Home-made for Non-vegetarians from East India

 The Best Indian Fish Curry Recipe - Fish Kalia

- Homely Chef

Kalia and Qorma are the two mainstays of Mughlai cooking. Qorma has a base of ghee — water regardless of whether it is added for cooking in the long run get dry. Kalia, interestingly, is water-or milk-based and the last dish is runnier. Qorma is for extraordinary events, while Kalia is for a greater amount of regular planning. Obviously, this kalia, and other Bengali kalian, are vigorously altered from the first Mughal kalia — which were not as red hot. These likely evolved under the Nawabs of Bengal consolidating neighborhood fixings and tastes.

This fish kalia is made with either rui (rohu) or Katla (catla) — the two of which are freshwater carp exceptionally famous in East India. It is ideal on the off chance that you can purchase a live Rohu carp weighing 3-4 kg and cook it that very day. Our recipe is tolerably high on chilies which will offset the sharpness of the yogurt or tomatoes, as well as the pleasantness of the broiled onions, sugar, and raisins. You might try and add seared potatoes to the sauce assuming that you like them. Serve this with plain bubbled rice or with a polao.

                   So, here is the recipe for Rohu Fish Kalia using the ingredients below - 

Ingredients:

500 grams of Rohu fish ( Freshwater Carp )

1 onion, finely chopped

1 tablespoon of onion paste

1 teaspoon of turmeric powder

1 tablespoon of ginger garlic paste

2 tablespoons of cashew nut paste

1/2 cup of tomato puree

1 teaspoon of cumin powder

1 teaspoon of red chilly powder

2 green chilies, slit lengthwise

1 red chili, broken into pieces

2 bay leaves

1-inch cinnamon stick

3 cardamom pods

3 cloves

4 tablespoons of mustard oil

Salt, to taste

1 teaspoon of sugar

                                             

                                                                  

Instructions:

- Clean the Rohu fish thoroughly and cut it into medium-sized pieces. Marinate the fish pieces with 1/2 teaspoon of turmeric powder and a little salt. Keep it aside for 10-15 minutes.

- Heat the mustard oil in a pan or kadhai. Add the bay leaves, cinnamon, cardamom, and cloves. Fry for a few seconds until the spices release their aroma.

- Add the chopped onion and red chili to the pan and fry until the onions turn translucent.

- Add the ginger garlic paste and fry for a few more minutes until the raw smell disappears.

- Now add the onion paste, cashew nut paste, cumin powder, and red chilly powder. Mix everything well and cook for a minute or two.

- Add the tomato puree and cook for another 5-7 minutes until the oil starts to separate from the mixture.

- Add the slit green chilies and 1 cup of water. Bring it to a boil.

- Add the marinated Rohu fish pieces to the pan and gently stir so that the fish is coated well with the gravy. Add salt to taste and 1 teaspoon of sugar.

- Cover the pan and let it cook on low heat for around 10-12 minutes or until the fish is cooked and the gravy thickens.

- Once the fish is cooked, turn off the heat and let it sit for a few minutes before serving.

Your Rohu Fish Kalia is now ready to be served! It goes well with steamed rice or roti. Enjoy!

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