Recipe of Doi Katla | Easy , Tasty & Healthy


Doi Katla Recipe

Article By: Prabhati

Doi Katla is a traditional Bengali delicacy that tantalizes the senses with its rich blend of flavors and textures. This exquisite dish features tender pieces of Katla fish, renowned for its mild and sweet taste, gently cooked in a luscious sauce made from creamy yogurt (doi in Bengali), which lends it a distinct tanginess and velvety consistency. Here is an easy and tasty recipe of doi katla.


  1. Katla fish : 4-6 pieces about 500 grams
  2. Yogurt: 1 cup whisked
  3. Onion : 2 medium size finely chopped
  4. Ginger paste: 1 tablespoon
  5. Garlic paste: 1 tbsp
  6. Green chillies : 2-3 slices
  7. Turmeric powder: 1/2 tsp
  8. Red Chilli Powder : 1/2 tsp (as per taste)
  9. Cumin powder: 1 tsp
  10. Coriander powder: 1 tsp
  11. Bay leaves: 1 t
  12. Whole garam masala : (1 inch cinnamon stick, 2-3 green cardamom pods, 3-4 cloves)
  13. Mustard oil: 3-4 tbsp
  14. Salty : like taste
  15. Sugar: 1/2 teaspoon (optional)
  16. Fresh coriander leaves : For garnish


  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.


Mustard oil often lends its unique flavor to Bengali cuisine. You can use vegetable oil if you prefer. After cooking is complete, garnish well with fresh coriander leaves. Then serve with hot rice. Enjoy Dahi Katla with family and friends, it is a dish that everyone, young and old, loves its taste.

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