A classic Bengali fish curry where tender Rohu fish steaks are fried and simmered in a rich, aromatic gravy of yogurt, onions, and spices. This celebratory dish is a perfect centerpiece for any special meal.
Prep20 min
Cook35 min
Servings4
Serving size: 1 serving(1 piece of fish with approximately 1 cup of gravy)
313cal
30gprotein
14gcarbs
16g
Ingredients
600 g Rohu Fish (cut into 4 large steaks)
1 tsp Turmeric Powder (divided for marinade and gravy)
1.5 tsp Kashmiri Red Chili Powder (divided for marinade and gravy)
1.5 tsp Salt (divided for marinade and gravy, adjust to taste)
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.
Protein-packed Mahi Kalia with fluffy rice - a perfectly spiced, homestyle comfort food!
This awadhi dish is perfect for lunch. With 575.5799999999999 calories and 35.31g of protein per serving, it's a muscle-gain option for your meal plan.
fat
3 pcs Cloves
2 pcs Onion (medium-sized, made into a fine paste)
1.5 tbsp Ginger Paste
1 tbsp Garlic Paste
1 pcs Tomato (large, pureed)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 cup Curd (plain, full-fat, whisked until smooth)
1 tsp Sugar
2 pcs Green Chili (slit lengthwise)
1.5 cup Water (warm)
0.5 tsp Garam Masala
1 tbsp Ghee
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Marinate the Fish
Rinse the fish steaks and pat them completely dry with paper towels. This is crucial for a good fry.
In a mixing bowl, combine 0.5 tsp turmeric powder, 0.5 tsp Kashmiri red chili powder, 0.5 tsp salt, and the lemon juice to form a paste.
Gently rub this marinade over each fish steak, ensuring they are evenly coated. Let it rest for 15-20 minutes.
2
Shallow Fry the Fish
Heat the mustard oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Wait until it becomes very hot and you see light smoke rising; this removes its pungent raw smell.
Carefully slide the marinated fish steaks into the hot oil, placing them away from you. Fry in two batches to avoid overcrowding the pan.
Fry for about 3-4 minutes per side, until they are golden brown and crisp. Do not over-fry, as they will cook further in the gravy.
Remove the fried fish with a slotted spoon and set aside on a plate.
3
Prepare the Gravy Base (Kalia Masala)
In the same pan, retain about 3-4 tbsp of the oil. If there's more, remove the excess.
Lower the heat to medium. Add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for 30-45 seconds until they release their aroma.
Add the onion paste and cook, stirring frequently, for 8-10 minutes until it turns a light golden brown and the raw smell disappears.
Add the ginger and garlic pastes and sauté for another 2 minutes until their raw aroma is gone.
4
Cook the Spices and Tomato
Add the tomato puree, the remaining 0.5 tsp turmeric powder, 1 tsp Kashmiri red chili powder, cumin powder, and coriander powder.
Mix well and cook the masala on medium-low heat, stirring occasionally. Continue cooking for 5-7 minutes until the paste thickens and you see oil separating from the sides of the masala.
5
Incorporate Yogurt and Simmer
Reduce the heat to the lowest setting. Add the whisked yogurt and sugar. Stir continuously and vigorously for 2-3 minutes to prevent the yogurt from curdling.
Once the yogurt is fully incorporated into the masala, add 1.5 cups of warm water and the remaining 1 tsp of salt. Stir well and bring the gravy to a gentle boil over medium heat.
Carefully slide the fried fish pieces into the gravy. Add the slit green chilies.
6
Finish and Serve
Cover the pan and let the curry simmer on low heat for 5-7 minutes. This allows the fish to soften and absorb the flavors of the gravy.
Turn off the heat. Gently stir in the garam masala and ghee. This final addition adds a beautiful aroma and richness.
Garnish with freshly chopped coriander leaves. Let the Mahi Kalia rest for at least 10 minutes before serving. This helps the flavors to meld perfectly. Serve hot with steamed basmati rice.
Servings
4
Serving size: 1 serving
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.