Bengali Home Cooking
Fish Kalia with Carp
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Kalia is a spicy fish curry loved for its superb taste. Large and mature Carp or Hilsa fish should be selected for this
preparation as the fat and oil from such fishes add to the taste. We have used grass carp, a fish common in eastern regions of
India and Bengal as also in many other parts of the world.
Recipe:
Serves 3-4 people
Preparation time : about 10 minutes
Cooking time: about 30 minutes.
Ingredients:
Principle:
In step one, the fish will be marinated and shallow fried in oil
Next, the spices will be sautéed with onion and yogurt to create the gravy
And finally, the fish will be added to the gravy and cooked to completion
Procedure:
1. Sprinkle turmeric and salt on the fish pieces and marinate them uniformly all over
2. Leave aside the marinade for about 5-10 minutes
3. In a moderately hot pan, add 3 tablespoons of oil
4. When the oil is hot to touch, add the fish and fry on all sides for about 3-4 minutes.
5. You may want to cover the pan if it splatters.
6. All sides should look well fried
7. Remove the fish from the frying pan and keep aside
8. Heat about 2-3 table spoons of fresh oil or use the left over oil from frying the fish
9. Add the Indian bay leaves
10. the dry red chili
11. the cumin seed
12. the clove
13. the cardamom
14. the cinnamon
15. and stir them well
16. Then add the chopped onion
17. Continue stirring for several minutes till the onions become golden brown in color
18. Add the garlic ginger paste
19. Then add red chili powder
20. the cumin powder
21. And the turmeric powder
22. Stir them for a minute or so
23. and then add a table spoon of yogurt
24. stir continuously to mix them uniformly
25. the yogurt should be added one table spoon at a time over a several additions
26. and they need to be stirred constantly otherwise the spice mixture may get burned
27. Add salt
28. Stir them together till the mixture becomes semi dried and well cooked
29. Then add two and a half cups of water
30. Stir well to make a uniform gravy
31. add two spoons of sugar
32. mix again
33. and as the gravy comes to a boil
34. Add the fried fish into the gravy
35. be careful so the fish pieces do not break apart
36. Cover the pan and let it cook for 2 minutes or so
37. As the gravy thickens remove it from the heat.
38. This completes the fish kalia preparation
39. It takes about 40 to 45 minutes to cook and serves 2 to 3 people
40. Serve the fish kalia hot with steamed white rice
preparation as the fat and oil from such fishes add to the taste. We have used grass carp, a fish common in eastern regions of
India and Bengal as also in many other parts of the world.
Recipe:
Serves 3-4 people
Preparation time : about 10 minutes
Cooking time: about 30 minutes.
Ingredients:
Principle:
In step one, the fish will be marinated and shallow fried in oil
Next, the spices will be sautéed with onion and yogurt to create the gravy
And finally, the fish will be added to the gravy and cooked to completion
Procedure:
1. Sprinkle turmeric and salt on the fish pieces and marinate them uniformly all over
2. Leave aside the marinade for about 5-10 minutes
3. In a moderately hot pan, add 3 tablespoons of oil
4. When the oil is hot to touch, add the fish and fry on all sides for about 3-4 minutes.
5. You may want to cover the pan if it splatters.
6. All sides should look well fried
7. Remove the fish from the frying pan and keep aside
8. Heat about 2-3 table spoons of fresh oil or use the left over oil from frying the fish
9. Add the Indian bay leaves
10. the dry red chili
11. the cumin seed
12. the clove
13. the cardamom
14. the cinnamon
15. and stir them well
16. Then add the chopped onion
17. Continue stirring for several minutes till the onions become golden brown in color
18. Add the garlic ginger paste
19. Then add red chili powder
20. the cumin powder
21. And the turmeric powder
22. Stir them for a minute or so
23. and then add a table spoon of yogurt
24. stir continuously to mix them uniformly
25. the yogurt should be added one table spoon at a time over a several additions
26. and they need to be stirred constantly otherwise the spice mixture may get burned
27. Add salt
28. Stir them together till the mixture becomes semi dried and well cooked
29. Then add two and a half cups of water
30. Stir well to make a uniform gravy
31. add two spoons of sugar
32. mix again
33. and as the gravy comes to a boil
34. Add the fried fish into the gravy
35. be careful so the fish pieces do not break apart
36. Cover the pan and let it cook for 2 minutes or so
37. As the gravy thickens remove it from the heat.
38. This completes the fish kalia preparation
39. It takes about 40 to 45 minutes to cook and serves 2 to 3 people
40. Serve the fish kalia hot with steamed white rice
