Name: Fish kalia with cauliflower & green peas recipe by Soma Mukherjee at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Rohu fish pieces cleaned and rinsed 4; Cauliflower cut into thick and 1" size 8 pieces; Potato 1 big size sliced; Green peas 1/2 cup; Onion paste 2 tablespoon; Ginger paste 2 teaspoon; Cumin seeds paste 2 teaspoon; Green cilli paste 2 teaspoon; Salt and turmeric powder as required; Red chilli powder 1/2 teaspoon( optional); Sugar 1 teaspoonful; Bengali garam mashala powder 1 teaspoon; Bay leaf 1; Cumin seeds 1/2 teaspoon; Green cilli slits 2-3; Freshly chopped coriander handful; Tomato chopped and make a paste / puree 3/4 cup; Oil for frying and cooking ( Mustard oil is the best option for this recipe)

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.

Ingredients Serving: 4

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

Instructions

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