A robust and spicy fish curry from the heart of Bihar. Tender fish steaks are shallow-fried in pungent mustard oil until golden, then simmered in a flavorful gravy of onion, garlic, ginger, and traditional Bihari spices. This authentic 'kalia' is a perfect companion for steamed rice, embodying the bold flavors of the region.
Prep20 min
Cook35 min
Servings4
Serving size: 348 g
354cal
26gprotein
15gcarbs
22g
Ingredients
500 g Rohu Fish (cut into 1-inch thick steaks)
80 ml Mustard Oil (approx 1/3 cup)
1.5 tsp Turmeric Powder (divided for marinade and gravy)
1.5 tsp Salt (or to taste, divided)
250 g Onion (2 medium, roughly chopped)
8 pcs Garlic Cloves
20 g Ginger (approx 1-inch piece)
3 pcs Green Chili (adjust to your spice preference)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic Bengali comfort food featuring tender potatoes in a thick, nutty poppy seed paste. It's simple, mildly spiced, and pairs perfectly with steamed rice and dal.
About Bihari Fish Kalia, Steamed Basmati Rice and Aloo Posto
Aromatic Bihari Fish Kalia with creamy Aloo Posto - a perfectly spiced, protein-packed, soul-satisfying meal!
This bihari dish is perfect for lunch. With 876.5999999999999 calories and 35.489999999999995g of protein per serving, it's a muscle-gain option for your meal plan.
fat
250 g Tomato (2 medium, pureed)
1.5 tsp Red Chili Powder (adjust for heat)
2 tsp Coriander Powder
0.5 tsp Black Pepper Powder (freshly ground is best)
360 ml Water (1.5 cups, warm)
15 g Coriander Leaves (for garnish, finely chopped)
Instructions
1
Marinate the Fish
Clean the fish steaks thoroughly and pat them completely dry with paper towels.
In a mixing bowl, combine the fish with 0.5 tsp of turmeric powder and 0.5 tsp of salt. Gently toss to ensure each piece is evenly coated.
Set aside to marinate for 15-20 minutes.
2
Prepare the Masala Paste
While the fish marinates, combine the chopped onion, garlic cloves, ginger, and green chilies in a blender.
Blend to a smooth paste. Add a tablespoon of water only if necessary to help the blades move.
3
Fry the Fish
Heat the mustard oil in a wide, heavy-bottomed pan or kadai over medium-high heat until it becomes aromatic and just begins to smoke lightly. This step is crucial to mellow its pungent flavor.
Reduce the heat to medium. Carefully slide the marinated fish pieces into the hot oil, ensuring not to overcrowd the pan. Fry in batches if needed.
Fry for 3-4 minutes per side until the fish is golden brown and crisp.
Using a slotted spoon, carefully remove the fried fish and set it aside on a plate.
4
Cook the Gravy Base
In the same pan, retain about 4 tablespoons of the oil and discard the rest. Reheat the oil over medium heat.
Add the panch phoran and allow the seeds to crackle and become fragrant, which should take about 30 seconds.
Add the prepared onion-ginger-garlic paste. Sauté for 8-10 minutes, stirring frequently, until the paste turns a deep golden brown and oil begins to separate from the sides.
Add the dry spice powders: the remaining 1 tsp turmeric powder, coriander powder, red chili powder, and black pepper powder. Stir continuously for 30-40 seconds until aromatic.
5
Simmer the Gravy
Stir in the tomato puree and the remaining 1 tsp of salt. Cook the masala, stirring occasionally, for 7-8 minutes until it thickens and you see a layer of oil separating at the edges.
Pour in 1.5 cups of warm water and stir well to combine, scraping any bits from the bottom of the pan.
Bring the gravy to a rolling boil, then reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes to allow the flavors to meld together.
6
Finish and Serve
Gently slide the fried fish pieces into the simmering gravy. Spoon some gravy over the fish.
Cover the pan and cook on the lowest heat for 5 minutes. Avoid stirring vigorously to prevent the fish from breaking.
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes before serving. This allows the fish to absorb the flavors of the gravy. Serve hot with steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Potato (About 3-4 medium, peeled and cut into 1-inch cubes)
50 g White Poppy Seeds (Known as Posto)
3 tbsp Mustard Oil (Essential for authentic flavor)
4 pc Green Chilli (2 for the paste and 2 slit lengthwise for tempering)
0.5 tsp Nigella Seeds (Known as Kalo Jeere)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Optional, to balance flavors)
1 cup Water (Plus more for soaking and grinding)
Instructions
1
Prepare the Poppy Seed Paste
Rinse the white poppy seeds (posto) thoroughly. Soak them in 1/2 cup of warm water for at least 1 hour, or up to 2 hours, to soften them.
Drain the water completely. Transfer the soaked poppy seeds and 2 green chillies to a grinder jar.
Grind to a thick, smooth paste. You may need to add 1-2 tablespoons of water, a little at a time, to facilitate grinding. The paste should be fine and not gritty. Set aside.
2
Temper Spices and Sauté Potatoes
Heat 3 tablespoons of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is fragrant and just begins to smoke. This step is crucial to remove the oil's raw pungency.
Reduce the heat to medium-low. Add the nigella seeds and the 2 slit green chillies. Let them sizzle for about 30 seconds until aromatic.
Add the cubed potatoes to the pan. Sauté for 6-8 minutes, stirring occasionally, until the edges of the potatoes turn light golden brown.
3
Cook with Poppy Seed Paste
Add the turmeric powder and salt to the potatoes. Mix well to ensure the potatoes are evenly coated.
Add the prepared poppy seed paste to the pan. Sauté on low heat for 2-3 minutes, stirring continuously to prevent it from sticking to the bottom and burning, which can make it bitter.
Rinse the grinder jar with about 1/4 cup of water and add this water to the pan to incorporate all the remaining paste.
4
Simmer and Finish
Add the remaining 3/4 cup of water and the optional sugar. Stir everything together well.
Bring the mixture to a gentle boil, then reduce the heat to low.
Cover the pan and let it simmer for 10-12 minutes, or until the potatoes are fork-tender.
Uncover and check the consistency. The gravy should be thick and clinging to the potatoes. If it's too watery, cook uncovered for another 2-3 minutes to thicken.
Turn off the heat. For an authentic finish, drizzle 1 teaspoon of raw mustard oil over the top. Let it rest, covered, for 5 minutes before serving.
