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Doi Katla/ দই কাতলা

When I say the word "Bengali," what comes to mind? Almost anyone I know immediately thinks of Macher jhol or misthi doi? Is it better to live in Rosogulla or Kolkata? Of course, I don't understand why only Kolkata, since Bengalis from other parts of India, such as Assam, have no links to West Bengal. But that's a discussion for another day. The argument is that these are some of the many idiosyncrasies associated with Bengalis for some peculiar reason.

There was a time in my life when I would eat fish on a regular basis. I will eat fish every day, just like the sun rises in the east every day! That is, in reality, how it is in the majority of Bengali households. Apart from the other less-important accompaniments, there is often a fish curry for lunch and dinner. It's a favorite in our house, something we grew up enjoying and savoring. We can't get enough of them all, whether it's the unpretentious Rohu or the delectable Pabda; whether it's the amazing Hilsa or the delectable Chingri (prawns)!


Marinate the Fish:

  1. Katla Fish- 400gm

  2. Salt to taste

  3. Turmeric Powder- 1/2tsp

  • Oil- 100ml for frying the Fish


  1. Onion- 50gm

  2. Tomato- 50gm

  3. Ginger- 10gm

  4. Curd- 100gm

  5. Cumin Powder- 1tsp

  6. Turmeric Powder- 1tsp

  7. Kashmiri Red Chilli Powder- 1tsp

  8. Mustard oil- 50ml

  9. Green Cardamom- 2no

  10. Cinnamon Stick- 1/2inch

  11. Clove- 2no

  12. Salt to taste

  13. Green Chilli- 2no


  • Coriander spicks

Method of Cooking:

  1. At first clean and wash katla fish, then marinate with salt and turmeric powder, then fry the fish in mustard oil.

  2. Take blender and make onion paste.

  3. Then make a paste of tomato and ginger.

  4. Make a mixture of curd, cumin powder, turmeric powder and kashmiri red chilli powder.

  5. Take a kadai and add mustard oil.

  6. When the oil is heated the add green cardamom, cinnamon stick, clove.

  7. Add onion paste into oil and cook till the light brown color.

  8. When the onion is cooked then add tomato ginger paste and cook for 4minutes in medium heat.

  9. Add water as per your gravy.

  10. Add sate as per your taste.

  11. Then add yogurt mixture and cook it in low heat.

  12. When the gravy is cooked then add green chilli and fried fish, cook for 4minute in low heat.

  13. Serve the fish curry with steamed rice.

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Arnab Dhar

Namaste 🙏🏻 Everyone, Welcome to Chef Arnab’s World. I am a professional Chef. I have 6years of experience in the culinary journey and still going on. I love to travel to different place’s. Here you can find my Culinary Experience, food, travel & Lifestyle.


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