KATLA KALIA - A SPICY BENGALI FISH CURRY

on

Katla Kalia - a spicy and rich fish curry from Bengali cuisine. We all know that Bengalis are so fond of fishes. Kalia, a very well known Bengali recipe, is usually made with Rui or Katla fish. Here I use the tail pieces of Katla fish as it tastes awesome. You can use any pieces. It is easily available in fish market. From the regular menu of every Bengali household to any special occasion, macher Kalia is all time favourite. So, lets get the recipe -

Ingredients
  • Fish (katla, tail piece) - 4
  • Onion, chopped - 2 
  • Ginger-garlic paste - 1/2 tsp
  • Tomatoes, chopped - 1
  • Green chillies - 3 to 4
  • Coriander leaves, chopped - 3 tsp
  • Cumin seeds - 1/3 tsp
  • Turmeric powder - 1 tsp
  • Cumin & Coriander powder - 1 tsp
  • Fennel seeds powder - 1/2 tsp
  • Kashmiri red chilli powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Salt - to taste
  • Mustard oil - as required


Method

Take the fish pieces in a bowl. Marinate the fishes with some salt and turmeric powder.

Put a pan / kadai on the gas. Heat oil for deep fry. Make sure that oil is hot enough. Add the fish pieces one by one and fry both sides. Take it out and keep aside.

In 2 tsp oil, add cumin seeds. It starts to crackle in a few sec. Then add ginger garlic paste and fry. Add chopped onion. Fry till light brown. Now add the chopped tomatoes and green chillies. Add salt. Cook till the tomatoes are nice & soft. Add turmeric powder, cumin & coriander powder, fennel seeds powder and kashmiri red chilli powder. Add a little water (warm). Cook till the masala leaves oil. Add garam masala powder and coriander leaves. Add some more water (warm). Put the fried fishes into it. Cover the lid and bring it to boil. When the gravy becomes thick, take it out in a serving bowl. Garnish with some fresh chopped coriander leaves and serve hot with steamed rice.

Comments

Post a Comment