Katla Fish
Fresh katla, scaled and cut to order — a firmer, meatier carp than rohu, and the one to ask for if you want pieces that hold together in a curry.
Katla Fish — how much, and how to cook it
How much to order
Two steaks a person for a curry with rice. 500g is enough for two, comfortably.
Cooking it
Katla is firmer than rohu and takes frying better for it. The head is prized — if you are making a head curry, ask for it kept whole rather than cut. Fry the pieces on a medium flame until the edges colour, then let them finish in the gravy. It will not collapse the way a softer fish does.
Keeping it fresh
Everything is cut after you order and delivered chilled, never frozen — so the clock starts when it reaches your door, not when it left a warehouse. Refrigerate it straight away and use it within two days, or freeze it the same day it arrives.
Katla Fish — FAQs
How is katla different from rohu?
Katla is meatier and firmer, with a larger head and slightly fewer fine bones. Rohu is softer and sweeter. Both are carp and both suit curry, but katla holds its shape better in a fry.
Do you sell the head separately?
Ask in the instructions — head curry is a common request and we will keep it whole for you.
Is it freshwater fish?
Yes, a freshwater carp, sourced locally and never frozen.