Bengali’ and fish are almost like a match made in heaven. Amongst all the fish preparation that’s commonly known fish Kalia happens to be one of them. This rich thick spicy gravy of fish has its roots that can be tracked down to Awadhi cuisine. Awadhi cuisine was always known for its rich texture. And with cross cultural influence in the country Qaliya or Kalia as we know it saw many transformations. It got fine tuned and what we today get to see in Bengali households is much different than the one that really existed. 

Fish kalia happen to be a celebratory dish. Typically made with big pieces of rui or katla, sees a thick red gravy that usually goes best with hot steam rice. This robust fish curry is a real delight.