Katla (Indian Carp)
Large Indian carp, widely loved in Bengal and Bihar. Best in mustard curry.
Nutrition Facts (per 100g raw, edible portion)
| Saturated Fat | 0.7g |
| Sodium | 68mg |
| Iron | 0.5mg |
| Omega-3 Fatty Acids | 0.6g |
| Carbohydrates | 0g |
| Source | ICMR-NIN / USDA Database |
Health Benefits
Mild, sweet flesh suitable for all age groups
Good source of lean protein for daily nutrition
Contains phosphorus and calcium for bone health
Easily digestible — recommended for convalescents
Dietary Information
Best Cooking Methods
Mustard Curry
Cook in mustard paste with green chilies. Bengali classic — 15-20 mins.
Fry
Marinate with turmeric and salt. Shallow fry until golden and crispy.
Steamed
Steam with mustard and green chili paste. 12-15 mins. Very healthy.
Pro Tips
- 💡 Head and belly pieces are most flavorful — save for special preparations
- 💡 Fresh katla has clear eyes and firm flesh
- 💡 Mustard oil is traditional and enhances the flavor profile
More Freshwater Fish
Rohu
The most popular freshwater fish in India. Mild, sweet flesh perfect for jhol and fry.
Hilsa (Ilish)
The king of Bengali cuisine. Rich, buttery, and best in shorshe ilish.
Pabda
Small, silken catfish with one central bone. Melts in your mouth in light gravy.
Singhara (Catfish)
Freshwater catfish with firm, earthy flesh. Great for curry and fried preparations.
Have Questions About Nutrition?
Our team can help you choose the right cuts for your dietary needs — whether you're managing cholesterol, building muscle, or cooking for a health condition.
Talk to Our Team