Bihari Fish Kalia

Name: Bihari Fish Kalia
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: bihari
Ingredients: 600 g fish (firm fish cut into medium steaks); 3 tbsp mustard oil; 2 pcs onion (medium, finely sliced); 0.5 cup yogurt (plain, whisked); 6 pcs garlic (cloves, crushed); 1 inch ginger (peeled and crushed); 2 pcs green chili (slit); 2 pcs tomato (medium, finely chopped); 2 pcs potato (small, peeled and halved); 2 pcs bay leaf; 1 inch cinnamon; 3 pcs green cardamom; 4 pcs cloves; 0.5 tsp cumin seeds; 0.5 tsp turmeric powder (divided); 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 1.5 cup water (for gravy); 2 tbsp coriander leaves (chopped)

RATING

4.4/5(31)

TASTE SCORE

8/10

A rich Bihari-style fish curry with mustard oil, onion, yogurt, and warm whole spices. The fish is lightly fried first, then simmered in a deeply flavored gravy that tastes wonderful with steamed rice.

PREP

20m

COOK

35m

SERVES

1 KATORI

542 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Season the fish and potatoes.
1.Rub the fish with half of the turmeric powder and a small pinch of the salt.
2.Rub the potatoes with a small pinch of the turmeric powder and a small pinch of the salt.
3.Keep both aside for 10 minutes while you prepare the other ingredients.
TIPHandle the fish gently so the steaks stay whole while frying.
fry · ~8 min
Lightly fry the fish and potatoes.
1.Heat mustard oil in a kadai until lightly smoking, then lower the heat.
2.Fry the potatoes until lightly golden on the edges, 4 to 5 minutes. Remove and keep aside.
3.Slide in the fish pieces and fry just until lightly colored on both sides, about 1 to 2 minutes per side.
4.Remove the fish carefully and keep aside.
TIPDo not fully cook the fish here; it will finish in the gravy.
saute · ~9 min
Cook the whole spices and onions.
1.In the same oil, add bay leaf, cinnamon, green cardamom, cloves, and cumin seeds.
2.Let them sizzle for 20 to 30 seconds until fragrant.
3.Add the sliced onion and cook over medium heat until golden, 6 to 8 minutes.
TIPGolden onions give the curry its color and depth, so do not rush this step.
saute · ~7 min
Build the masala base.
1.Add crushed garlic and ginger and cook for 1 minute.
2.Add chopped tomato, red chili powder, coriander powder, and the remaining salt.
3.Cook until the tomato softens and the masala looks glossy, 4 to 5 minutes.
4.Lower the heat and stir in the whisked yogurt little by little so it blends smoothly.
TIPKeep the heat low when adding yogurt so it does not split.
simmer · ~10 min
Make the gravy.
Add the fried potatoes, green chili, and water. Mix well and bring to a gentle simmer. Cook for 8 to 10 minutes until the potatoes are nearly tender and the gravy thickens slightly.
simmer · ~6 min
Finish the fish kalia.
Slide the fried fish into the gravy and spoon some sauce over the top. Sprinkle garam masala, cover, and simmer gently for 5 to 6 minutes until the fish is cooked through and the flavors come together.
TIPKeep the simmer gentle and avoid stirring too much, or the fish may break.
garnish
Garnish with coriander leaves.
serve
Serve hot with steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Heat the mustard oil until it just smokes, then reduce the flame to tame its raw sharpness before frying.
2
Pat the fish dry before rubbing with turmeric and salt so it sears lightly instead of steaming in the oil.
3
Fry the fish only until lightly colored; over-frying now will make it dry once it simmers in the gravy.
4
Cook the onions to a true golden brown, not just soft, because they give kalia its deep color and sweetness.
5
Whisk the yogurt until smooth and add it gradually on low heat to prevent curdling in the masala.
6
Let the potatoes get nearly tender before adding the fish so both finish cooking at the same time.
7
After adding the fish, shake the pan gently instead of stirring with a spoon to keep the steaks intact.