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Fish kalia with cauliflower & green peas

Soma Mukherjee
15 minutes
Prep Time
30 minutes
Cook Time
4 People
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ABOUT Fish kalia with cauliflower & green peas RECIPE

Fish kalia is a famous bengali dish and fish kalia with cauliflower in winter is also popular. Though nowadays all vegetables are easily available throughout the year but the seasonal vegetables always better in taste and flavour in comparison with it in off season. Winter is the best time for cauliflowers and green peas . So I cooked this winter special fish curry for lunch today.

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • West Bengal
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. Rohu fish pieces cleaned and rinsed 4
  2. Cauliflower cut into thick and 1" size 8 pieces
  3. Potato 1 big size sliced
  4. Green peas 1/2 cup
  5. Onion paste 2 tablespoon
  6. Ginger paste 2 teaspoon
  7. Cumin seeds paste 2 teaspoon
  8. Green cilli paste 2 teaspoon
  9. Salt and turmeric powder as required
  10. Red chilli powder 1/2 teaspoon( optional)
  11. Sugar 1 teaspoonful
  12. Bengali garam mashala powder 1 teaspoon
  13. Bay leaf 1
  14. Cumin seeds 1/2 teaspoon
  15. Green cilli slits 2-3
  16. Freshly chopped coriander handful
  17. Tomato chopped and make a paste / puree 3/4 cup
  18. Oil for frying and cooking ( Mustard oil is the best option for this recipe)


  1. Rub fish pieces with salt and little cilli powder (optional) turmeric powder
  2. Heat mustard oil in a kadai. Deep fry the fish pieces, drain excess oil and keep aside.
  3. Now from the remaining oil take 2 tablespoon oil and keep aside for later. Fry the sliced potatoes in the hot and leftover oil in the kadai , drain excess oil and keep aside.
  4. Then fry cauliflower pieces and keep aside.
  5. Then add the 2 tablespoon oil, heat it, add bay leaf and cumin seeds. Let them splutter.
  6. Add onion paste, add ginger , cumin and cilli paste and fry until fried smell appears.
  7. Add cauliflowers, potatoes and green peas and tomato paste/ puree. Stir
  8. Add turmeric powder mix well.
  9. Keep frying. After 4-5 minutes add 2 cups of water. Mix once.
  10. Cover it with a lid and let it cook for about 12 minutes.
  11. Then remove cover and add fish pieces. Cover again.
  12. Let it cook for another 6-7 minutes.
  13. Then remove the lid and sprinkle garam mashala powder and green chillis.
  14. Cover again for another 4 minutes.
  15. Remove from heat
  16. Garnish with freshly chopped coriander
  17. Serve hot with steamed rice

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