Fish Kalia

Fish kalia or machher kalia is a spicy rich fish curry . Goes well with hot steamed rice. This spicy fish curry can be made with rohu katla or any fresh water fish. You can make thick or thin gravy according to your choice. Sharing both types of curry. Above first one is with little thin gravy and second picture with katla fish and thick gravy.

Fish kalia is one of the signature dishes from Bengali cuisine.

Its a very popular dish in Bengal. Served on every special occasions in Bengali family.

Perfect as a side dish for lunch and dinner both.

You can make it with Rohu, Katla or any fresh water fish.

I got this delicious recipe from my mom in-law. Hope you will like it. Do try and enjoy the delectable taste.

Recipe is very simple but taste is scrumptious. You have to make a smooth paste of onion, garlic, ginger, green chilli and tomato. Tempering with crushed whole spices will make your curry absolutely aromatic. For frying the marinated fish pieces first and mustard oil should be enough hot.

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Recipe

For marination

Fish pieces – 5-6

Salt to taste

Turmeric powder – 1/2 teaspoon

For curry

Onions – 2, chopped

Ginger – 1 inch piece

Garlic – 4-5 cloves

Green chilli – 2

Tomato – 2, chopped

Kashmiri red chilli powder – 1 tablespoon

Turmeric powder – 1/2 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Garam masala powder – 1/4 teaspoon

Sugar – 1 teaspoon, optional

Cinnamon – 1 inch piece

Cardamom – 3

Cloves – 3

Bay leaf – 1

Mustard or any oil – 5 -6 tablespoon

Salt – to taste

Ghee or clarified butter – 1 teaspoon, optional

Green chilli and chopped coriander leaves for garnishing

Method

1. Wash the fish properly. Marinate with salt and turmeric powder.

2. Grind the onion, garlic, ginger and green chilli. Make a smooth paste. Grind the tomatoes separately.

3. Crush the green cardamom, cinnamon and cloves in a mortar pestle.

4. Heat oil in a pan or wok. Fry fish pieces till golden brown from both sides and keep aside.

5. In the same oil add bay leaf and crushed cardamom, cinnamon and cloves. Add onion, ginger, garlic and green chilli paste and sugar. Saute till oil leaves the sides.

6. When onions change it’s colour and oil separates add tomato paste.

7. Add salt, turmeric powder, cumin powder, coriander powder and Kashmiri red chilli powder. Saute till oil leaves the sides.

8. Add water as much you want for gravy. When the water starts boiling add the fish pieces and 2 slit green chili. Cook covered on low flame for 5 minutes.

9. Add garm masala powder. Also add ghee if using. Mix and remove from heat.

10. Its ready. Garnish with slit green chilli and chopped coriander leaves.

Enjoy the heavenly taste with hot steamed rice.

Notes

1. If you want your curry less spicy use whole green chilli instead of slit green chilli. Or you can skip if you want.

2. You can use ginger garlic paste instead of ground ginger garlic. Use 1 teaspoon ginger paste and 1 teaspoon garlic paste.

You may like some more fish recipes from this blog.

Quick And Easy Lemon Garlic Fish

Fish caldine

Masor Tenga Or Tangy Fish Curry

Coconut Prawn Curry Indian Recipe

Chhanamukhi Ilish Or Cottage Cheese Stuffed Hilsa ( Guest Post By Nandini Ghosh)

Bombay Duck Fry Or Loita Machher Jhuri ( Guest Post By Mahesh Khole )

Fish Kalia

Fish kalia or machher kalia is a spicy rich fish curry . Goes well with hot steamed rice.

• Plate 
• Mixer
• Wok 
• Spatula
• Mortar

• 5-6 Pieces Fish
• Salt
• 1/2 tsp Turmeric powder
• 2 Onion (Chopped )
• 1 Inch Ginger
• 4-5 Cloves Garlic
• 2 Green
• 2 Tomato (Chopped )
• 1 tbsp Kashmiri
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Turmeric
• 1/4 tsp Garam Masala powder
• 1 tsp Sugar (Optional )
• 1 inch Cinnamon
• 3 Cardamom
• 3 Cloves
• 1 Bay
• 5-6 tbsp Mustard
• Salt
• 1 tsp Ghee or clarified butter (Optional )
• Green chilli and chopped cilantro or coriander leaves for

1. Wash the fish properly. Marinate with salt and turmeric powder.

2. Grind the onion, garlic, ginger and green chilli. Make a smooth paste. Grind the tomatoes separately.

3. Crush the green cardamom, cinnamon and cloves in a mortar pestle.

4. Heat oil in a pan or wok. Fry fish pieces till golden brown from both sides and keep aside.

5. In the same oil add bay leaf and crushed cardamom, cinnamon and cloves. Add onion, ginger, garlic and green chilli paste and sugar. Saute till oil leaves the sides.

6. When onions change it’s colour and oil separates add tomato paste.

7. Add salt, turmeric powder, cumin powder, coriander powder and Kashmiri red chilli powder. Saute till oil leaves the sides.

8. Add water as much you want for gravy. When the water starts boiling add the fish pieces and 2 slit green chili. Cook covered on low flame for 5 minutes.

9. Add garm masala powder. Also add ghee if using. Mix and remove from heat.

10.  Its ready. Garnish with slit green chilli and chopped coriander leaves.Enjoy the heavenly taste with hot steamed rice

1. If you want your curry less spicy use whole green chilli instead of slit green chilli. Or you can skip if you want.

2. You can use ginger garlic paste instead of ground ginger garlic. Use 1 teaspoon ginger paste and 1 teaspoon garlic paste.

Side Dish

Bengali cuisine

GlutenFreeDiet

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