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.
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