Fish Kalia is a popular and tasty Bengali dish that is cooked in almost all Bengali houses, especially in the city of Kolkata. This recipe is also an important part of the Bengali menu during weddings and different occasions. The recipe is prepared generally with Ruhi Fish. However halibut and sea bass can also be used instead. The time taken to cook Fish Kali is around 25 minutes.
Ingredients required in the making of Fish Kalia
Fish 2 pounds
Green chili - 4(sliced)
Turmeric powder - 1 tsp
Yogurt - 2 tbsp
Finely chopped onion - 1
Coriander seeds - 1 tsp
Whole red chili - 12
Bay leaf - 3
Ginger - finely chopped
Cumin seed powder - 2 tsp
Garlic - 2 Pods (chopped)
Red chili powder - 3 tbsp
Cumin seeds - 1 tsp
Salt to taste
Sugar - 1 tsp (optional)
Cooking Oil - 0.5 Cup (mustard or refined)
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Method:
Take a fresh Ruhi fish and cut large pieces of 3 or 4 inches. After washing the pieces, pat dry and rub one tablespoon of turmeric powder and little salt on them. Keep them aside to marinate.
In the meantime, make a fine paste of ginger, cumin and coriander seeds and whole red chili. Before grinding those into a paste add little water to the ingredients.
Heat half cup of preferably mustard oil in a pan. When it is heated, add the fish pieces to the oil and fry them. Before adding the fish make sure that the oil is well heated or they will stick to the pan while frying. After they turn golden brown, remove the pieces from fire.
In the remaining oil, add the bay leaf and cumin seeds till they begin to splutter. Then add the chopped garlic and onion and sauté them to a light brown color. Add the paste, green chilies and keep stirring for few minutes. Add the curd and keep frying the whole mixture, until it starts sticking to the pan.
Now add the fish pieces and mix well with the mixture. Pour three cup of water to the mixture and stir. Finally add a pinch of salt and little sugar to it. Simmer for minimum of 10 minutes to form rich spicy gravy. Then remove the preparation from heat. Fish Kalia is now ready and can be served hot with pulao or plain rice.
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