Katla Kalia Recipe!! Wedding Style Katla Kalia Recipe. Katla in rich and creamy gravy with cashews and yogurt.

September 02, 2016

Katla Kalia Recipe!! Wedding Style Katla Kalia Recipe. Katla in rich and creamy gravy with cashews and yogurt.

In a bowl take 4-5 cashews and 1tsp of poppy seeds/poshto.

Soak them in water for 15 minutes. Keep it aside and until then we can prepare other stuffs required.

I have taken 500gms of Katla fish. Clean your Katla/catla fish well and then add salt as per taste.

Also add half tbsp of turmeric powder.

Mix both salt and turmeric well in a bowl and keep it aside for another 10-15min.

After 15min in a hot pan add 2-3 tsp of mustard oil. Once hot start adding your fish from yhe sides. Keep your flame on medium heat.

Keep adding your fish one by one.

Flip on both sides once you start observing the golden color.

In a plate take out all your fishes when it's done.

Now let's start preparing for our curry/gravy. In a blender take half chopped onion.

And 1 red tomato.

Blend them to a nice and smooth gravy and keep it in a small bowl. We'll need it later.

In a same mixer add your soaked cashew and poppy/poshto seeds paste and again grind to make a smooth paste.

Again separate out in a small bowl.

So now you have to be ready with two pastes. Keep it aside as we'll need them for curry.

It's time for whole spices. Take below spices. Cinnamon, bay leaves, cloves, small and large cardamons and black pepper.

Crush all the above spices.

Make sure not to overly fine them. Keep it aside.

Take a bowl with half cup of yogurt. Beat them a bit to avoid lumps. Yogurt should not be too sour as this would spoil the dish.

Add half tbsp of coriander powder to the yogurt.

Add half tbsp of chilly powder.

Add half tbsp of cumin powder.

Add 1/4th tbsp of sugar powder to the yogurt.

Now mix all of them together.

Preparation time is over now. Let's start with the cooking. In the same pan where you had fried your fishes with left over oil add 1tsp of ghee/clarified butter to it.

Once hot add your crushed whole spices.

Add half tbsp of sugar to the oil.

And then add half tbsp of ginger garlic paste.

After 1-2 minutes add the paste of onion and tomato prepared erlier.

Let it cook.

Cover the lid for 4-6 minutes on slow flame.

After 6 minutes you'll notice that it's all cooked.

Once cooked put off your flame and start adding your yogurt and masala mix which was prepared earlier. Remember if you do this with the heat on , yogurt might start to separate which certainly is a disaster, therefore remember to put off the flame while doing this.

Mix all of them together and switch on your flame on a low heat.

Add 2 tsp of water.

It's time to add the cashew and poppy seeds paste to it.

Give a good mix.

Add half tsp of Kashmiri Chilly powder for that beautiful color.

Stir and add 1/4th tbsp of garam masala powder also known as ground whole spices.

Stir and add slit green chilies.

Cover the lid for 4-5 minutes for all the spices to come together on a low small.

After 5 minutes add warm water to it. Amount of water depends on the consistency of gravy you like. Generally, the gravy doesn't have to be too runny.