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Photo of Bengali Style Pomfret Kalia by Indrani Dhar at BetterButter
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Bengali Style Pomfret Kalia

May-05-2016
Indrani Dhar
10 minutes
Prep Time
20 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Bengali Style Pomfret Kalia RECIPE

This is a very common fish preperation of fish in Bengali Cuisine which we call as Kalia. Kalia is a Bengali cooking term which means a very rich preparation of fish, meat, egg or even vegetables, using a fair amount of oil and ghee with a sauce usually based on ground ginger and onion paste that is finally sprinkled with Bengali Garam Masala (a grounded powder of cinnamon, cardamom and cloves) on top.

Recipe Tags

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

Ingredients Serving: 6

  1. Pomfret fish : 2-3 pieces
  2. onions : 2, finely chopped/grated
  3. garlic : 3 cloves, grated
  4. Green Chillies : 2
  5. ginger paste : 1 tbsp
  6. tomato : 1, medium sized, chopped
  7. Black Cumin/Kalonji/Kala jeera : 1 tsp
  8. turmeric Powder : 2 tsp (for cooking) + 1 tbsp (for marination)
  9. Red Chilli Powder : 1 tsp (as per taste)
  10. cumin Powder : 1 tsp
  11. salt to taste
  12. sugar : 1/2 tsp
  13. oil : 2 tbsp (for frying fish) + 1 tbsp (for cooking)
  14. Fresh coriander leaves for garnishing

Instructions

  1. Wash and clean the fish well. Then marinate them with 1 tbsp turmeric powder and 1 tsp salt. Rub all over the fish and keep aside for at least 1/2 an hour. Also make a paste of the ginger and 1 green chilli.
  2. Heat enough oil in a flat frying pan, place the marinated fish one or two at a time (do not overcrowd the pan) and fry them on a medium heat from both sides until they are well browned. Remove and keep the fried fish aside.
  3. Heat 1 tbsp oil in another pan or kadhai, temper the oil with black cumin and 1 green chilli slitted from the middle. When seeds crackle, add the finely chopped onions and grated garlic, mix well and saute them for a couple of minutes.
  4. Add the ginger, green chilli paste and again mix it thoroughly with the onions. Mix the turmeric, red chilli, cumin powder and a pinch of salt with 2-3 tbsp of water.
  5. After sauteing the onion-ginger-garlic for 1-2 minutes, add this spice mixture. In a medium-high heat, saute the spice paste till the oil separates for about 2-3 minutes.
  6. Now add the chopped tomatoes and cook until the tomatoes get mixed well with the spices and the oil separates from the masala (spice blend). Season with salt and add sugar. Mix it well and add 1 cup of warm water in there.
  7. Cover with a lid and cook for about 7-8 minutes in medium heat or gravy thickens. (I didn't cook till the gravy thickened and just kept a little thin gravy, but it's upto you. Both the version has its own taste.)
  8. Check the seasoning before you remove the pan from the heat.
  9. Lastly garnish it with fresh coriander leaves and serve with plain rice.

Reviews (3)  

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Mun Debojit
Aug-30-2017
Mun Debojit   Aug-30-2017

But wen to add d fried fish?? U didn't mention..

Titir Pande
May-06-2016
Titir Pande   May-06-2016

sounds yummy

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