Doi Katla Recipe

Doi Katla Recipe

From: India

By: Himanshu Jana

Doi katla is a traditional Indian curry dish made with tender pieces of fish cooked in a spicy and creamy yogurt-based sauce. Originating from the state of West Bengal in eastern India, it is a popular choice for both everyday meals and special occasions. It's the perfect balance of spicy and tangy flavors.

Himanshu says this recipe can be a bit difficult to make, but don't let that deter you from trying this dish because he walks you through this recipe step-by-step! If you want less spice, add less chili pepper, but make sure you use the precise amount of yogurt to ensure the best flavor. While this dish is usually made with katla fish, a freshwater fish native to the region, you can also use other types of fish such as tilapia or catfish.

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  • Prep Time

    Less than 30 min

  • Cook Time

    Less than 30 min

  • Serves

    4

  • Meal Type

    Main Dish

  • Dietary Stuff

    Contains Fish

  • Difficulty

    Advanced - Get Ready for a Culinary Adventure!

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How to Prepare Doi Katla

Ingredients:

4-5 pcs (about 1 lb) Katla fish
Oil
1/2 cup oil
½ tsp Cumin seeds
2 pieces Bay leaves
2 medium-sized Onion Paste
½ tsp Ginger Paste
½ tsp Garlic Paste
2 medium sized Tomato Paste
1 tbsp Cashew Paste
7 oz Yogurt
¼ tsp Cumin Powder
¼ tsp Coriander Powder
½ tsp Turmeric Powder
½ tsp Red Chilli Powder
½ tsp Kashmiri Red Chili Powder
2 Green Chilies
1 tsp Garam Masala
Coriander Leaves for garnish
Salt according to taste

Instructions:

Thoroughly cover the pieces of fish with salt and turmeric on both sides.

Heat oil in a pan for deep frying. Fry fish pieces on medium-high heat until their color changes to reddish yellow, flipping once.

Once fried on both sides, take pieces out of oil and set aside to drain.

In the same boiling oil, add the cumin seeds and bay leaves. Cook for a few minutes on medium heat.

Add garlic and ginger paste to the pan. Cook until raw smell disappears completely.

Add thick onion paste and fry until brownish color.

Add tomato paste, cooking for a time.

Finally, add cashew paste and cook til the entire paste of onion, tomato, and cashew thickens completely.

Add fresh yogurt to this paste and cook on medium flame.

Once a thick paste is prepared, turn down flame.

Add rest of ingredients one by one: salt, turmeric, coriander powder, cumin powder, red chili powder, and Kashmiri red chili powder. Don’t be worried about adding too much chili powder as it gives the dish a good color.

Add green chili last and cook all spices.

Once thoroughly cooked and smelling delicious, add a cup of boiling water to the pan.

Stir entire mixture and add the fried fish.

Soak the fish in the curry. Add garam masala to it.

Cover the pan with a lid and let it cook on low flame for some time.

Uncover the pan. Garnish the dish with chopped coriander leaves.

Now you have a mouth-watering Doi Katla dish ready to be served!

How to Serve Doi Katla

Doi Katla is usually served with naan or rice.

Tips for Making this Doi Katla Recipe

Though the dish has a tangy flavour, one should be cautious with the quantity of yogurt. Adding excessive yogurt can ruin the overall taste!

This is not a spicy dish despite all the chiles- you can always add more to make it spicier.

Which Fish is Best to Use in This Fish Curry?

The best fish to use in Doi Katla ultimately depends on your personal preference and what is available in your area.

However, there are many options to chose from if you do not have access to Filipino katla. A few of these options include tilapia, catfish, cod, or salmon.

Can We Replace Clarified Butter or Ghee With Salted Butter?

You can replace clarified butter or ghee with salted butter in changua.

Just be aware that the salt content in the butter may affect the overall flavor of the dish, so you may need to adjust the amount of salt used in the recipe. It is also possible that the butter may have a lower smoke point than ghee, so you may need to be careful not to burn it while cooking.

How Much Should You Fry the Fishes in Changua?

You should fry the fishes based on the size and thickness of the pieces.

To test if the fish is cooked, you can gently press on the thickest part of the fish with a fork or a knife. If it flakes easily and looks opaque, it is done.

Be careful not to overcook the fish, as it can become dry and tough. It is also a good idea to keep an eye on the temperature of the oil to make sure it doesn't get too hot, as this can cause the fish to burn or become overly crispy.

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