Fish Kalia is a very popular Bengali recipe and prepared frequently in every Bengali family. It is usually prepared with ‘rohu’ (carp) fish and potato. It goes well with steamed rice.
- Rohu fish – 8 pieces
- Potatoes – 2, cut into four halves
- Tomato – 1 medium, grated
- Onion – 1 medium, grated
- Garlic – 2 cloves
- Grated ginger- 1 tablespoon
- Chopped green chillies- 4 to 5 (optional)
- Coriander leaves- chopped (handful)
- Turmeric powder- 1 teaspoon
- Cumin powder- ½ teaspoon
- Coriander powder- ½ teaspoon
- Bay leaf – 1 piece
- Cardamom – 2 to 3
- Whole cumin seeds- ½ teaspoon
- Yoghurt- 2 tablespoon
- Salt to taste
- Mustard oil or any other cooking oil – to fry the fish pieces
METHOD OF PREPARATION
- Wash the fish pieces well, drain excess water completely and rub one teaspoon of turmeric and salt all over the pieces and leave it aside to marinate for 30 minutes.
- Deep fry the fishes in mustard oil, remove on a paper towel to drain excess oil and keep aside.
- Heat about 2 tablespoon oil in a wok, sauté the potatoes and keep them aside.
- Temper the oil with bay leaf, cumin seeds, cardamom and when they start making crackling sound add the onion and ginger garlic paste.
- Add a pinch of sugar to the spice mixture. Sugar caramelizes to impart a lovely deep brown colour to the gravy.
- Add the grated tomatoes or tomato puree and stir well. Sauté till oil leaves the mixture.
- Now add the cumin powder, coriander powder, grated ginger, whisked yoghurt and stir well for two minutes.
- Then add the fried potatoes and some water. Stir well, cover it with a lid and let it cook on low flame for 6 to 10 minutes.
- Once the potatoes soften and the gravy thickens, add the fried fish.
- Allow the fish pieces to soak up some of the gravy on low flame. Remove from heat and garnish with chopped coriander leaves.
- Serve fish kalia with steamed rice.
- 100 grams of raw carp fish contains 127 calories and is rich in protein, folate, vitamin A, vitamin B12 and B6, vitamin D, calcium, magnesium, phosphorus and potassium.