Bengali-style steamed Katla fish in mustard-poppy curd gravy, slow-cooked in a tiffin box. A light, nostalgic dish perfect for rice and quiet comfort.

"Steamed in a classic tiffin box, Katla fish blends into a bold gravy of mustard, poppy seed paste, tangy curd, and aromatic spices—each bite bursts with a medley of tang, heat, sweetness, and punch! In short, it's a grand celebration of flavors on your plate!"

"টিফিন বক্সে ভাপে রান্না করা কাতলা মাছ, সরষে-পোস্ত-বাটার সাথে টক দই আর মশলার মিশ্রণে এক অপূর্ব ঝাঁজালো গ্রেভি—একবার মুখে দিলেই স্বাদে লেগে থাকবে টক-ঝাল-মিষ্টি মশলার ঝাঁঝ! এক কথায়, এ যে স্বাদের এক জমজমাট ব্যঞ্জনা!"

A comforting Bengali fish curry featuring Katla pieces steamed in a tiffin box with mustard-poppy curd gravy, just like a meal from a mother’s kitchen.

This recipe is a memory packed in steel. Tiffin Box Katla Curry brings together the comfort of Bengali flavors and the warmth of homecooked simplicity. With a base of mustard-poppy paste, curd, and tomato, this steamed fish curry is slow-cooked in a tiffin box—locking in flavor, nostalgia, and care. It’s light, oil-controlled, and perfect with rice.

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Ingredients:

Katla fish (medium-sized pieces) – 4

Mustard oil – 2 tbsp + 2 tbsp (for drizzle)
Onion paste – 1 tbsp
Chopped tomato – 1 small
Hung curd – 1 tbsp (whisked)
Tomato puree (affiliate link) – 1 tbsp
Mustard-poppy paste – 1 tbsp
(Soak 1 tbsp mustard-poppy powder in ½ cup lukewarm water with 1 tsp salt + 1 tsp sugar for 10–15 mins OR grind 1 tbsp each mustard & poppy seeds with 1 green chili)
Green chilies – 6 to 7 (slit)
Salt – to taste
Turmeric – ½ tsp

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Method:

1. Marinate the Fish:

Rub katla fish with turmeric and salt. Let it rest for 10–15 minutes.

2. Prepare the Mustard-Curd Mix:

In a bowl (affiliate link), whisk together:

Hung curd

Prepared mustard-poppy paste

Tomato puree

Whisk well to a smooth consistency. Set aside.

3. Cook the Masala Base:

Heat 2 tbsp mustard oil in a pan/ Karai (affiliate link).

Add onion paste and sauté for 2–3 minutes.

Add chopped tomato and cook for another 2–3 minutes.

Add the mustard-curd mixture (reserve 2 tbsp raw mixture before adding).

Cook till oil separates from the masala.

4. Assemble in the Tiffin Box:

Grease the bottom of a metal tiffin box (affiliate link) with mustard oil.

Spread the reserved 2 tbsp raw curd-mustard mix at the base.

Place the marinated (uncooked) fish pieces over it.

Pour the cooked masala on top, ensuring all fish pieces are coated and immersed.

Add 6–7 slit green chilies.

Drizzle 2 tbsp raw mustard oil over the surface.

Check seasoning—adjust salt or sugar if needed.

Cover the tiffin box tightly.

5. Steam Cooking:

In a deep pan or karai (affiliate link), place a ring or stand (affiliate link) at the bottom.

Pour enough water to reach halfway up the tiffin box.

Place the sealed tiffin box on the stand.

Cover the main pan with a tight lid.

Steam on low flame for 45 minutes.

Keep the tiffin box covered until serving to retain moisture and aroma.

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Serving Suggestion:
Open the tiffin just before serving. Enjoy hot with plain rice. It’s not just a dish—it’s a delicate, emotional note from Bengal’s quiet kitchens.