How to make Doi Katla/Katla fish curry with curd
Nothing more to tell about this recipe; because this is such a popular dish in Bengal that, everywhere it makes its own position, let it be from daily home cooking to small or big festivals. The marinated Katla fish chunks are fried and then simmered in a thick gravy made with curd, onions, garlic, and ginger and sometimes added with potatoes finished in a warm, spicy, cumin, coriander flavored sauce this is How to make Doi Katla. You can also see alu motor suti diye Katla macher jhol.
Equipment used
- Wok
- grinder
- Kadai
- Spatula
- Mixing plate
Ingredients
Katla fish chunks-2
Mustard oil-2 tbsp
Curd-1/2 cup
Onion-2 (paste)
Ginger-1/2 inch (paste)
Garlic-10 cloves (paste)
Green chili-3
Sugar-1/2 tbsp
Red chili powder-1/2 tbsp
Cumin powder-1/2 tbsp
Coriander powder-1 tbsp
Garam masala-1/2 tbsp
Turmeric powder-1tbsp
Cardamom-2
Cinnamon stick-1/2 inch
Cloves-5
White and black peppercorns-10
Salt to taste
Coriander leaves to garnish
How to make Doi Katla
Wash the fish chunks and rub with turmeric powder and salt
Heat oil in a wok, let it come to the smoky point, then add the fish and fry them on both sides, in a medium flame. It will take 4 minutes.
Pour the leftover oil into a kadhai and heat it.
Add cardamoms, cloves, peppercorns, and cinnamon
Then add the green chilies
Now drop the onion paste. ( it is having some water, so make sure before adding the next ingredients it should be dried and fried nicely, otherwise raw smell will come from the gravy.
Next, add the ginger-garlic paste and stir them to make it dry.
Now it is almost dry
Then add the curd and stir them continuously for 2 minutes
Now add all the spices ( turmeric, cumin, coriander, sugar, red chili and salt) and stir them continuously for 2 minutes to fry them nicely.
Now they fried nicely
Add 2 cups of water to make a thick gravy.
Now slowly place the fish chunks and allow them to cook for 2 minutes in low-medium flame.
The gravy becomes thick now. Switch off the flame.
Transfer it to the serving plate and serve with hot rice.
How to make Doi Katla
Equipment
- grinder
- Spatula
- wok
- Kadai
- mixing plate
Ingredients
- 2 katla fish chunks
- 1/2 cup curd
- 2 tbsp mustard oil
- 2 onion
- 1/2 inch ginger
- 10 cloves garlic
- 3 green chili
- 1/2 tbsp sugar
- 1/2 tbsp red chili powder
- 1/2 tbsp cumin powder
- 1 tbsp Coriander Powder
- 1 tbsp turmeric powder
- 1/2 tbsp garam masala
- 2 Cardamom
- 1/2 inch cinamom stick
- 5 Cloves
- 10 Peppercorn
- salt
- coriander leaves
Instructions
- Wash the fish chunks and rub with turmeric powder and salt
- Heat oil in a wok, let it come in smoky point, then add thefish and fry them in both sides, in a medium flame. It will take 4 minutes.
- Pour the left over oil in a kadai and heat it.
- Add cardamoms, cloves, peppercorns and cinnamon
- Then add the green chilies
- Now drop the onion paste. ( it is having some water, so makesure before adding next ingredients it should be dried and fried nicely,otherwise raw smell will come from the gravy.
- Next add the ginger garlic paste and stir them to make dry.
- Now it is almost dry
- Then add the curd and stir them continuously for 2 minutes
- Now add all the spices ( turmeric, cumin, coriander, sugar,red chili and salt) and stir them continuously for 2 minutes to fry themnicely.
- Now they fried nicely
- Add 2 cups of water to make thick gravy.
- Now slowly place the fish chunks and allow them to cook for2 minutes in low-medium flame.
- The gravy becomes thick now. Switch off the flame.
- Transfer it to the serving plate and serve with hot rice.