Katla Komola
Katla Komola pairs firm katla fish steaks with a golden citrus gravy scented by orange, ginger, green chile, and mustard oil. The fruit brightens the curry without making it sweet.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Rub katla steaks with salt and turmeric, then sear them lightly in mustard oil.
Cook ginger, cumin, and green chiles in the same pan until aromatic.
Add orange juice, zest, turmeric, and a little water to form a bright golden gravy.
Return the fish and simmer gently until cooked through and coated.
Finish with cilantro and serve with rice before the citrus dulls.
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