Katla Macher Kalia Recipe
About Katla Macher Kalia Recipe:
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.
- 19 Ingredients
Ingredients for Katla Macher Kalia Recipe
- 600 gram Katla fish
- As required Salt
- As required Turmeric powder
- 300 gram Onion
- 20 gram Ginger
- 30 gram Tomato quatterd
- 6 piece Green chilies
- 30 gram Raisins
- 50 gram Yoghurt
- 4 gram Cumin powder
- 2 gram Red chili powder
- 6 gram Kashmiri red chili
- 80 gram Mustard oil
- 4 piece Bay leaves
- 4 piece Dried red chilies
- 4 piece Cardamom
- 2 piece Cinnamon
- 4 piece Cloves
- 1 teaspoon Cumin seeds
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Katla Macher Kalia Recipe
Steps to prepare
Take some big katla pieces and marinate it with some salt and turmeric.
step 1- Make a paste of Onion, ginger and garlic with some green chilies
Step-2 Fry the marinated pieces of fish and keep them aside
Step3- In a bowl mix all the dry spices and add some water to it. Make like a thick paste
Step 4 - In the leftover oil in the pan add the bayleaves and some cumin and saute for 2 minutes
Step 5 - Now add the liquid paste that's done. Cook till sometime and then add the spice paste, tomato and curd. Keep cooking for 5-7 more minutes
Make a paste of cumin powder,red chili powder, kashmiri red chili and turmeric powder
Heat the pan with oil and fry the sliced onions until golden, set aside
Fry the marinated fish until golden and set aside. Add ghee in the oil and dried red chilies
Add bay leaves, cardamom, cinnamon and cloves. Add cumin seeds 1 tsp and temp well.
Add the onion ginger paste and mix well.
Add 1 cup hot water, salt, sugar, tomatoes, yogurt and cover cook.
Add raisins and green chilies and add some more hot water and let it boil
Add the fried fish and fried onions and finally toss on some garam masala on to it,