How does the texture and flavor contribution of Katla (Catla) often differ from Rui in a Macher Jhol?
Answer
Katla typically has a more delicate texture and can impart a subtler, sweeter flavor into the surrounding liquid.
While Katla (*Catla catla*) is also a major freshwater carp, its flesh is generally more delicate compared to Rohu (Rui). This tenderness means that if cooked gently, Katla can release subtle sweetness into the broth, enhancing the liquid itself. However, this tenderness also presents a cooking challenge: cooks must be vigilant because Katla is more prone to crumbling during the final simmer compared to the sturdier Rui. The choice between the two often rests on whether the cook prioritizes a fish that stays perfectly intact (Rui) or one that yields more gently and seasons the broth slightly more (Katla).
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