Simple Way to Make Perfect Doi-Katla Kalia (Carp Fish in Yoghurt Curry

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We hope you got insight from reading it, now lets go back to doi-katla kalia (carp fish in yoghurt curry recipe. You can have doi-katla kalia (carp fish in yoghurt curry using 26 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Doi-Katla Kalia (Carp Fish in Yoghurt Curry:

1. Provide 500 gms of Katla Fish (Big Slices/Pieces).
2. Provide 4 tbsp of Cooking Oil (Any).
3. Use 1 Cup of Mustard Oil (To fry the Fish).
4. Use To Taste of Salt.
5. Take 1/2 tsp of Sugar.
6. Prepare 1/2 Cup of Plain Yoghurt (well beaten with the sugar).
7. Use 1 Cup of Onions Slices.
8. You need 2-3 of dry red chillies.
9. Provide 1 tsp of cumin seeds.
10. Use 4-5 of cloves.
11. Provide Few of black peppercorns.
12. Prepare 1-2 of bay leaves.
13. Use 1 of cinnamon stick.
14. Prepare 1-2 of green cardamoms.
15. Take 1 of black cardimom.
16. Provide 1 tsp of Kashmiri Red Chilli Powder.
17. Take 1 tsp of Red Chilli Powder.
18. Prepare 1/2 tsp of Turmeric Powder.
19. Take 1 tbsp of Ginger Paste.
20. Prepare 1/2 tsp of Garlic Paste.
21. Provide 3-4 of Red Chilli Paste.
22. Provide 1.5 tsp of Ghee.
23. Take 1-1.5 Cups of Hot Water (For Gravy).
24. Get 1 of Small Tomatoes (Chopped/Optional).
25. You need 1 tsp of Garam Masala Powder (Homemade).
26. Prepare 2 of Potatoes (Optional): Ideally, its added though in the same .

Instructions to make Doi-Katla Kalia (Carp Fish in Yoghurt Curry:

1. Clean the fish pieces & marinate with some salt & turmeric powder & set aside for at least 30-40 mins time (more is better always), Make a smooth paste out of the wet Masalas- aforementioned.
2. Heat a frying pan & fry the fish pieces in batches depending on its sizes to crispy dark brown Color over the medium-high flame .
3. In another Frying Pan : Add in the oil & goes in the tempering spices & when it released the aroma add in the onion slices & some salt & saut until golden brown.
4. Now, add in the wet masala paste & keep stirring continuously to avoid burning- Need to saut until its raw smell goes off & release a nice aroma from the same.
5. Once well sautd, put off the flame to add in the whisked yoghurt with the sugar & add into the gravy while stirring continuously to avoid curdling of it & then putron the flame again to complete the cooking.
6. Add in some hot water for the desired GRAVY...once comes to the boiling point- add in the fried fish & immerse it well- put the flame to the low & cover the lid & allow it to cook for another 10-12 mins time, lastly- put garam masala powder & ghee, give it a final mix- put off the flame & allow it to rest it in its standby position for 10 mins time before serving hot.
7. Serve it Hot with Hot Plain Rice ....ENJOY !!! .

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