Katla Korma – 30-Minute Recipe
A fragrant and spicy fish curry that blends the earthy warmth of garam masala with the bright heat of Kashmiri chilli. The creamy cashew‑yogurt base balances the bold spices, making this Katla Korma a comforting yet vibrant dinner option.
Recipe by Arpita | Creative Artist· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- fish pieces
- salt
- turmeric powder
- mustard oil
- bay leaf
- whole garam masala
- ginger garlic paste
- red chilli
- Kashmiri chilli
- cumin
- coriander powder
- water
- fried onion
- cashew
- raisins
- yogurt
- hot water
- a pinch pinch of sugar
- garam masala powder
- ghee
Instructions
- 1Rub salt and turmeric powder all over the fish pieces and fry them in mustard oil until lightly browned.
- 2In the same oil, add bay leaf and whole garam masala and sauté for about 30 seconds to release their aroma.
- 3In a bowl, combine ginger‑garlic paste, turmeric, red chilli, Kashmiri chilli, cumin, coriander powder and water; add this mixture to the pan and cook for 2–3 minutes, stirring occasionally.
- 4Make a smooth paste by blending fried onion, cashew, raisins and yogurt; add the paste to the pan and cook for 5 minutes, allowing the flavors to meld.
- 5Add hot water, salt and a pinch of sugar; bring the mixture to a gentle boil.
- 6Return the fried fish to the pan and cook for an additional 2–3 minutes, ensuring the fish is cooked through.
- 7Finish by stirring in garam masala powder and ghee; serve the Katla Korma hot.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Season and brown fish first
Rub the fish pieces with salt and turmeric powder and fry in mustard oil until lightly browned before making the sauce.
Blend sauce ingredients
Blend fried onion, cashew, raisins and yogurt into a smooth paste, then add it to the pan and cook.
Add hot water after sauce forms
After cooking the paste, add hot water, salt and a pinch of sugar and bring the mixture to a gentle boil before returning the fish.
Finish with garam masala powder and ghee
Stir in garam masala powder and ghee at the end of cooking.
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Frequently asked questions
- How long does it take to make Katla Korma?
- About 30 minutes in total: 15 minutes of prep and 15 minutes of cooking.
- How many servings does this Katla Korma recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Katla Korma recipe come from?
- It was shared by Arpita | Creative Artist on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.