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Fish Kalia

13/09/2015 by Sujata Roy 3 Comments

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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.

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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

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Method

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

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

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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.

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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.

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

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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 )

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Fish Kalia

0664d3d8c21e0362d3edb381d0c348986967210f537ac0ff984d4127c403313b?s=30&d=mm&r=gSujata Roy
Fish kalia or machher kalia is a spicy rich fish curry . Goes well with hot steamed rice.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Side Dish
Cuisine Bengali cuisine

Equipment

  • 1 Plate 
  • 1 Mixer
  • 1 Wok 
  • 1 Spatula
  • 1 Mortar

Ingredients
  

  • 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

Instructions
 

  • Wash the fish properly. Marinate with salt and turmeric powder.
  • Grind the onion, garlic, ginger and green chilli. Make a smooth paste. Grind the tomatoes separately.
  • Crush the green cardamom, cinnamon and cloves in a mortar pestle.
  • Heat oil in a pan or wok. Fry fish pieces till golden brown from both sides and keep aside.
  • 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.
  • When onions change it’s colour and oil separates add tomato paste.
  • Add salt, turmeric powder, cumin powder, coriander powder and Kashmiri red chilli powder. Saute till oil leaves the sides.
  • 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.
  • Add garm masala powder. Also add ghee if using. Mix and remove from heat.
  •  Its ready. Garnish with slit green chilli and chopped coriander leaves.Enjoy the heavenly taste with hot steamed rice

Video

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.
Keyword authentic fish curry recipe, bengali fish, Bengali fish curry, dry fish curry, fish curry, fish curry masala, fish gravy, fish kalia recipe, how to cook biebari style fish kalia, how to make Bengali fish curry, Indian fish curry, kalia fish, katla kalia, machher jhol, machher kalia, meen curry, meen Kulambu, rohu fish curry

Filed Under: Curries, Non Vegetarian, Traditional Food Tagged With: authentic recipe, Bengali cuisine, easy recipe, fish curry recipe, Fish kalia, katla kalia, machher kalia, party recipe, side dish, spicy fish curry

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Comments

  1. Savio Francis Dsouza says

    02/08/2018 at 10:28 AM

    Wow. The picture of machher kalia looks very tempting. I will surely try this rich spicy fish curry.
    Super Yummylicious dish. sa

    Reply
    • Batter Up With Sujata says

      02/08/2018 at 10:31 AM

      Thank you so much Savio. Please do try. Hope you will like it 😊

      Reply

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Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

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