Our Katla Fish Steaks are cut from premium freshwater carp, prized in Bengali and North Indian cuisine for their flaky white flesh and subtle sweetness. These bone-in steaks offer authentic flavor and hold up beautifully in spicy gravies or simple pan-fried preparations.
Key Features:
✔ Traditional Taste – Mild, sweet flavor loved across India
✔ Curry-Perfect Texture – Flakes beautifully when cooked
✔ Nutrient-Rich – High in protein, calcium (from bones) & omega-3s
✔ Bone-In – Enhances flavor in slow-cooked dishes
Best Cooking Methods:
• Mustard Curry – Bengali-style with kasundi
• Pan-Fried – Crispy with turmeric & chili
• Steamed – With ginger & green chilies
• Tandoori – Yogurt-spice marinated
Health Benefits:
→ Supports bone health (natural calcium)
→ Boosts heart & brain function
→ Rich in B vitamins & phosphorus
Product Specs:
- Cut: 2cm thick, 200-250g per steak
- Storage: Keep chilled (0-4°C) for 1 day
- Origin: Freshwater farms
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(Perfect for traditional fish curries or home-style fried fish.)
Why Choose Katla Steaks?
- Fewer bones than other carp varieties
- Absorbs spices beautifully
- Budget-friendly premium fish
- Cultural staple in Bengali/Punjabi cooking
- Rich in natural collagen
Chef’s Tip: For Bengali mustard curry, marinate steaks in turmeric & salt first to reduce fishy odor.
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