Fish Kalia | Famous Traditional Bengali Fish Curry

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Fish Kalia/ Macher kalia is one of the famous traditional Bengali dish which is normally cooked in any special occasion in Bengali house. It goes very well with steamed rice, Basanti Pulao , Peas pulao or Bengali Fried rice. Normally Rohu / Katla is used for this recipe. But any big fish can be used like Aar, Vetki, Basa, Salmon etc. Its a royal dish in Bengali cuisine.
Lets go to the recipe.

 Preparation Time : 15 minutes

Cook Time       : 35 minutes

Serves            : 5 people


Ingredients:

  • Rohu Fish- 5 large piece
  • For fish marination,
    • Turmeric powder- 1 teaspoon
    • Salt to taste
  • Mustard oil- 1/3 cup
  • Whole spices,
    • Bay leaf- 2 pieces
    • Cinnamon Stick- 4 small pieces
    • Dry Red Chilli- 1 piece
    • Clove- 4 pieces
    • Green Cardamom- 6~7 pods
    • Cumin Seeds- 1/2 teaspoon
  • Chopped Onion- 1 large
  • Garlic paste- 1 tablespoon
  • Ginger paste- 1/2 tablespoon
  • Onion Paste- 1 large
  • Tomato paste- 1 large
  • Green chilli(slit)- 4 pieces
  • Turmeric powder- 1 teaspoon
  • Kashmiri Red chilli Powder - 2 teaspoon
  • Cumin Powder- 2 teaspoon
  • Coriander Powder- 1 teaspoon
  • Salt to taste
  • Beaten yogurt- 1/2 cup
  • Cashew nuts Paste- 4 tablespoon
  • Raisins- 1 handful
  • Sugar- 2 teaspoon
  • Bengali Garam Masala- 1 teaspoon
  • Ghee- 1 teaspoon

How to Make:

  1. Marinate the cleaned fish with salt and turmeric powder.
  2. Take mustard oil in a deep pan / wok. 
  3. Allow it to smoke. When it smokes, fry all fish until gets golden from both side in batches. But don't fry too much. It can ruin its soft texture. Keep aside.
  4. Add all whole spices one by one into the leftover oil. Fry until it releases a nice aroma.
  5. Then add chopped onion and fry until it gets golden.
  6. Then add garlic paste followed by ginger paste.
  7. Add 2 green chilli (slit).
  8. Saute until its raw flavour is gone.
  9. Add turmeric powder followed by kashmiri red chilli powder. Give it a quick stir.
  10. Add onion paste and saute for 3 minutes in medium heat.
  11. Season with salt.
  12. Then add Tomato paste. Give it a good mix.
  13. Add cumin & coriander powder.
  14. Once oil has started to come out, pour the beaten yogurt. Mix it well.
  15. Then add cashew nut paste and mix.
  16. Cook it until oil has started to come out.
  17. Then add hot water as required. Adjust the salt.
  18. Bring it to boil.
  19. Add raisins.
  20. Sprinkle little sugar.
  21. Add fried fish.
  22. Add leftover green chilli slit.
  23. Sprinkle Bengali Garam masala followed by ghee.
  24. Turn off the flame.
  25. Garnish with coriander leaves. But its completely optional.

My Tip: 

  • Don't over fry the fish. It gets hard.
  • Any big fish can also be used instead of Rohu fish.
  • It really goes well with steamed rice, Basanti Pulao , Peas pulao or Bengali Fried rice.
  • I have soaked the cashews first , then blend it.

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