Fish Kalia lajawab

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.
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