Doi Katla is a delightful Bengali dish that brings together the richness of Katla fish with a blend of aromatic spices, curd and creamy textures.
This recipe combines marinated fish with a luscious cashew and poppy seed gravy, resulting in a dish fit for both everyday meals and special gatherings.
Follow the simple instruction of my recipe to cook this delightful dish at home for everyday meal or for lunch or dinner for special events.
Key Takeaways:
- A rich Bengali dish cooked with Katla fish, curd, aromatic spices, and creamy textures for everyday or special meals.
- Step-by-step process—from fish marination to creating a creamy gravy—ensures a flavorful outcome.
- Master fish marination, create a smooth paste, fry carefully, balance spices, add curd, and personalize final touches.
- Doi Katla is enjoyed with steamed rice or pulao.
- A few common Doi Katla alternatives include Doi Maach, which is made with other fish varieties such as Rohu. You can also try Shorshe Maach, Pabda Macher Jhol, or Bhapa Maach as these are all close alternatives to Doi Katla.
The Ingredients:
- Katla fish: 5 pieces (cut & cleaned)
- Poppy seeds: 2 tbsp
- Cashew nuts: 12 pieces
- Refine oil: ½ tbsp
- Turmeric powder: ½ tbsp
- Cumin powder: 1 tbsp
- Coriander powder: 1 tbsp
- Mustard oil: 4 tbsp
- Dry red chilis: 3 pieces
- Bay leaf: 1 piece
- Cloves: 4 pieces
- Cardamom: 4 pieces
- Cinamon sticks: 2 pieces
- Onion: 2 pieces
- Green chilis: 8 pieces
- Ginger-garlic paste: 2 tbsp
- Curd: 4 tbsp
- Coriander leaves: a few strands
- Sugar: ½ tbsp
- Salt to taste
How to Cook Doi Katla (Step by Step Images)?
Marinate the Katla Fish:
1. Marinate the Katla fish with ½ tbsp of salt, ½ tbsp of turmeric powder, and ½ tbsp of refined oil, ensuring that all the pieces are evenly coated. Allow it to marinate for 10 minutes.
(Pro tip: Adding oil during the fish marination will prevent splattering during frying.)
Prepare a Paste:
2. Add 2 tbsp of poppy seeds, 12 pieces of cashew nuts, and a little water to prepare a smooth and creamy paste.
Start the Cooking:
3. Heat 3 tbsp of mustard oil in a wok. When the oil is hot, carefully add the fish pieces. Flip the fishes and fry both sides lightly, then remove the fish when they are done.
(Pro tip: Be very cautious when adding the fish to the hot oil.)
4. In the same wok, add 1 tbsp of mustard oil. Add 3 dry red chilis, 1 bay leaf, 4 cloves, 4 cardamom pods, and 2 cinnamon sticks. Sauté them until they emit a pleasant aroma. Add onion paste and stir-fry until the raw smell evaporates.
5. Add 2 tbsp ginger-garlic and 4 green chilis paste and stir it. Once the raw smell from the ginger-garlic paste dissipates, add the cashew and poppy seed paste.
6. Stir everything nicely, and add a little water washed from the mixer grinder. Now mix everything thoroughly.
(Pro tip: The Doi Katla recipe doesn’t require turmeric, so it remains white in color.)
7. Add 1 tbsp of coriander powder, 1 tbsp of cumin powder, and ½ tbsp of salt. Mix everything thoroughly. When the spices release oil, it indicates they are well blended.
8. Reduce the heat and add 4 tbsp of beaten curd. Mix thoroughly.
Prepare the Gravy:
9. Add the required amount of water to achieve your preferred gravy consistency. Now, add all the fried fish pieces. Cover and let it cook for 10 minutes.
(Pro tip: Adjust the water quantity to your desired consistency.)
10. Uncover; the Doi Katla is almost ready. Add ½ tbsp sugar into the gravy. Add 4 green chilis and freshly chopped coriander leaves. Turn off the flame.
(Pro tip: Sugar is optional. Coriander leaves are optional.)
11. Your Doi Katla is now ready and transfer it to a bowl.
12. Serve it with steamed rice, Bengali ghee rice or vegetable pulao.
Recipe Card

Doi Katla | Dahi Katla
Ingredients
- 5 pieces Katla fish (cut & cleaned)
- 2 tbsp Poppy seed
- 12 pieces Cashew nuts
- ½ tbsp Refine oil
- ½ tbsp Turmeric powder
- 1 tbsp Cumin powder
- 1 tbsp Coriander powder
- 3 pieces Dry red chili
- 1 piece Bay leaf
- 4 pieces Cloves
- 4 pieces Cardamom
- 2 pieces Cinamon stick
- 2 pieces Onion
- 8 pieces Green chili
- 2 tbsp Ginger garlic paste
- 4 tbsp Curd
- 1 tbsp Coriander leaves
- ½ tbsp Sugar
- 4 tbsp Mustard oil
- Salt to taste
Instructions
- Marinate the Katla fish with ½ tbsp of salt, ½ tbsp of turmeric powder, and ½ tbsp of refined oil, ensuring that all the pieces are evenly coated. Allow it to marinate for 10 minutes.(Pro tip: Adding oil during the fish marination will prevent splattering during frying.)
- Add 2 tbsp of poppy seeds, 12 pieces of cashew nuts, and a little water to prepare a smooth and creamy paste.
- Heat 3 tbsp of mustard oil in a wok. When the oil is hot, carefully add the fish pieces. Flip the fishes and fry both sides lightly, then remove the fish when they are done.(Pro tip: Be very cautious when adding the fish to the hot oil.)
- In the same wok, add 1 tbsp of mustard oil. Add 3 dry red chilis, 1 bay leaf, 4 cloves, 4 cardamom pods, and 2 cinnamon sticks. Sauté them until they emit a pleasant aroma. Add onion paste and stir-fry until the raw smell evaporates.
- Add 2 tbsp ginger-garlic and 4 green chilis paste and stir it. Once the raw smell from the ginger-garlic paste dissipates, add the cashew and poppy seed paste.
- Stir everything nicely, and add a little water washed from the mixer grinder. Now mix everything thoroughly.(Pro tip: The Doi Katla recipe doesn’t require turmeric, so it remains white in color.)
- Add 1 tbsp of coriander powder, 1 tbsp of cumin powder, and ½ tbsp of salt. Mix everything thoroughly. When the spices release oil, it indicates they are well blended.
- Reduce the heat and add 4 tbsp of beaten curd. Mix thoroughly.
- Add the required amount of water to achieve your preferred gravy consistency. Now, add all the fried fish pieces. Cover and let it cook for 10 minutes.(Pro tip: Adjust the water quantity to your desired consistency.)
- Uncover; the Doi Katla is almost ready. Add ½ tbsp sugar into the gravy. Add 4 green chilis and freshly chopped coriander leaves. Turn off the flame.(Pro tip: Sugar is optional. Coriander leaves are optional.)
- Your Doi Katla is now ready and transfer it to a bowl.
- Serve it with steamed rice, Bengali ghee rice or vegetable pulao.