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Fish Kalia
Serves 4
60 mins
445 Kcal
Fish Kalia is a delightful Bengali dish in which the tender fish cooked in rich aromatic gravy becomes an epitome of flavour. The secret behind its tastiness lies in a perfect spice balance, which gives this particular Bengali dish an unmistakable flavour. For making Fish Kalia, the usual step is the marination process, during which turmeric and salt are added to the fish to enhance its flavour and texture. The gravy is fried with saut ed onions, garlic, ginger, and green chillies with an assortment of spices, including cumin, coriander, garam masala, and a hint of cinnamon that, as a package, make up a robust and fragrant base. However, this flavoured gravy is then gently simmered with the fish to mix flavours well and, at the same time, keep the fish moist and soft. Tomatoes and a dash of mustard oil add a rich flavour, making it a splendid side dish for steamed rice or fried Bengali luchis. The balance of flavours is tweaked by adding a little sugar that will highlight the fishy natural sweetness. The fish kalia recipe can be made from any firm, white fish, including Rui (rohu) or Katla, though variations would depend on regional types. While taste is an essential issue with Fish Kalia, relations to tradition make it more likely to be served on special celebrations, occasions or festive food in a Bengali house. This rich texture, spiced aroma, and quite a unique flavour make Fish Kalia a definite must-try for those looking to delve into the authentic Bengali repertoire.
Ingredients required for Fish Kalia
- 1 kg fish
- 2 tsp turmeric powder
- 2 tsp red chilli powder
- 1 cup oil
- 5-6 whole red chillies
- 1 ginger
- 7 cloves
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 cup onion
- 1 bay leaf
- 1 cinnamon
- 1 green chillies
- 1 cup curd
- Sea salt
- 2 tbsp tahini paste
- Pita bread
- Hummus
- Chili paste
- 1/2 tsp baking soda
- 2 cup vegetable oil
Cooking steps for Fish Kalia
- 1Just as exciting as its name, the recipe of Fish Kalia is a recipe that you won't be able to keep your hands off!
- 2Begin by marinating the fish. Place the fish pieces in a bowl and coat them gently with 1 teaspoon of red chili powder, 1 teaspoon of turmeric powder, 1 teaspoon of rock salt, and 1 tablespoon of refined oil, ensuring an even layer of spices before setting the fish aside to absorb the flavors.
- 3While the fish marinates, prepare the spice paste that forms the essence of this dish. Heat 4 tablespoons of mustard oil until smoky, then toss in 5-6 dried Bedki chilies, 1-inch chopped ginger, 6-7 crushed garlic cloves, 1 teaspoon coriander seeds, and 1 teaspoon cumin seeds, saut ing for 2 minutes to infuse the oil with their aromatic essence.
- 4Transfer this mixture to a mortar and pestle or blender and grind into a coarse paste that will lend the dish its bold flavor.
- 5Next, fry the marinated fish in 5 tablespoons of hot mustard oil until the pieces turn opaque and develop a subtle smokiness. Remove the fish and retain the oil, now rich with flavor, in the pan.
- 6In the same pan, add a bay leaf and a cinnamon stick to the oil, followed by 1 cup of chopped onions. Saut until golden brown and translucent, then stir in 3 slit green chilies for a touch of heat.
- 7Add the prepared spice paste to the pan, along with 1 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1/2 teaspoon sea salt, cooking until the oil begins to separate from the spices, a sign that they are well-cooked. If needed, add a splash of water to prevent burning.
- 8Whisk 1 cup of whipped curd and mix it into the cooked spices, allowing the mixture to simmer for 5-10 minutes until smooth and aromatic. Adjust the gravy's consistency by adding water to your preference and bring it to a gentle boil.
- 9Balance the flavors by adding a pinch of sugar and a squeeze of lime juice, which harmonize the tanginess and spiciness, creating a well-rounded profile.
- 10Carefully place the fried fish pieces back into the simmering gravy, along with any juices they released. Cover the pan and let it cook for 5-7 minutes, allowing the fish to soak up the rich, spiced gravy as it thickens to coat the pieces perfectly.
- 11Serve the Fish Kalia hot with steamed rice, where the tender, spiced fish meets the pungent, flavorful gravy for a truly satisfying culinary experience.