Katla Kalia is a celebratory Bengali fish curry known for its layered spices and slightly sweet, luxuriant gravy. Katla pieces are lightly fried for golden edges, then slow‑simmered in a masala of browned onions, tomatoes, ginger‑garlic, and whole garam masala. The sauce gains body from slow bhunoing and optional cashew/raisin, balanced by Kashmiri chili warmth and coriander‑cumin earthiness. Finished with a touch of ghee and garam masala, it pairs beautifully with steamed rice or a light pulao.

Taste profile: medium‑spicy with gentle sweetness and ghee‑forward aroma.
Texture: fish tender and flaky; gravy thick, glossy, and clingy.
Ideal for: festive meals, weekend lunches, and rich Bengali mains.
Serving suggestion: garnish with fresh coriander and green chilies; serve hot with steamed rice or basmati pulao.

What You Get

2 pieces of katla fish in rich kalia gravy.

Key Highlights

Traditional Bengali kalia with whole and ground spices.
Balanced heat with signature mild sweetness.
Enriched with ghee; optional nuts for body.
Made fresh to order; packed hot.

Ingredients

Fish: katla pieces.
Base: browned onions, tomatoes, ginger‑garlic, green chilies.
Whole spices: bay leaf, cinnamon, cardamom, cloves, cumin seeds.
Ground spices: turmeric, Kashmiri/red chili, coriander powder, cumin powder, garam masala.
Enrichment: ghee, cashew paste/raisins (optional), pinch of sugar (optional); salt; mustard or neutral oil.