Mouri Katla (Fennel Flavoured Fish Curry)


I have never cooked or tested any fish preparation cooked with ‘mouri’ or fennel. It was one of my foodie friends who shared this recipe in a food group and I found it interesting. I modified the recipe a little of my own and cooked it few days back. It was very nice and, easy and different. So, I thought of sharing the recipe with you. Serve it with plane steamed rice and you are done!

Ingredients to serve 4

  • Katla Mach or Carp – 8 pieces
  • Onion Paste – 4-5 Tbsp
  • Ginger Paste – ½ tsp
  • Garlic Paste – ½ tsp
  • Fennel Seed Paste – 1 tsp
  • Turmeric Powder – 1 tsp
  • Yogurt – 100 gms
  • Bay Leaf – 1
  • Cinnamon Stick – 1”
  • Green Cardamom – 2
  • Clove – 2
  • Red Chilli Powder – ¼ tsp
  • Kashmiri Mirch Powder – ½ tsp
  • Garam Masala Powder – ½ tsp
  • Green / Red Chilli – 2
  • Mustard Oil – 2 Tbsp + For frying the fish


  1. Smear some turmeric and salt on the fish pieces. Marinade for 15-20 minutes.
  2. Heat sufficient oil in a kadai to shallow fry the fish pieces. Slide fish in hot oil. Fry them carefully. Takeout from oil and keep aside.
  3. In the same oil add whole garam masala and tejpatta/bay leaf.
  4. Now add onion paste and cook till oil separates. Add ginger and garlic paste. Fry till raw smell goes off.
  5. Add add masala powder and fry well. Beat yogurt adding some water and add in the wok. Mix for couple of minutes.
  6. Now add fried fish pieces, fennel seed paste and slit green chill. Adjust salt. Cover and cook till fish pieces are done.
  7. Serve with steamed rice.

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