Tilapia Fish Kalia/Curry

Name: Tilapia Fish Kalia/Curry
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 gms. Fresh Water Tilapia Fish (Whole, Gutted & Cleaned); To Taste Salt; 1/2 tsp Turmeric; 1/2 tsp Red Chilli Powder: Optional; 1 tbsp Fresh Lemon Juice; 1 tbsp Mustard Oil: Optional- (This prevents any fresh water fish from spluttering much while frying it); pieces As Required Mustard Oil: To Fry the Fish; 1 Cup Onions: Finely Chopped; 1/2 Cup Tomatoes: Finely Chopped; 1 Potato: Big & Diced/Cubed into Medium Sizes- (Optional for those, who don’t want to use it in the dish but for the Bongs- It’s an integral part of the very dish); 3-4 Green Chillies: Slit; 1.5 tbsps (3 G) Paste; To Taste Salt; To Taste Sugar: Optional (Recommend though); 1 Bay Leaf; 2 Whole Dry Red Chillies; 2-3 Green Cardamoms; 1 tsp Red Chilli Powder; 1/2-1 tsp Turmeric; 1/2 tsp Kashmiri Red Chilli Powder; As Required Mustard Oil to complete the Cooking; 1 Bay Leaf; 1-2 Dry Red Chillies; 1/2 tsp Cumin Seeds; 1/2 tsp Kalounji/Nigella Seeds; as Required The freshly prepared Wet Masala Paste/Purée; 1 Salt: Post Checking it out, in order to adjust; 1-1.5 Cups Hot Water; 1/8 Cup Fresh Coriander Leaves: Finely Chopped- Optional (I don’t use it always, since I believe that it takes away/dilutes the immensely flavourful & sweet taste of the fish)

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

A perfect Bengali Lunch Ensemble with the piping hot steamed rice

Prepared & had it, after long…

#cc2022
#Lunch_Recipes
#CookSnapChallenge

A perfect Bengali Lunch Ensemble with the piping hot steamed rice

Prepared & had it, after long…

#cc2022
#Lunch_Recipes
#CookSnapChallenge

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

A perfect Bengali Lunch Ensemble with the piping hot steamed rice

Prepared & had it, after long…

#cc2022
#Lunch_Recipes
#CookSnapChallenge

A perfect Bengali Lunch Ensemble with the piping hot steamed rice

Prepared & had it, after long…

#cc2022
#Lunch_Recipes
#CookSnapChallenge

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Ingredients

30 mins. Prep T

3 servings

For the Fish Marinations:
500gms. Fresh Water Tilapia Fish (Whole, Gutted & Cleaned)
To Taste Salt
1/2 tspTurmeric
1/2 tspRed Chilli Powder: Optional
1 tbspFresh Lemon Juice
1 tbspMustard Oil: Optional- (This prevents any fresh water fish from spluttering much while frying it)
piecesAs Required Mustard Oil: To Fry the Fish
For the Kalia/Curry:
1 CupOnions: Finely Chopped
1/2 CupTomatoes: Finely Chopped
1Potato: Big & Diced/Cubed into Medium Sizes- (Optional for those, who don’t want to use it in the dish but for the Bongs- It’s an integral part of the very dish)
3-4Green Chillies: Slit
1.5 tbsps (3 G)Paste
To Taste Salt
To Taste Sugar: Optional (Recommend though)
1Bay Leaf
2Whole Dry Red Chillies
2-3Green Cardamoms
1 tspRed Chilli Powder
1/2-1 tspTurmeric
1/2 tspKashmiri Red Chilli Powder
As Required Mustard Oil to complete the Cooking
Tempering Spices:
1Bay Leaf
1-2Dry Red Chillies
1/2 tspCumin Seeds
1/2 tspKalounji/Nigella Seeds
as Required The freshly prepared Wet Masala Paste/Purée
1Salt: Post Checking it out, in order to adjust
1-1.5 CupsHot Water
1/8 CupFresh Coriander Leaves: Finely Chopped- Optional (I don’t use it always, since I believe that it takes away/dilutes the immensely flavourful & sweet taste of the fish)

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Steps

30 mins. Prep T

1

First Up: Wash the Fish Pieces & then marinate the same with aforesaid ingredients & set aside for about 15-20 mins time before shallow frying them, carefully since this type of fish is quite soft & fragile & even it’s more so, when they’re prepared absolutely afresh
2

In the meanwhile: Fry the chopped potatoes & strain it to set them aside too, until it’s later use in the very recipe/cooking process-
Now, in the same wok/pan/kadhai: Gently Sauté all the ingredients aforesaid, for the gravy/curry & allow it to cool down completely before blending it to nice, smooth Paste- Set Aside
3

Now, once these are all done with: Time to shallow fry the fish pieces & set aside for its later use again-
In the same pan/wok: Add in some more mustard oil, if required & then throw in the tempering spices into it & wait until they start spluttering & turn aromatic…
4

Now, add in the freshly prepared Kalia/Curry Masala Paste into it & continue sautéing until the raw smell goes off & the oil surfaces upto the pan, splash in some hot water to it while sautéing for a couple of times to avoid catching the bottom of the pan & this sautéing process should continue until or at least for about 8-10 mins time- Add in the fried potatoes into it while stirring & continue sautéing
5

Now, once nicely sautéed- Add in the hot water for its gravy consistency (as per your own choice & requirements), however ensure not to keep a runny one- As ideally, it need be kept quite thick & rich & absolutely gorgeous looking & immensely delectable dish for sure- Post adding in the hot water, mix everything well together until nicely combined and well blended- Cover & Cook, for another 10-12 mins time while stirring occasionally in between
6

Once that’s done ✅ turning off the flame, sprinkle some freshly chopped coriander leaves & mix it well to be nicely combined and well incorporated-
Then, let it rest on the hot oven itself for another 10 mins time before serving it piping hot with equally the piping hot steamed rice 🍚 & some green salads & fresh lemon wedges/roundels, perhaps…
7

Garnish it your own way, before serving with some fresh lemon wedges or roundels, a handful of some more finely chopped coriander leaves- If you love it that way- Some green salad & finishing it up with some plain yoghurt or Masala Chhaas (homemade) & turn onto your snooze button to be into your SIESTA MODE for sometime, peacefully

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Anamika Banerjee @LadyLazarrus_9663

on November 26, 2021 19:48

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻