BENGALI FISH CURRY (FISH KALIA)
INGREDIENTS
- 500–600 g fish (Rohu, Pomfret, Surmai, or any firm fish)
- Turmeric powder and salt for marination
- Mustard oil
- 1 tsp ghee
- 4 dried red chillies
- 4 bay leaves
- 4 cloves
- 4 green cardamoms
- 1–2 pieces cinnamon
- 1 tsp cumin seeds
- 1 onion, sliced and fried to make birista (optional)
- 2 onions
- 1–2 inch ginger
- 1–2 tomatoes, chopped
- 2 tbsp yogurt
- ½ tsp turmeric powder
- 1 tsp Shilpas Masala Mill Everyday Masala
- 2 tsp Shilpas Masala Mill Kashmiri Chilli Powder
- ½ tsp cumin powder
- 1–2 tsp sugar
- Hot water
- ½ tsp Bengali Garam Moshla (powdered cardamom, cloves & cinnamon)
- 4–6 green chillies, slit
INSTRUCTIONS
- Pat the fish dry and marinate with turmeric powder and salt.
- Shallow fry the fish pieces in mustard oil and keep aside.
- Blend the onions and ginger into a smooth paste without adding water.
- In the same kadhai used for frying the fish, add ghee along with the whole spices and dried red chillies.
- Add the onion-ginger paste.
- Cook until the raw smell disappears (about 6 minutes).
- Add salt and sugar.
- Add the chopped tomatoes and cook until soft, adding a splash of water if required.
- Increase the heat, add the yogurt, and fry vigorously until well combined.
- Once the oil separates, pour in boiling hot water.
- Bring to a gentle simmer.
- Add the fried fish pieces and slit green chillies.
- Add birista if desired.
- Simmer for a few more minutes.
- Switch off the flame, sprinkle Bengali Garam Moshla, cover with a lid, and let it rest.
- Your authentic Bengali Fish Kalia is ready.
- Let it rest for about 30 minutes before serving.
- Serve hot with steamed rice.
SPICE LEVEL
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