As a Bengali mother and homemaker, I love cooking Katla Kaliya for my family—it’s a special fish curry from our rich Bengali tradition, made with juicy Katla fish pieces cooked in a spicy, tangy gravy with onions, ginger, and yogurt. This dish, called “kalia” in Bengali, is perfect for celebrations or a hearty lunch with steaming hot rice. It’s a recipe passed down from my ma, and I’m excited to share it with you in my simple kitchen style, full of love and flavor!
Ingredients (Serves 4)For the Katla Kaliya:
- 4–6 pieces of Katla fish (about 500g, preferably from a 2–3 kg fish)
- 1 tsp turmeric powder
- 1 tsp salt (for marinating)
- ½ cup mustard oil (or any cooking oil)
- 2 medium onions, finely sliced
- 1 medium onion, made into paste
- 1 tbsp ginger paste
- 2–3 green chilies, slit
- 1 tsp red chili powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- ½ cup plain yogurt, whisked
- 1 tsp Bengali garam masala (cloves, cardamom, cinnamon ground together)
- 1 bay leaf
- 1 cup warm water
- Salt to taste
- 1 tsp sugar (optional, for balance)
For Garnish:
- Fresh coriander leaves, chopped (a handful)
Equipment Needed
- Large mixing bowl
- Kadai or deep frying pan
- Spatula
- Blender (for onion paste)
- Plate
- Spoon
Step-by-Step InstructionsStep 1: Marinate the FishFirst, I wash the Katla fish pieces nicely under running water to remove any smell. In a big bowl, I add the fish, 1 tsp turmeric powder, and 1 tsp salt. I rub it well with my hands on both sides and let it sit for 15–20 minutes. This makes the fish tasty and helps it stay firm when frying.My Tip: Use fresh Katla from the market—ask for big, thick pieces (gada or peti) for the best flavor!Step 2: Fry the FishI heat ½ cup mustard oil in my kadai on medium flame until it’s nice and hot. I carefully put the marinated fish pieces in and fry them for 2–3 minutes on each side until they turn golden. Don’t cook too long, just enough to get a light crust. Then, I take them out and keep them on a plate. I leave some oil in the kadai for the gravy—mustard oil gives that real Bengali taste!My Tip: Be careful with the hot oil, and fry in batches if needed so the fish doesn’t stick.Step 3: Cook the BaseIn the same kadai with the leftover oil, I add 1 bay leaf for tempering. Then, I toss in the sliced onions and fry them on low flame until they turn soft and golden, about 5–7 minutes. Next, I add 1 tbsp ginger paste and the onion paste, stirring well. I cook this masala until the raw smell goes away, maybe 3–4 minutes. This is the heart of my kaliya!My Tip: Stir often so the masala doesn’t burn—patience makes it tastier.Step 4: Add Spices and YogurtNow, I add 1 tsp red chili powder, ½ tsp cumin powder, and ½ tsp coriander powder to the kadai. I mix everything and cook for a minute. Then, I lower the flame and slowly pour in the whisked yogurt, stirring all the time so it doesn’t curdle. I keep cooking until the oil starts separating from the masala—about 5 minutes. This step gives the gravy that rich, creamy look.My Tip: Add a splash of water if it gets too dry while cooking the yogurt.Step 5: Simmer with FishI put the fried fish pieces back into the kadai, gently coating them with the masala. I add 1 cup warm water, salt to taste, and 1 tsp sugar (if I want a little sweetness to balance the spices). I let it simmer on low flame for 10–12 minutes, covered with a lid, so the fish soaks up all the flavors. At the end, I sprinkle 1 tsp Bengali garam masala and mix lightly.My Tip: Don’t stir too hard after adding the fish, or it might break.Step 6: Rest and ServeI turn off the stove and cover the kadai with a tight lid. I let the kaliya rest for 15–20 minutes—this makes the taste even better! Before serving, I garnish with chopped coriander leaves. I serve it hot with plain rice or jeera pulao, and my family loves it with a side of dal.My Tip: Pair it with a glass of cha for a perfect meal—pure Bengali joy!
Nutritional Information (Per Serving, Approx.)
- Calories: 350–400 kcal (varies by oil and fish size)
- Protein: 20g (from Katla fish)
- Fat: 25g (from mustard oil and fish)
- Carbohydrates: 10g (from onions and yogurt)
- Sodium: 600–800mg (from salt and natural content)
- Fiber: 2g
Note: These are estimates and depend on ingredients. Katla Kaliya is rich in protein from the fish, with healthy fats from mustard oil. Carbs are low, mainly from onions, and fiber comes from spices. Sodium can be high due to salt and oil; use less salt or lighter oil for a healthier version. Serve with rice to balance the meal.
Tips from My Kitchen
- Fresh Fish: Always use fresh Katla—ask the fishwala for a good-sized one. The bigger, the better for kaliya!
- Mustard Oil Magic: Don’t skip mustard oil; it’s the soul of this dish. If you don’t have it, use any oil, but the taste will be different.
- Yogurt Trick: Whisk the yogurt well and add it slowly to avoid lumps—my ma taught me this!
- Make Ahead: You can cook it a few hours before and reheat gently; the flavors get deeper.
- Vegetarian Twist: Skip the fish and add paneer or potatoes for a veggie kaliya—my kids love this version too.
Why You’ll Love This Recipe? well cooking Katla Kaliya fills my home with the warm aroma of spices and love. It’s a dish that brings my family together, with its spicy gravy and tender fish making every bite special. This recipe is simple yet full of tradition, perfect for a weekday lunch or a festive occasion. So, put on your apron, gather your ingredients, and let’s cook some “khub bhalo” kaliya together—your family will thank you!
