Bengalis are born foodies. We have a strange kind of taste buds that obey no boundaries. Probably this is why our platter is overflowing with multiple culinary practices. But no matter what, taste prevails. Katla Qalia is certainly one of its kind when we talk about fish recipe. History says that the origin of this cooking method was observed in Persia. With the Mughals, it travelled miles to reach the Indian kitchen. As a part of Mughal expansion, migration, and cultural exchange, it soon became a part of Bengali cuisine. Ingredients like mustard oil, Bengali garam masala became an integral part of this fish recipe. And that made it ours. Marriage ceremonies, family get-togethers, and even feasts are quite incomplete without this very potent fish recipe.
Let’s see how you too can prepare this in your kitchen.
Ingredients:
Katla fish – 500 grams (medium piece)
Onion (thinly sliced) – 1 No. (big size)
Onion (paste) – 1 No. (big size)
Ginger-garlic-green chili paste – 3 Teaspoons (1 Teaspoon for marination and rest for gravy)
Tomato – 3 Nos. (medium size and pasted)
Curd – 100 grams (beaten)
Turmeric powder – 2 Teaspoons (1 Teaspoon for marination and rest for gravy)
Kashmiri red chili powder – 2 Teaspoons
Coriander powder – 1 Teaspoon
Cumin powder – 1 Teaspoon
Garam masala powder- 1 Teaspoon
Bay leaf – 1 No.
Whole garam masala –1 piece of Cinnamon stick, 2 Nos. Green cardamoms, I No. Mace, and 3 Nos. Cloves.
Mustard oil – 150 grams
Ghee – 1 Teaspoon
Sugar – 1 Teaspoon
Salt – To taste
Procedure:
Marination:
Take the clean fish and sprinkle a teaspoon of turmeric powder, salt, and a teaspoon of mustard oil.
Now add a teaspoon of ginger-garlic-green chili paste.
Gently rub it and keep it aside for 15 minutes.
Gravy:
Heat the oil and fry the fish pieces. Fry it until they turn nicely golden in color. Do not over-fry it.
Keep them aside.
In the same oil, add a bay leaf along with the whole garam masala.
Let the fragrance come out.
Now add the sliced onion.
Fry it until it turns brown.
Then add sugar to caramelize the gravy.
Give it a good mix.
Now add the onion paste.
Stir well until the oil separates.
Now add ginger-garlic-green chili paste.
Give it a good mix.
Add the dry powdered masala when the raw smell of the wet masala fades.
Add salt at this stage.
Mix well and stir-fry until the oil separates.
Now add the tomato paste.
Again, stir-fry it until the oil separates.
Simmer the flame and then add the curd. This way, you may stop the curd from curdling.
Mix it well with the masala and then put the flame on high.
Stir-fry it until the oil separates.
Add hot water.
Mix it well.
Put the stove on medium flame.
Let it boil thoroughly and then add the fried fish pieces.
Let the fish pieces absorb the gravy well enough to hold their aroma and taste.
Add ghee and garam masala powder at the very end.
Give it a quick mix.
Serve hot with steamed rice.
Conclusion:
Katla Qalia is a never-failing fish recipe that can lighten up any dining experience, be it a feast or a regular weekend lunch. Prepare this in your kitchen, and do let me know how you loved this fish recipe. I am waiting to hear your experience.
Enjoy!
Read other Recipes here.