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Doi Katla Recipe | How To Make Doi Maach Bengal-style Easily

Doi Katla is a traditional Bengali Fish recipe that is relished by almost all the Bengalis out there. The name ‘Doi Katla’ translates to curd and katla fish. Or, we can also say that it is a fish curry prepared with curd and some other condiments.

The dish is served mostly in Biye Baris (marriage functions) or any other occasion. However, Bengalis do not wait for any special event; we simply make it whenever we feel like eating it.

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The recipe has a blend of various aromatic spices and sour curd. All of these come together to form this divinely tasty dish. The fish in the gravy soaks up all the flavors and when consumed, there is an explosion of flavors. The kick sets in from the tangy spiciness. All the palates are well balanced and nothing is overpowering.

It is unique and a must-try if you are into fish and Bengali food. Of course, you will get it in any Bengali restaurant, but making it at home gives a different kind of joy together with the freshness. Get your hands on the ingredients and start with the cooking.

Let us go through the list of ingredients and the procedure for making Dahi Katla at home.

রেসিপিটি বাংলায় পড়তে ক্লিক করুন ▷

Doi Katla Maach Recipe (Bengali Style)

Madhushree Dutta
Recipe for cooking tasty Doi Katla Mach at home. Simple ingredients and instructions to make delicious and tasty Bengali Style Dahi Fish at home.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course, Side Dish
Cuisine Bengali, Indian
Servings 4 servings

Equipment

  • 1 Kadhai
  • 1 Induction Cooktop
  • 1 Mixer Grinder

Ingredients
  

  • 4-5 pcs Katla fish medium to large
  • 1-1½ tbsp Mustard Oil
  • ½-1 tsp Turmeric powder
  • ½ tsp Red chili powder for color
  • 1½ pinch Cumin seeds
  • 1 pinch Black cumin seeds
  • 2 Cardamom
  • 1 Bay Leaf
  • 2 Clove
  • Cinnamon stick a small piece/an inch
  • 1 cup Curd
  • 2-3 Green Chili paste
  • 1 tsp Ginger paste
  • 1 Onion paste large
  • 1 tsp Garlic paste
  • 2 tbsp Pumpkin seed-Cashew-Raisin paste
  • Salt to tatse
  • ¼ tsp Sugar
  • 1 tsp Garam masala Powder optional

Instructions
 

Fry the fish pieces

  • First, marinate the pieces of fish with salt and turmeric and keep it for about 15 minutes.
  • Then heat some mustard oil in a kadhai/pan.
  • After the oil is heated, fry both sides of the fish pieces well until golden brown. take them out of the oil and keep them aside.

Prepare the gravy

  • Now, add whole cumin, black cumin seeds, bay leaf, and whole garam masala in the same oil. If needed top the leftover oil with some more.
  • Stir them well till you get the fragrance from the aromatics. Then add the onion paste and fry it well.
  • After the onion paste turns translucent and brownish, add in the ginger-garlic paste.
  • Now add in the coriander powder, cumin powder, salt, sugar, turmeric powder, and red chili powder.
  • Mix and stir all the masalas continuously until oil is released from it.
  • Give a splash of water and continue stirring. his is done to cook the masala well.
  • Now, when it reaches a certain consistancy, add in the cashew nut-pumpkin seed-raisin paste along with the curd.
  • Combine every ingredient nicely so that all comes together and stir them fro arond 5-7 minutes.
  • Add hot water according to the consistency you want. Combine them well again and let them simmer for some time.

Add the fish pieces

  • When the gravy thickens, put in the fish pieces gently and cover them well with the gravy.
  • If you want, you can sprinkle some garam masala powder to enhance the taste. This is absolutely optional.
  • Give it a taste and garnish with chopped coriander leaves. Finally, stir it once again before taking it out of the flame.
  • Transfer it to a bowl and serve it hot.
Keyword Bengali Recipe, Fish Recipes, Non Veg Recipes

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Bingo! The scrummy Doi Katla is ready to be relished. Pair it with steamed rice, Jhur Jhure Aloo Bhaja, and a wedge of Gandharaj Lebu. Enjoy it on a summer afternoon or any other time with friends and family. Serve it hot to have the advantage of all the delicate flavors of the recipe.

You can make it throughout the year; every ingredient for this is available all the time. Set the plate and clean it up in no time.

Bon Appétit!

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