Themarinated katla fish chunks are friedand then simmered in a thick gravy made with curd, onions, garlic and gingerand sometimes added with potatoes finished in a warm, spicy, cumin, corianderflavored sauce and this is How to make Doi Katla.
Wash the fish chunks and rub with turmeric powder and salt
Heat oil in a wok, let it come in smoky point, then add thefish and fry them in both sides, in a medium flame. It will take 4 minutes.
Pour the left over oil in a kadai and heat it.
Add cardamoms, cloves, peppercorns and cinnamon
Then add the green chilies
Now drop the onion paste. ( it is having some water, so makesure before adding next ingredients it should be dried and fried nicely,otherwise raw smell will come from the gravy.
Next add the ginger garlic paste and stir them to make dry.
Now it is almost dry
Then add the curd and stir them continuously for 2 minutes
Now add all the spices ( turmeric, cumin, coriander, sugar,red chili and salt) and stir them continuously for 2 minutes to fry themnicely.
Now they fried nicely
Add 2 cups of water to make thick gravy.
Now slowly place the fish chunks and allow them to cook for2 minutes in low-medium flame.
The gravy becomes thick now. Switch off the flame.
Transfer it to the serving plate and serve with hot rice.