Doi Katla - Heritage of Bengali Food

Doi katla is a famous dish of Indian cuisine especially in Bengal. The dish reflects the amalgamation of indigenous Bengali flavours with influence from Mughlai cuisine. Katla fish is a popular freshwater fish in Bengal, has been staple ingredient in Bengali households for centuries. The use of yogurt (দই) in Bengali cuisine has historical significant as well. The combination of katla fish and yogurt in Doi katla can be traced back to the culinaru innovations that took place during the Mughal era in India.

Ingredients :

500g Katla fish slices

1 cup plain yogurt (দই)

1 large onion, finely chopped

2 tomatoes, chopped

2-3 green chilies, slit

1 tablespoon ginger-garlic paste

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon garam masala powder

Salt to taste

2 tablespoons mustard oil

Fresh coriander leaves for garnishing

Instructions :

1.Marinate the katla fish slices with turmeric powder and salt. Keep aside for 15-20 minutes.

2.Heat mustard oil in a pan and shallow fry the fish slices until golden brown on both sides. Remove and keep aside.

3.In the same pan, add more oil if needed. Add chopped onions and sauté until golden brown.

4.Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

5.Add chopped tomatoes and cook until they turn mushy.

6.Reduce the heat and add turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well and cook for 2-3 minutes.

7.Beat the yogurt well and add it to the pan. Stir continuously to avoid curdling.

8.Add green chilies and salt to taste. Cook for another 5 minutes.

9.Add the fried fish slices to the yogurt mixture. Cover and cook on low heat for 10-15 minutes, or until the fish is cooked through and the gravy thickens.

10.Sprinkle garam masala powder and garnish with fresh coriander leaves.

Enjoy your delicious Doi Katla.