Fish Kalia is a Bengali delicacy often made in occasions like marriage ceremony, rice-eating ceremony etc. Being rich and spicy, it often features in Sunday lunch menu for full relish. It is prepared of Rohu or Katla fish and made into a rich spicy gravy. Vastly different from the usual “macher jhol’, fish Kalia carries certain aristocracy with it and is an absolute delight for voracious fish loving non-vegetarians.
Ingredients to serve 4 :
- Rohu fish – 4 pieces (large)
- Potato – 1 (large, optional)
- Onion – 2
- Ginger paste – 1 teaspoon heaped
- Garlic paste – 1 teaspoon
- Chopped tomato – 1 (small)
- Cumin seed – ½ teaspoon
- Whole garam masala (cinnamon – 1 inch stick, clove – 3, green cardamom – 3)
- Bay leaf – 1-2
- Dry red chilli – 1
- Turmeric powder – 1 teaspoon
- Red chilli powder – ½ teaspoon
- Cumin powder – ¼ teaspoon
- Garam masala powder – ¼ teaspoon
- Salt to taste
- Mustard oil – 5-6 tbspoon
Remove the scales of Rohu pieces, keeping the skin intact, and wash them thoroughly. Coat the pieces with salt and ½ teaspoon of turmeric powder, leave for 10-15 minutes.
Wash and peel the potato, cut into half circular, thin slices.
Make onion paste out of 1½ onion and finely chop the rest.
Heat oil in a frying pan or kadai over medium flame.
Fry the fishes into the hot oil till golden in colour and keep aside.
Fry potatoes into the remaining oil and keep aside. Add salt while frying the potatoes.
Now add cumin seeds, whole garam masala, dry red chili and bay leaf into the oil, saute for a while.
Add garlic paste and saute till it starts changing colour.
Add chopped onion and fry till it becomes translucent.
Add onion paste and ginger paste, fry till the mixture becomes light brown.
Add chopped tomato and cook till it becomes mushy.
Add remaining turmeric powder, red chilli powder and cumin powder, cook till oil separates from the mixture.
Now add potato cubes and coat well with the spice mixture.
Add 1½ small cup of warm water and brings it to boil.
Add fried fish pieces into the gravy, cover the pan and let it cook over medium flame.
As the potato gets cooked and gravy thickens to your desired consistency (I like a thick gravy) put the flame off.
Sprinkle over garam masala powder, stir well and again cover the pan with the lit for couple of minutes.
Serve with rice or pulao.