Fish Kalia

Name: Fish Kalia
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 gms Katla or Rohu (Carp) fish; 2 onions chopped finely; 1 tbsp ginger paste; 1 tsp garlic paste; 1/2 tsp cumin powder; 1/2 tsp turmeric; 1/2 tsp red chilli powder; 1/2 tsp garam masala powder; 3-4 cardamoms; 1 stick cinnamon; 1 bay leaf; 3 tbsp tomato puree; 4-5 tbsp mustard oil; as per taste salt; 1 tsp sugar; 1 tbsp coriander chopped

Kumkum Chatterjee @cook_12055532

#spiceweek1
#cardamom
Macher (Fish)Kalia is normally made with katla or rui ( rohu) fish ,both belonging to freshwater Carp family popular in Bengal.But any big fish like Aar,Bhetki,Salmon etc can also be used.This is a traditional Bengali recipe which is highly flavourful and aromatic due to whole spices like cardamom,cinnamon and bay leaf.This is one of the essential part of the recipe which induces aroma to this rich gravy of onion,ginger and garlic cooked in mustard oil.This rich and spicy curry is generally served with steamed rice,but also pairs well with pulao on special occasions.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

3 servings

500 gmsKatla or Rohu (Carp) fish
2onions chopped finely
1 tbspginger paste
1 tspgarlic paste
1/2 tspcumin powder
1/2 tspturmeric
1/2 tspred chilli powder
1/2 tspgaram masala powder
For tempering :
3-4cardamoms
1 stickcinnamon
1bay leaf
3 tbsptomato puree
4-5 tbspmustard oil
as per taste salt
1 tspsugar
1 tbspcoriander chopped

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Steps

30 minutes

1

Marinate fish with 1 tsp salt and 1/2 tsp turmeric for half hour.Heat oil in a non-stick pan. Sprinkle 1/4 th tsp salt in it to avoid fish from spluttering. Fry fish on high to medium heat till they are golden brown.
2

Add some more mustard oil in a wok and sprinkle half crushed cinnamon and cardamom. When they splutter,add the chopped onion and fry till golden brown.Add ginger garlic paste, and all the dry masalas, tomato puree,salt and sugar to taste.Fry till oil leaves sides.Add bay leaf and fish.Add 2 cups water and boil for 5 minutes till gravy thickens.
3

Sprinkle garam masala and mix.Garnish with chopped coriander and green and red chillies.Serve hot with steamed rice but also pairs well with pulao on special occasions.