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Lebu Patay Katla

Lebu Patay Katla (Katla with Gondhoraj Lebu Leaves)

Lebu Patay Katla. Katla peti. Gondhoraj Lebu, three ways. A kiss of lemon juice. A sprinkle of lemon zest. And some leaves crushed between your palms and thrown in. Exactly what you need as the mercury continues her northward march unabated.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Bengali, Indian


  • 4 pieces fresh katla peti
  • 2 medium onions finely chopped
  • 1/2 tsp garlic paste
  • 1 tsp green chili paste
  • 4-5 green chlies slit
  • 1 tsp juice of gondhoraj lebu
  • 4-5 gondhoraj lebu leaves or kaffir lime leaves
  • 1/4 tsp zest of gondhoraj lebu
  • 1/4 cup mustard oil
  • salt to taste


  • Marinate the fish steaks with garlic paste, green chili paste, salt and lemon juice. Keep aside, 30 odd minutes or so.
  • Place the marinated fish in a cooking pan, pour the marinade over the fish. Add the chopped onions, green chilies and mustard oil to the pan. Give it all a hearty mix.
  • Place the pan over a medium flame, cook for 7-8 minutes. Turn the fish over once in between.
  • Add ΒΌ cup warm water, adjust seasonings, give it a gentle stir. Cook for another 5-7 minutes.
  • Add the lemon zest and lemon leaves, turn the flame to low and continue to cook for another 3-4 minutes.
  • Switch off the flame, add the lemon slices, allow to rest for 10minutes.
  • Serve hot with rice.


The fish needs to be really fresh for this recipe.