Fish Kalia lajawab

Fish Kalia lajawab is a little hatke fish preparation for those who becomes bored with regular fish curry. It’s a favorite menu item of Bengali wedding. I added little creativity to make the dish WOW!

To fry fish

• Rui/Katla mach (rohu/katla fish): 5  large pieces
• Turmeric powder: 1/4 tsp
• Salt: 1/4 tsp
• Mustard oil (as required)

To make paste:

• 1 large chopped onion
• Red chilli powder:  1 tea spoon
• Cumin seeds: 1/2  tea spoon
• coriander seeds: 1tsp
• Bay leaves: 2
• Whole garam masala (1 cinnamon stick, 2 cardamoms, 3-4 cloves)
• Some cashew nuts and raisins
• Salt & sugar to taste
• Garam masala powder 1/4 tea spoon
• Mustard oil (any other oil if mustard oil is not available)

Other Ingredients:

• Garlic paste 1/2  tea spoon
• Ginger paste: 1tsp
• Red chilli powder:  1 tea spoon
• 1 large chopped tomato
• Yogurt: 2 table spoon (beaten with 2-3 table spoon water)
• Chopped coriander leaves
• Ghee/clarified butter 1 table spoon

Method:

• Coat the fish with salt and turmeric powder.
• Heat oil in a pan and deep fry them to golden brown. Strain and keep them separately.
• Heat remaining oil (reduce the oil to 2 tbsp).
• Temper the oil with whole cumin and coriander seeds, 2 small bay leaves, 2 cardamoms, 3-4 cloves and 1 medium cinnamon sticks.
• To this add onion and fry them to golden brown ( like onion beresta). In the meantime, also add cashew nuts, raisins and green chilies.
• Let it cool down and blend till smooth in a grinder. Paste is ready.
• Now heat 1 tbsp oil and add ginger-garlic paste. Sauté it for few seconds.
• Add chopped tomato and cook till soft.
• put the prepared paste, red chili powder and cook for 2 minutes.
• Add warm water and cook for another 2-3 minutes until the sauce starts bubbling.
• Add the fried fish pieces and cover with a lid.
• Turn the flame to simmer and cook for another 4-5 minutes. This way the sauce can get enter inside the fish and fish will become juicy and succulent.
• Put ghee and coriander leaves on the top.
• Cover till served.