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Doi Katla | Dahi Katla

By Mita Mondal
Doi Katla is a traditional Bengali dish featuring Katla fish cooked in a creamy gravy made from cury, cashews, poppy seeds, and spices.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Marination 10 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 5
Calories 306 kcal

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.

Video

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Notes

Marinate the fish pieces nicely and evenly with oil, salt, and little bit of turmeric powder to enhance the flavor of the fish and the overall dish.
While frying and cooking, do not overdo as that will impact the tenderness and fresh taste of the fish pieces adversely.
I prepare the paste with care to ensure it is smooth. It is better to soak the poppy seeds and cashew nuts in water for some time. This will ensure the right creamy texture of the paste to make the perfect base for making Doi Katla.  
Adjust, balance, and sauté the spices according to your taste preference. However, do not add anything in excess as that will affect the eventual taste of the dish.
While adding the curd to the dish, make sure you reduce the heat to low. This will prevent the curd from curdling and affecting the rich, creamy texture of the dish.

Nutrition Info (Estimation Only)

Nutrition Facts
Doi Katla | Dahi Katla
Amount per Serving
Calories
 
306
Calories from Fat 198
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
11
g
Cholesterol
 
66
mg
22
%
Sodium
 
761
mg
33
%
Potassium
 
456
mg
13
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
21
g
42
%
Vitamin A
 
212
IU
4
%
Vitamin C
 
3
mg
4
%
Calcium
 
137
mg
14
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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