Katla Fish Curry Recipe – Authentic Bengali Mustard Oil Fish Recipe

Last Updated on 2 months by Neha Deshmukh

Katla Fish Curry Recipe – Authentic Bengali Mustard Oil Fish Recipe

Hey everyone! If you’re anything like me, a good fish curry is pure comfort food. Today, I’m sharing a recipe that’s been in my family for generations – a truly authentic Katla Fish Curry, made the Bengali way with fragrant mustard oil and a beautiful blend of spices. I remember the first time I attempted this; the aroma filled the entire house and instantly transported me back to my grandmother’s kitchen! It’s a little bit of effort, but trust me, the results are so worth it.

Why You’ll Love This Recipe

This Katla Fish Curry isn’t just a meal; it’s an experience. The delicate flavour of the Katla fish, combined with the pungent mustard oil and a symphony of spices, creates a dish that’s both comforting and incredibly flavourful. It’s a taste of Bengal right in your kitchen! Plus, it’s surprisingly easy to adapt to your spice preference.

Ingredients

Here’s what you’ll need to create this delicious Katla Fish Curry:

• 8 Katla fish fillets
• 1 Red onion, whole
• 2 Garlic cloves
• 1 inch Fresh ginger
• 0.25 cup Tomato Paste
• 4 Green Chili, whole
• 10 Raisins
• 0.5 cup Mustard oil
• 1.5 teaspoon Salt (plus more to taste)
• 1 teaspoon Sugar
• 0.5 inch Cinnamon bark
• 4 Green cardamoms, whole
• 1 Bay leaf, whole
• 1 teaspoon Fennel seeds
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Chili powder

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Katla Fish: This is a freshwater fish popular in India, especially in Bengal. It has a delicate, slightly sweet flavour and firm texture. If you can’t find Katla, Rohu or Bhetki are good substitutes.
• Mustard Oil: Don’t skip this! It’s essential for the authentic flavour. It has a pungent aroma that mellows out when heated. Heating it until it smokes is key.
• Regional Variations: Spice levels vary hugely in Bengali cuisine. Some families love a fiery curry, while others prefer a milder flavour. Feel free to adjust the chili powder and green chilies to your liking.
• Whole Spices: Using whole spices and letting them sizzle in the oil releases their full aroma and flavour. It’s a little extra step, but it makes a big difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, marinate the Katla fish fillets with 1 tsp salt and ½ tsp turmeric powder. Let it sit for about 10 minutes – this helps to remove any fishy smell and adds a lovely colour.
2. Now, heat the mustard oil in a wok or deep pan over medium-high heat. Heat it until it’s nicely smoky – this is important for that authentic flavour! Carefully fry the marinated fish fillets for about 2 minutes per side, until lightly golden. Remove and set aside.
3. Pour out most of the oil, leaving about 2 tablespoons in the pan. Add the cinnamon bark, cardamom pods, bay leaf, and fennel seeds. Let them sizzle for a few seconds until fragrant.
4. Add the chopped onion, ginger-garlic paste, and cook for about 2 minutes, until the onion is softened and lightly browned.
5. Stir in the turmeric powder, cumin powder, coriander powder, chili powder, remaining salt, and sugar. Cook for another minute, stirring constantly, until the spices are fragrant. This is where the magic happens!
6. Mix in the tomato paste and cook for another minute. Then, add 1.5 cups of hot water and bring to a simmer. Let it simmer for about 5 minutes, allowing the flavours to meld.
7. Add the slit green chilies and raisins. Simmer for another 3 minutes, until the raisins plump up.
8. Gently place the fried fish fillets into the gravy. Be careful not to break them! Simmer for 3 more minutes, allowing the fish to absorb the flavours of the curry.
9. Finally, taste and adjust the salt as needed. Serve warm with steamed rice.

Expert Tips

• Don’t overcrowd the pan when frying the fish. Fry in batches if necessary.
• Using hot water helps the gravy come together quickly.
• Be patient with the mustard oil – heating it properly is crucial.
• A gentle hand when adding the fish to the gravy will prevent it from breaking apart.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based “fish” fillets made from banana blossom or jackfruit. They absorb the flavours beautifully!
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Reduce or increase the chili powder and green chilies to suit your taste. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: This curry is often made during Durga Puja and other Bengali festivals. Some families add potatoes to the curry for a heartier meal. It’s also a staple at Bhojpuri feasts!

Serving Suggestions

This Katla Fish Curry is best served with:

• Steamed rice (a must!)
• A side of dal (lentils)
• A simple vegetable side dish, like aloo bhaja (fried potatoes)
• A dollop of yogurt to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

Let’s answer some common questions:

• Is Katla fish bony? Katla fish does have some fine bones, so be careful when eating it.
• What is the best way to remove the fishy smell from Katla? Marinating the fish with salt and turmeric powder helps to neutralize the smell.
• Can I use a different oil instead of mustard oil? While you can use vegetable oil, it won’t have the same authentic flavour. If you absolutely can’t find mustard oil, try using a blend of vegetable oil and a teaspoon of mustard seeds.
• What side dishes complement this curry best? Steamed rice and dal are classic pairings.
• How can I adjust the sourness/sweetness of the curry? Add a squeeze of lemon juice for sourness or a pinch more sugar for sweetness.

Enjoy this taste of Bengal! I hope you love this Katla Fish Curry as much as my family does. Let me know in the comments how it turns out for you!