Recipe of Doi Katla | Easy , Tasty & Healthy

Method

1. To marinate the fish, wash and dry the Katla fish pieces well. Rub the fish pieces with little salt and turmeric powder. Let them sit for about 10-15 minutes.
2. Heat 2 tbsp of mustard oil in a pan on medium heat and fry the fish pieces on both sides until light brown.
3. To prepare the gravy, in the same pan add the remaining mustard oil, bay leaves and whole garam masala (cinnamon, cardamom, cloves). Fry for a few seconds until fragrant.
   Add chopped onion and fry until golden brown.
4. Add ginger paste, garlic paste, and green chilies. Fry for a minute until the raw smell goes away. Reduce heat and add turmeric powder, red chili powder, cumin powder and coriander powder. Mix well and cook for one minute with spices.
5. Switch off the heat briefly and add the curd to the pan. Stir quickly to combine the curd with the spices to thicken the curd. Turn the heat back down to low-medium and slowly cook the curd-spice mixture until the oil starts to separate from the sides of the pan. This may take about 5-7 minutes.
6. When the gravy is cooked well and the oil separates, add the fried fish pieces to the pan. Gently coat the fish with the gravy. Add salt to taste and a pinch of sugar (if using). Stir gently to combine.
7. Cover the pan and let it simmer on low for another 5-7 minutes or until the fish is fully cooked and the flavors have combined. Check the seasoning and adjust the salt and spice levels according to your taste. Adjust by adding little water if the gravy is too thick.