Bengali Style Fish Kalia | How to make Bengali Style Fish Kalia

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By Amrita Roy
Created on 18th Nov 2015
  • Bengali Style Fish Kalia, How to make Bengali Style Fish Kalia
Bengali Style Fish Kaliaby Amrita Roy
  • Bengali Style Fish Kalia | How to make Bengali Style Fish Kalia (57 likes)

  • 2 reviews
    Rate It!
  • By Amrita Roy
    Created on 18th Nov 2015

About Bengali Style Fish Kalia

Authentic Bengali dish

Bengali Style Fish Kalia, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Bengali Style Fish Kalia is just mouth-watering. This amazing recipe is provided by Amrita Roy. Be it kids or adults, no one can resist this delicious dish. How to make Bengali Style Fish Kalia is a question which arises in people's mind quite often. So, this simple step by step Bengali Style Fish Kalia recipe by Amrita Roy. Bengali Style Fish Kalia can even be tried by beginners. A few secret ingredients in Bengali Style Fish Kalia just makes it the way it is served in restaurants. Bengali Style Fish Kalia can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Bengali Style Fish Kalia.

  • Prep Time0mins
  • Cook Time40mins
  • Serves4People
Bengali Style Fish Kalia

Ingredients to make Bengali Style Fish Kalia

  • Fish Pieces - 4
  • Onion Paste - 1/2 cup
  • Ginger Paste - 2 teaspoon
  • Garlic Paste- 1 teaspoon
  • Tomato Puree - 1/2 cup
  • Cinnamon Stick - 1 inch
  • Clove - 2
  • Cardamom - 2
  • Green Chilli - 3 to 4
  • Coriander Leaves - handful chopped
  • Turmeric Powder - 2 teaspoon
  • Sugar - 1 teaspoon
  • Red Chilli Powder - 1 teaspoon
  • Cumin Powder - 11/2 teaspoon
  • Coriander Powder - 1 teaspoon
  • Salt to taste
  • Mustard oil- 1 to 11/2 cup

How to make Bengali Style Fish Kalia

  1. 1. Clean the fish properly and marinate the pieces with salt and turmeric for half an hour. Heat oil in a wok and fry the fish pieces (both sides) till golden in colour. Keep them aside.
  2. 2. Add cinnamon stick, clove and cardamom in the same oil (after frying the fish pieces remaining 2 tablespoon oil is enough, if more oil is there you can reduce it).
  3. 3. Next add garlic paste and followed by onion paste and ginger paste. Cook them very well.
  4. 4. Add sugar, salt and turmeric powder. Next goes cumin powder, coriander powder, red chilli powder and green chilli. When the mixture starts changing the colour add tomato puree and cook until the raw smell is gone.
  5. 5. When oil starts separating add warm water 1 tablespoon and later slowly add 2 cups water. When the gravy starts boiling add the fried fish pieces and cover with a lid.
  6. 6. After 5 minutes add fresh coriander leaves and turn off the gas when gravy is thicken. Serve with plain rice.

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D Sa year ago
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Soma Arpita2 years ago
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