Doi Katla Recipe – A Bengali Delight Recipe

Doi Katla Recipe
BY Satyajit Paul May 9, 2025

Doi Katla is a cherished Bengali dish that combines the richness of yogurt with the delicate flavours of Katla fish. Often enjoyed with lunch or dinner , this dish is a staple in many Bong households. The slow-cooked fish in a spiced yogurt gravy offers a comforting and flavourful experience.

Ingredients

  • Katla fish – 500 grams (cut into medium-sized pieces)
  • Mustard oil – 3 tablespoons
  • Salt – to taste
  • Turmeric powder – 1 teaspoon
  • Kashmiri red chili powder – 1 teaspoon
  • Cumin powder – ½ teaspoon
  • Cumin seeds – ½ teaspoon
  • Whole garam masala:
    • Cinnamon stick – 1 inch
    • Green cardamoms – 2-3
    • Cloves – 2-3
  • Bay leaves – 1
  • Onion paste – 1 medium onion
  • Tomato paste (blend of 1 tomato, 1-inch ginger, and 2 green chilies) – 2 tablespoons
  • Yogurt – ½ cup (at room temperature)
  • Sugar – 1 tablespoon
  • Roasted cumin powder – ½ teaspoon
  • Water – 1 cup

Preparation & Cooking Instructions

1. Marinate the Fish

  • Wash the Katla fish pieces thoroughly.
  • Marinate with salt and turmeric powder.
  • Let it sit for 10 minutes.

2. Fry the Fish

  • Heat mustard oil in a wok.
  • Add a pinch of salt to prevent splattering.
  • Fry the marinated fish pieces until golden brown, about 2-3 minutes on each side.
  • Remove and set aside.

3. Prepare the Gravy

  • In the same oil, add whole garam masala (cinnamon, cardamoms, cloves) and bay leaf.
  • Add sliced onions and fry on low flame until golden brown.
  • Add the tomato-ginger-green chili paste.
  • Cook on low flame until oil separates from the masala.
  • Add yogurt, stirring continuously to prevent curdling.
  • Cook for 2-3 minutes on low flame.

4. Combine Fish with Gravy

  • Add the fried fish pieces to the gravy.
  • Smear the fish well with the gravy.
  • Cover and cook on low flame for 2-3 minutes.

5. Final Touch

  • Sprinkle roasted cumin powder over the dish.
  • Cover and let it rest off the flame for 10 minutes.

Health Benefits & Nutritional Information

Doi Katla is not only flavourful but also offers several health benefits:

  • Rich in Protein: Katla fish is an excellent source of lean protein, essential for muscle repair and growth.
  • High in Omega-3 Fatty Acids: These healthy fats support heart health and cognitive function.
  • Probiotic Benefits: The yogurt used in the dish provides probiotics that aid in digestion and boost immunity.
  • Vitamins & Minerals: The spices and herbs contribute essential vitamins and minerals, including Vitamin A, Vitamin C, calcium, and iron.

Approximate Nutritional Values per Serving:

  • Calories: Approximately 215 kcal
  • Protein: 9.4g
  • Fat: 11.4g
  • Carbohydrates: 18.5g
  • Fiber: 1g
  • Cholesterol: 20mg

Serving Suggestions

  • Best Served With: Steamed brown rice for a wholesome meal.
  • Occasions: Ideal for Sunday lunches or festive occasions.
  • Pairing: Complement with a side of sautéed vegetables or a light salad.

Who Should Avoid & When

Pregnancy Caution: Pregnant women should ensure the fish is thoroughly cooked to avoid any risk of foodborne illnesses.

Avoid During Illness: Individuals with active infections or fever should avoid consuming fish.

Allergy Alert: Those allergic to fish or dairy should refrain from this dish.

Frequently Asked Questions (FAQs)

Q1: Can I use other fish instead of Katla?

  • Yes, you can substitute Katla with other firm fish like Rohu or Bhetki.

Q2: How can I prevent the yogurt from curdling?

  • Ensure the yogurt is at room temperature and add it to the pan on low flame, stirring continuously.

Q3: Can I make this dish in advance?

  • Yes, Doi Katla can be prepared a day ahead. Store it in the refrigerator and reheat before serving.

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