Doi Katla

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Fish (Katla) - 450 g
Yogurt - 200 g
Onion - 90 g
Ginger - 25 g
Green chili - 7 pcs
Mustard oil - 75 ml (5 tbsp)
Poppy seeds - 1.5 tbsp
Melon seeds (Charmagaz) - 1.5 tbsp
Green Cardamom - 4 pc
Cloves - 4 pc
Bayleaf - 2 pc
Cinnamon - 1 inch
Turmeric powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Black pepper powder - 1/4 tsp
Sugar - 2 tsp
Ghee - 3/4 tsp
Salt - as per taste

Doi Katla

Bengali style curd fish curry is a traditional Bengali dish.




katla fish 450g.
wash the fish in lukewarm water.
washing in lukewarm water helps to reduce the fishy smell
Sprinkle salt, little less than 1/2 tsp
Turmeric powder 1/4 tsp & coat well.
coat the other sides similarly with some more turmeric powder & salt
rest for 10 minutes.

In the mean while, prepare for next steps
Beat 200g (<1 cup) yogurt in a mixer grinder yougurt is in room temperature, hand beating will also do, run for 30 seconds
make paste of Melon seeds (Charmagaz) : 1.5 tbsp & poppy seeds : 1.5 tbsp
Before adding the poppy seeds, boil it in water on medium-flame for 6-7 mins.
use this boiled poppy seeds, discard the water
grind in high speed for 10-15 secs
add little water (30-40 ml)
mix and run the grinder again on high speed for 40-45 secs, use 75 ml water to wash the residue of the container mix the water with the paste.
take 90g onion slices
25g diced ginger and 3-4 green chillies, make a smooth paste in a mixie.



heat 75 ml (5 tbsp) Mustard oil in a non-stick pan on high flame
once oil heat up, add the fish
after 2 mins of frying, turn over the fishes
fry this side for 2 mins & again turn over & fry for 1 min in total, fry for 5 minutes
Turn off flame & take out fish, fishes are moderately fried.

This much oil is not needed for cooking reduce the oil by about 30 ml
turn on flame, keep in low
Green cardamoms : 4 pcs, cloves : 4 pcs, cinnamon : 1 inch, bay leaves : 2 pcs
add these spices to heated oil & fry for 10-12 seconds aroma will get released then
add paste made from onion, green chillies & ginger fry for minutes, do not over fry.
after 3 mins, add salt - 1 tsp, suger - 2 tsp, roasted coriander powder - 1/2 tsp
Saute for 8 - 10 secs
add the whipped yogurt, stir a bit before adding
yogurt must be brought to room temperature before whipping
keep the flame on low when yogurt to be added in pan
this reduce the chance of yogurt curdling mix the ingredients well.
add the paste made from poppy & melon seeds (charmagaz) increase flame to medium. stir for 1 minute.
when gravy comes to boil, add 3 green chilies (slit mouth) mix 1/4 tsp black pepper powder
saute for 3 mins.
when oil released from the gravy, add 100 ml (about 1/2 cup) water
when the gravy again comes to boil, add the fried fishes submerge the fish in the gravy
Reduce flame to low, cover & for 5 minutes.
After 5 minutes open cover & turn over the fishes, fish will get cooked in this dense gravy
turning over fishes, cook it better
add 3/4 tsp ghee cautiously mix the ghee
cover back & cook for 2 mins on low flame check salt, adjust if needed
after 2 mins, cooking is done turn of flame.

Salma Khatun

Salma Khatun

Jul 04, 2019

I love cooking and gardening. I am a YouTuber and runs the channel SalmaTheChef!