bites in between. It will add a good balance with all the warm spices and fresh green chili that goes in the dish.
Steps to prepare Katla Macher Kalia
1- Marinate the fish steak with salt and turmeric and leave it aside for 10 to 15 minutes.
2- In a wok, heat mustard oil and when the oil heats up, and you start seeing gentle smoke, carefully slide the fish steak to the oil. Fry for a couple of minutes on each side. Then take it off the pan.
3- To prepare the curry, you will need 2 tablespoon oil. If you have more oil in the wok after frying the fish steaks, just take out the rest of the oil. I try to reuse the oil in the next two days to prepare any seafood dish.
4- To the hot oil, add the whole spices and let it sizzle for a few seconds.
5- Scatter the onions and add the ginger garlic paste.
6- Along with that also add all the ground spices. Stir and cook the onion along with the spices until you see oil releasing from the side.
7- Next add the tomato paste, little sugar and stir it around to mix everything.
8- Pour hot water and stir it around to make the gravy. Let it simmer for 5 minutes in low heat. Check for salt and add more if needed.
9- Add few slit green chili and raisins.
10- Slide in the fried fish fillets and let it simmer for 5 minutes.
Enjoy Katla Macher Kalia warm with steamed white rice or Bengali fried rice
Here are few more Bengali fish curries you can try!
Doi Maach (Fish in Yogurt Gravy)
FAQs
Yes! Though Katla has a higher fat content and a richer taste, Rohu (Rui) is a great alternative and can be used in the same recipe.
It has a balanced heat level. The spiciness can be adjusted by modifying the amount of red chili powder and green chilies.
Steamed basmati rice is the best pairing, but it also goes well with Bengali-style pulao or luchi (deep-fried flatbread).
Marinate the fish with turmeric and salt for 15–20 minutes, then shallow-fry in mustard oil until golden brown. This enhances the flavor and keeps the fish firm while cooking in the curry.
Katla Macher Kalia
Ingredients
- 8 Katla fish fillets
- 1 Red onion
- 2 Garlic cloves
- 1 inch Fresh ginger
- ¼ Cup Tomato Paste
- 4 Green Chili
- 10 Raisins
- ½ cup Mustard oil
- 1.5 teaspoon Salt
- 1 teaspoon Sugar
Whole Spices
- ½ inch Cinnamon bark
- 4 Green cardamoms
- 1 Bay leaf
- 1 teaspoon Fennel seeds
Ground Spices
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Chili powder
Instructions
- Sprinkle 1 teaspoon salt and ½ teaspoon turmeric powder on the fish fillets, massage it all around and let it marinate for 10 minutes.
- Finely chop or thinly slice the onion. Grate the ginger and garlic. Slit the green chili.
- In a heavy bottom wok, pour the oil and heat it to the point where you see gentle smoke. Carefully slide the marinated fish and let it fry for 2 minutes on each side. Then take it off and keep it on a plate.
- If there is a lot of oil, remove some to a bowl and use it in the next few days while preparing some seafood dishes.
- To the hot oil, add the whole spices and let it sizzle for a few seconds.
- Scatter the sliced/chopped onion, along with a few grated ginger and garlic. Cook the onion for 2 minutes.
- Add the ground spices along with salt and sugar. Cook it down for 3 minutes or so, or until the raw aroma of the spices is gone, and you see the oil releasing from the side of the pan.
- Add tomato paste, mix it around to incorporate everything. Then add hot water enough to prepare the gravy. Roughly 1 and ½ cup.
- Bring it to boil and add the slit green chili along with raisins. Stir and let it simmer for 3 minutes.
- Gently place the fried fish fillets and let it simmer again for 3 minutes. Taste for salt and add more if needed.
- Serve the Katla Macher Kalia with steamed white rice.
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