Thursday, 22 December 2016

Rohu fish curry(Fish Kalia)

Rohu Fish Curry/Kalia 

This recipe that I am sharing today is a quintessential Bengali recipe made on special occasions for special people. This can be made using Rohu or even Catla ,both fresh-water fishes.This comes in a spicy gravy  and  tastes heavenly.


Ingredient : 
  • 5 to 6 pieces of fish (approx 300 grams)
  • 1 onion medium size ( grated) 
  • 1 tea-spoon ginger-paste
  • 1 large tomato puree
  • 6-8 cashew nuts and raisin ( soaked) 
  • 1 tea-spoon cumin powder
  • 2 tea-spoons coriander powder 
  • 1 tea-spoon turmeric powder
  • 1 tea-spoon chili powder
  • salt as per taste 
  • 1 tea-spoon cumin seeds 
  • bay-leaves - 2 
  • sugar - 1 tea-spoon
  • wheat flour- 1 tea-spoon
  • 2 green chili ( slit )
  • Garam Masala - 1 tea-spoon

Marinate the fish pieces in salt and turmeric

take all the ingredients



Ghoogni (White peas in gravy,the Bengali way)

Sattu ka paratha (CHATUR PAROTA)
shallow fry the fish pieces on both sides

add in the cumin and  bay leaves

once cumin splutters first the onion,

then the ginger

tomato puree

cumin ,turmeric,chili and coriander powder

time to add the salt

add in the wheat flour to the cashew nut and raisin paste and add

saute the spices till oil can be seen oozing out

add in the water ,about one cup for the gravy

let in simmer on low heat for 2 minutes

add in the fish pieces and simmer on low heat for 2 to 3 minutes

add in the garam masala

serve hot with steamed rice .

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