bengaliMediumnon vegetariangluten freenut freesoy free

Fish Kalia

Name: Fish Kalia
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 600 g fish (firm river fish steaks such as rohu or katla, cleaned); 4 tbsp mustard oil; 2 pcs onion (medium, finely sliced); 1 inch ginger (made into paste); 5 pcs garlic (cloves, made into paste); 0.5 cup yogurt (plain, whisked); 1 pcs tomato (medium, finely chopped); 2 pcs potato (medium, peeled and halved); 2 pcs bay leaf; 3 pcs green cardamom; 3 pcs cloves; 1 inch cinnamon (small piece); 1 tsp cumin powder; 1 tsp coriander powder; 1 tsp turmeric powder (divided); 0.5 tsp red chili powder; 1 pinch garam masala; 2 pcs green chili (slit); 0.5 tsp sugar; 0.5 tsp salt (divided); 2 cup water (for gravy); 1 tsp ghee (for finishing)

RATING

4.6/5(115)

TASTE SCORE

9/10

A rich Bengali fish curry with lightly fried fish simmered in a warmly spiced onion-yogurt gravy. It has a festive feel, balanced heat, and a glossy sauce that tastes especially good with plain rice.

PREP

20m

COOK

30m

SERVES

1 LARGE PIECE OF FISH WITH GRAVY

579 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Season the fish and potatoes.
1.Rub the fish with 0.5 tsp turmeric powder and 0.25 tsp salt.
2.Set the fish aside for 10 minutes.
3.Rub the potato halves with the remaining 0.5 tsp turmeric powder and a small pinch of salt.
TIPPat the fish dry before seasoning so it fries neatly and does not spit too much in the oil.
fry · ~11 min
Fry the fish and potatoes.
1.Heat mustard oil in a kadai until lightly smoking, then lower to medium heat.
2.Slide in the fish pieces and fry lightly on both sides until just sealed, 2-3 minutes per side.
3.Remove the fish to a plate.
4.Fry the potatoes in the same oil until lightly golden on the edges, about 4-5 minutes, then remove.
TIPDo not fully cook the fish here; it will finish gently in the gravy and stay tender.
saute · ~13 min
Build the spice base.
1.Reduce the oil if needed, leaving about 2 tbsp in the kadai.
2.Add bay leaf, green cardamom, cloves, and cinnamon.
3.Add the sliced onion and cook until golden, 6-7 minutes.
4.Add ginger paste and garlic paste, then sauté for 1 minute.
5.Add tomato and cook until soft and the oil begins to separate, 3-4 minutes.
TIPKeep the heat medium once the whole spices go in so they perfume the oil without burning.
mix · ~4 min
Add the powdered spices and yogurt.
1.Stir in cumin powder, coriander powder, red chili powder, sugar, and the remaining 0.25 tsp salt.
2.Cook for 30 seconds, splashing in a little water if the masala looks dry.
3.Lower the heat and add the whisked yogurt gradually, stirring continuously.
4.Cook until the masala looks smooth and glossy, 2-3 minutes.
TIPLow heat and constant stirring keep the yogurt from splitting.
simmer · ~10 min
Simmer the gravy with the potatoes.
Add water and bring the gravy to a gentle boil. Slip in the fried potatoes and green chilies, then cover and simmer until the potatoes are nearly tender, about 8-10 minutes.
simmer · ~5 min
Finish the fish kalia.
Add the fried fish pieces in a single layer and spoon some gravy over them. Simmer uncovered for 4-5 minutes until the fish is cooked through and the gravy is lightly rich and coating.
TIPShake the pan gently instead of stirring hard so the fish pieces stay whole.
garnish · ~2 min
Finish with garam masala and ghee.
Sprinkle garam masala over the curry and drizzle in the ghee. Turn off the heat and let the curry sit for 2 minutes so the aroma settles into the gravy.
serve
Serve hot with plain rice.

PRO TIPS

What to keep in mind.

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

1
Heat the mustard oil until it just starts smoking to tame its raw sharpness before frying the fish.
2
Pat the fish steaks very dry and avoid crowding the kadai, or they will steam instead of lightly sealing.
3
Fry the fish only until the surface firms up; overfrying first can make it dry after simmering in the gravy.
4
Whisk the yogurt until completely smooth and bring it closer to room temperature so it blends into the masala more easily.
5
Cook the onions to an even golden color, not dark brown, for the classic rich but balanced kalia gravy.
6
Let the potatoes get lightly golden in the oil so they hold their shape and absorb the gravy better while simmering.
7
Rest the finished curry for a few minutes after adding ghee and garam masala; the sauce tastes rounder and more cohesive.
8
Fish Kalia often tastes even better the next meal, but reheat very gently so the fish pieces do not break.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Shallow-fry the fish and potatoes with less mustard oil, then reduce the residual fat before making the gravy for a lighter everyday version.

rui katla

Rui-katla

Use rohu or katla steaks for a more traditional Bengali result; both hold up well in the gravy and pair beautifully with the warm whole spices.

boneless

Boneless

Make it with firm boneless fish chunks if you want easier serving for children or guests, though the gravy is especially flavorful with bone-in steaks.

spicier