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Fish Kalia (Katla Maacher Kalia In Bengali)

Fish Kalia (Katla Maacher Kalia In Bengali)

Cooking Time

Preparation Time : 15

Cook Time : 15

Total Time : 30

Ingredients

Serves 6

  • Katla Fish/ Rohu Fish(cleaned)- 8 pc

  • Onion (thinly sliced)- 1.5 cup

  • Tomato (chopped)- 2/3 cup

  • Garlic (crushed)- 4 cloves

  • Turmeric powder - 2teaspoon

  • Green chilli paste- 2teaspoon / as per taste

  • Whole red chilli - 2

  • Bayleaf - 2

  • Whole Garam Masala - 2 cardamom, 3 cloves, 1 cinnamon bark

  • Poppy seed paste- 2tablespoon

  • Roasted white sesame seed paste- 1teaspoon

  • Salt- 2 tablespoon/ as per taste

  • Sugar- 1teaspoon

  • Sahi Garam Masala Powder - 1teaspoon

  • Mustard oil - 200 milli

  • Water- 1/2 cup or as required

Directions

  • 01

    In a bowl, take the cleaned rohu/katla fish.. add salt and turmeric powder.. marinate it.. and leave it for 10 minutes..

  • 02

    In a pan heat some mustard oil for frying the marinated fish..

  • 03

    Fry all the fishes , until both sides are slightly brown.

  • 04

    Keep them aside

  • 05

    Into the same pan, add rest of the mustard oil.. add whole red chilli, bayleaf and whole garam masala..

  • 06

    Fry them till the aroma comes out.. if you wish you can take them out..

  • 07

    Add chopped onion.. fry them until slightly brown colour comes..

  • 08

    Add chopped tomato and crushed garlic cloves

  • 09

    Fry them for 2-3 minutes

  • 10

    In a smal bowl, take poppy seed paste, roasted white sesame seed paste, salt,sugar, turmeric powder and green chilli paste.. add 2 tablespoon water.. mix them well and pour it into the pan, to the fried onion-garlic mixture..

  • 11

    Low the flame..

  • 12

    Until paste might be stuck in the bottom of the pan

  • 13

    Fry until the oil separates

  • 14

    Add 1cup of water.. bring it to boil

  • 15

    After that add fried fishes

  • 16

    Boil them for 5 minutes

  • 17

    Check the seasoning.. if required then add some seasoning

  • 18

    After the gravy thickens, add sahi garam masala powder..

  • 19

    Turn off the heat.. spread 2 teaspoon of raw mustard oil upon the gravy.. a lovely aroma comes from it..

  • 20

    Serve hot.. with steamed rice, jeera rice.. In bengali marriage ceremony, it's one of the hit item for lunch time..

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