Fish Kalia (Bengali fish curry)

Published on February 10, 2015 | By CookSafari |

Ingredients
Rohu or katla fish cut in pieces	500 gm
Potato (aalo)cut into quarters	2 medium
Onion (payaz) paste	2 medium
Ginger-garlic (adrakh lahsan ) paste	1 tea spoon
Tomato (tamater) paste	1 large
Turmeric powder (Haldi)	½ tea spoon
Chilli powder (lal mirch)	1/2 tea spoon
Salt (namak)	according to taste
Sugar (Chini)	1 tea spoon
Cinnamon stick (Dalchini)	1”
Green cardamom (Hari elaichi)	2
Cloves (laung)	2
Hot spices (garam masala) powder	¼ tea spoon
Bay leaf (tej patta)	2
Dry red chilli (sabut lal mirch)	1
Mustard oil (sarso tel)	6-7 table spoon
Clarified butter (ghee)	1 tea spoon

Method

1. Clean & wash fish. Marinate with salt and turmeric powder. Wash and peel potatoes and cut them in quarters. Marinate potato pieces also with salt and turmeric.
2. Heat mustard oil in a pan. Fry fish pieces to nicely golden. Take out from oil and keep aside. Now fry potato quarters to golden. Take out from oil and keep separately.
3. Heat mustard oil in a pan. Fry fish pieces to nicely golden. Take out from oil and keep aside. Now fry potato quarters to golden. Take out from oil and keep separately.
4. Now add turmeric powder, chilli powder and sugar and cook until water evaporates.
5. Now add tomato paste and cook till oil is separated.
6. Add potato and salt. Mix well. Cook covered for few minutes over low heat. Add 1 and half cups water. Bring to boil. Cook covered for 4-5 minutes over low heat or until potato pieces are cooked properly. Now add fish and cook for 2-3 minutes.
7. Turn off heat and add ghee & hot spices powder. Cover with a lid & it few minutes standing time before serving.
8. "Fish Kalia" is ready and serve this with steaming hot plain rice.