Be it rice or pulao, it is almost difficult to find a Bengali food that does not enjoy fish kalia. Almost all of us love to eat fish. We eat fish without thinking about any benefit or harm.
Almost all of us love to eat fish. We eat fish without thinking about advantages or disadvantages. Eating fish is also practiced in other states of India. However, no one can beat Bengalis as different types of fish are cooked in different styles. Fish is not just a word, it is part of our culture. Fish is also a word in some rituals like weddings, banquets etc.
Fish has been accorded royal status in the cooking list of fish-loving Bengalis. Like Pabra-Vetki-Hilsa-Shrimp, he also appreciated Rui or Catla. Be it rice or polao, it is almost difficult to find a Bengali who does not clean the leaves of fish kalia. At the end of the festive season, fish Kaliya is liked by everyone, be it Chinese or Continental. Bhojpuri fish kalia position in your house, here is the recipe…
Ingredients
- Rui or Catla fish 6-7 medium sized pieces
- 1/2 cup onion paste
- 2 tablespoons ginger paste
- 2 teaspoons cumin paste
- 1 teaspoon dried chilli paste
- 1/2 cup tomato paste
- 2 green chillies
- 1 bay leaf
- 2 whole dried chillies
- 1/4 teaspoon whole cumin
- 2/2 cup mustard oil
- 2 teaspoons turmeric powder
- 2 teaspoons salt
- 1/2 teaspoon hot spice powder
Method
Step 1
First of all, the fish should be fried well by applying salt and turmeric.
Step 2
Heat mustard oil in a pan and add bay leaves, dry chilies and whole cumin and onion paste.
Step 3
When the raw smell of onion butter goes away, add ginger paste, then chili paste, cumin paste and turmeric powder one by one. Then tomato paste and salt.
Step 4
Drain the spices well and add 1/2 teaspoon sugar and 3-4 cups water. Then when the broth boils, you need to wait for some time for the broth to thicken.
Step 5
This time, after tasting salt and sweet, you have to cook all the fish one by one for 2-4 minutes, then put 2 whole chilies and garam masala on top and take them down.
Step 6
I love this delicious fish dish with hot rice or pulao.
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