- large pieces of Katla (Bengali cut) 4 nos
- onions 2 nos
- tomato puree 1/2 cups
- garlic cloves, minced 6-7 nos
- green chillies 4-5 nos
- garlic paste 1/2 tsp
- ginger paste 1 tsp
- cumin powder (jeera) 1 tsp
- coriander powder (dhaniya) 1 tsp
- turmeric powder (haldi) 1/2 tsp
- red chilli powder 1/2 tsp
- Kashmiri chilli powder 1/2 tsp
- garam masala powder 1 tsp
- whole cumin (gota jeera / sabut jeera) 1/2 tsp
- bay leaves (tej patta)bay leaves (tej patta) 2 nos
- mustard oil 3-4 tbsp
- salt (or according to taste) 1 tbsp
- Rub the fish with little turmeric powder and salt and shallow fry until it turns light golden brown in colour. Remove from the oil and keep aside.
- 02Cut the onion and green chillies roughly and make a fine paste of them together.
- 03Heat oil and add bay leaves with whole cumin and stir.
- 04Now, add minced garlic and sautè until fragrance starts coming out of it.
- 05Add onion-chilli paste and ginger garlic paste and sautè until it turns translucent.
- 06Add turmeric powder, cumin powder, coriander powder, green chilli powder, Kashmiri chilli powder and salt and mix properly. Sprinkle a little water and stir for 1 minute.
- 07Now add the tomato puree and mix well with rest of the spices.
- 08Add 1 and 1/2 cup of warm water, cover the lid and bring it to boil.
- 09Slowly pour the Katla fish pieces into the mixture and check the salt. You can add more salt if you find it less.
- 10Cover the lid of the pan, lower the flame and let the fish get cooked for atleast 10 minutes.
- 11After 10 minutes, open the lid and check if the fish is properly cooked. Also, check the consistency of the gravy. If you find it too thick, you can add some more warm water and bring to boil.
- 12Please remember that this recipe demands thick gravy and thus it’s not advisable to add too much water.
- 13Your Katla Macher Kalia is ready to be served now.
