Fish Kalia – Bengali Wedding Style Fish Curry

Published on March 24, 2015 | In Bengali | By sharmila |

- Prep Time
- 10 Minutes
- Cook Time
- 25 Minutes
- Yield
- 7 pieces
- Difficulty Level

Fish Kalia is a Bengali royal fish curry that is a must have dish on wedding menu(or any big occasion).

The preparation is really simple and easy. First fry (shallow-fry or deep-fry) the fish pieces in mustard oil and then put them in rich and delicious gravy.

The main requirement of this great fish curry is Rui/ katla fish ((a kind of fresh water carp), mustard oil, Indian spices, yogurt, cashew and poppy seeds paste. Without these ingredients fish kalia can not be outstanding. Yet you can make some variations if the ingredients are not around you.

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Ingredients

Katla Fish: 7 pieces
2 medium onion thinly sliced
1 medium onion puree/paste
1 tsp Ginger garlic paste
4 tbsp tomato paste
Whole spices: 3-4 cloves, 4 cardamom pods, 1 cinnamon stick and bayleaf
100 ml yogurt
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
2 tsp red chili powder
3 tbsp cashew and poppy seeds paste
Salt to taste
Sugar 1 tsp
Mustard oil for frying the fish and gravy
2 tbsp clarified butter

Instructions

Marinade the fish with salt and turmeric powder.
Heat mustard oil. When the oil is hot then turn the heat to medium low, wait for 1 minute and then put your fish pieces in the oil and fry until they are golden brown.
Heat 2 tbsp oil with 2 tbsp ghee/ clarified butter.
Temper the oil with coarsely pound cardamom, cloves, 1 cinnamon stick and bayleaf. Also add little sugar.
Fry the sliced onions. Add ginger garlic paste and saute until raw smell goes off
Then add onion puree and tomato puree
Now in a separate bowl add yogurt, red chili powder, turmeric powder, coriander powder, cumin powder and salt. Give a mix.
Now add this to the pan and stir well.
Then add cashew and poppy seeds paste and cook until the oil separates from the masala.
It's time to add water and bring it to a boil.
When it comes to a boil add fish pieces and cook for 5 minutes by covering the pan.
Once the gravy is nice and thick, sprinkle garam masala powder, green chili and chopped coriander leaves.
Now fish kalia is ready to dish out.
Enjoy with plain rice or pulao.
If the recipe goes well for you, rate it, comment and subscribe.

Servings : 7
Ready in : 35 Minutes
Course : Main Course
Recipe Type : Fish
Ingredient : Fish

7 Responses to Fish Kalia – Bengali Wedding Style Fish Curry

Sal March 21, 2016 at 1:13 pm #

Simple and lip smacking. You missed out on the fry the sliced onions after step 4 though. Thank u so much for the marvellous recipe.

Reply
hina May 26, 2016 at 9:54 am #

For the first time i tried bengali fish & it turned out really very well..
Thanks Sharmila for an awesome recipie!!!!

Reply
- sharmila May 27, 2016 at 5:40 am #
  
  Welcome. try my other fish recipes..
  Tandoori Pomfret: http://sharmilazkitchen.com/recipe-items/tandoori-pomfret/
  
  Reply
Soumitra Sen March 18, 2017 at 5:11 pm #

At what step onion rings to be added?you missed that step.

Reply
- sharmila November 6, 2017 at 6:34 pm #
  
  Please watch the video for detailed step..
  
  Reply
Gargi October 28, 2017 at 6:52 pm #

But what to do with the sliced onions?

Reply
- sharmila November 6, 2017 at 6:34 pm #
  
  fry them too [updated].. thanks.. please watch the video..
  
  Reply

About Chef

sharmila

Hello everyone. This is Sharmila, the person behind this website. I’m a die hard foodie before a good cook. My cravings for food grow up cooking skills. The aim of ...