It is the third most popular freshwater fish in India. The "Major Indian Carp," also known as Catla or Katla, is a common species found in rivers and lakes throughout the Indian subcontinent. This freshwater fish is renowned for its exquisite flavour and several health advantages. In English, it is known as Indian Carp or Bengal Carp, in Malayalam as Karakatla or Karaka; in Telugu as Botchee and in Bengali as Catla.
It is commonly used in curries and other spicy dishes. Some people like to eat it raw with some lemon juice. It is a crucial component of traditional Indian pickles as well. The Catla tastes too strong after it weighs more than 2 pounds. The Catla fish is an important food source for humans in South Asia and is often consumed fresh, dried or salted. Some people believe it is healthier than other types of fish because it contains more proteins and fat than carbohydrates.
1. Nutritional Value Of Catla Fish
2. Health Benefits Of Catla Fish
3. Catla Fish Recipes: Katla Kalia
4. Dietitian's Recommendations
5..The Final Say
6 FAQs
The Catla is a good source of protein, omega-3 fatty acids, and vitamins B1 and B12. It contains a high amount of the amino acid taurine, which is important for heart health. According to the NIN reference range nutritional value of this fish (100gm) is given below:
Fish curry, side dishes, Catla mash, Catla omelette, and fried Catla are examples of Catla dishes. Catla is a Bengali take on Mughlai fish Kalia, the following recipe:
For marinating the fish
For Ginger Chili Paste
For the Katla Kalia Curry
Spices for Tempering the Oil
Preparation for the Katla Kalia
1. Wash the fish properly, then allow the water to drain. Next, marinate the fish fillets in oil, salt, and turmeric.
2. Make the ginger chilli paste by soaking the red chilli and Kashmiri (or byadgi) red chiles in water overnight. You can alternatively boil water and soak the peppers in it for 30 minutes for faster results.
Cooking the Curry
1. Allow the oil to smoke in the wok.
2. Lower the flame to medium after the oil starts to smoke, then fry the fish on both sides. Make sure each side becomes golden.
3. Fry the fish in batches
4. The curry should be made with new oil. You will need to add extra mustard oil if the oil is less.
5. Keep at low flame
6. As instructed, under "Spices for Tempering", in the ingredients section, add the whole spices. For all the flavours to come out, stir for a minute.
7. Add the onion paste and turn the heat to medium. Cook till the raw scent goes away, and the colour turns brown.
8. Add the chilly ginger paste, and simmer it for a few minutes.
9. Add the turmeric and cumin powder once the chilly ginger paste's raw flavour has vanished.
10. Spices should be sautéed until the raw flavour is present. Then, reduce the flame until the raw flavour has vanished.
11. Add the curd after whisking it. To prevent curdling, combine and stir continuously. It will take two to three minutes.
12 Set the flame/heat to medium. Add the chopped tomatoes. Cook until the oil starts to release. Keep stirring to avoid the spices from burning and sticking to the bottom of the wok.
13. When the spice and tomato mixture is fully cooked, the oil will start to separate from it.
14. Add hot water to this.
15. Add the salt and sugar when the oil has reached a rolling boil. Include the green peppers.
16. For five minutes, cook the Katla Kalia at a medium temperature with a cover.
17. Remove the top and examine for seasonings. Adjust if needed.
18. Turn the flame to low and add the fish fillets. Cook for 10 more minutes while covered.
19. Turn the flame off.
It is generally found from June to July as they bread, especially in this season. This affordable fish packs a nutritional punch and has a low mercury content. It improves heart health, bone, skin, and the eye.
- Dietitian Vajeda Rehman
Do not forget to put Catla in your basket. Add Catla fish to your diet for several health benefits. These fatty acids are excellent fats and will not hurt your health, so include at least two servings of Catla fish each week. The brain, lungs, heart, and circulation greatly benefit from good fatty acids.
1. Where is Katla fish found in India?
It is known as Bakura in Nepal and the neighbouring parts of India, up to Odisha. The Catla is a vast, broad-headed fish with a prominent lower jaw and an upturned mouth.
2. Does Catla taste good?
Catla fish is a staple of Bengal and Bihar. It is not as large as the Rohu but has a good flavour and is healthy. Mustard oil works well when cooking it.
3. Does Rohu has lesser bones or Catla?
Mrigal has the most pin bones overall (110), followed by Catla (108) and Rohu (104).
4. Is Catla beneficial for health?
Numerous nutrients, including zinc, potassium, iodine, vitamins, selenium, and vitamin A, are abundant. In addition, omega-3 fatty acids are thought to maintain the health of our skin and aid in preventing skin conditions like psoriasis and eczema. In addition, rheumatoid arthritis symptoms are lessened by freshwater fish called Catla.
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I found this blog to be very informative and had provided nutrition information precisely, as well as a delicious recipe to try at home. However, for this dish to be perfect fresh fish is a must, and for that I have found a website that delivers fresh fish right to my door. Do check out the website: https://yummyli.in/
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I found great information from this blog .
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I found very interesting to read all the information about catla and recipe is very easy thank you toneop
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