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Fish Kalia

Sujata Roy
Fish kalia or machher kalia is a spicy rich fish curry . Goes well with hot steamed rice.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.
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