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Katla Kaliya (Bengali Style fish kalia)

Kalia or Qalia is one among strong pillars of Mughlai cuisine. However this Bengali style Katla Kalia is a heavily improvised version from the original Mughal kalia. These type of Bengali kalias has probably originated under the Nawabs of Bengal including local availabilities and taste and flavours. This particular recipe of kalai has curd which gives the body to the gravy and the whole spices adds up the Mughlai flavors.

  • Prep time:
  • 15mins
  • cook time:
  • 30mins
  • serves:
  • 5

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Non-vegetarian

Level : Moderate

Cuisine : Bengali

Course : NA

Tags

  • Non Veg
Ingredients

Ingredients For Katla Kaliya (Bengali Style fish kalia)

Methods
  • 1. First wash the wish and strain it well. Now add salt and tumeric in good amount. Take a kadai add mustard oil. Fry all the fish pieces well till it becomes crispy outside and cooked inside.
  • 2. Meanwhile whisk he curd with little salt and sugar. Add kashmiri red chilli powder and tumeric powder into it. Whisk properly. Then slice 1onion thinly and keep aside..
  • 3. Now take a kadai. Add 4tbsp of mustard oil and 1tbsp of ghee and let it heat. Add the bay leaf and whole spices into it. Let it crackle. Now add the sliced onion. Add little salt and sugar and saute it on medium flame until it turn golden. Then add onion paste and let become golden.
  • 4. Now add the ginger+green chilli paste and saute untill the raw smell goes away. Add the red chilli powder at thing stage and keep on braising the masala for about 5minutes.
  • 5. At this stage add the curd + spice powder mixture and keep on continuously while adding the mixture. Make sure to keep the flame on low orelse the curd will curdle.
  • 6. Now keep on stirring the entire masala very well for about 6-8mintues on low-medium flame splashin soem hot water in between..
  • 7. Now put a lid and let the masala slowly cook on a low flame for about 8-10minutes untill oil separates on top. Make sure to splash hot water and stir in between.
  • 8. At this stage at the homemade garam masala and add 1/2cup of hot water and let it boil for 3-4minutes. Check the seasoning once. Add if anything is required.
  • 9. Then add the already crispy fried fish into he gravy let it cook for 5minutes untill the fish soakes the gravy.
  • 10. Finish off with some ghee and give a stir and switch off the flame. Let it rest for a while on it's own heat.
  • 11. Serve with hot steaming rice.

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