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Katla Macher kalia

Katla Macher Kalia

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Curries and Stew
Cuisine Bengali
Servings 4 people
Calories 420 kcal

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.

Nutrition

Calories: 420kcalCarbohydrates: 17gProtein: 35gFat: 30gCholesterol: 90mgFiber: 4gSugar: 8g
Keyword bengali dish, bengali fish curry, Indian fish curry, katla macher kalia, macher kalia, seafood