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Fish Kaliaa

By Arpita © 2020 Spicy World
Sep 23, 2015

In Bengali's weekdays lunch menu fish has to be there. There is a say 'mache-bhate-bangali' indicates our common meal is fish curry and rice. This is a special dish for party, occasions or gatherings. Macher kaliya goes very well with sweet pulao, fried rice or even plain rice.

Ingredients

Rohu fish 4 pcs.
Brown onion 1 cup.
Ginger and garlic paste 1 Teaspoon.
Hunk curd 4 Teaspoon.
Turmeric powder 2 Teaspoon.
Cumin powder 1 Teaspoon.
Coriander powder 1 Teaspoon.
Red chili powder 1 Teaspoon.
Salt and sugar.
One bay leaf.
Three cloves.
Three green cardemom.
One small cinnamon stick.
Mustard oil 7 Teaspoons and Ghee 1 Teaspoon.
One green chili.
Warm water.

Steps

Marinate the fish pieces with salt and 1 Teaspoon of turmeric powder for 20 minutes.
Take a pan and heat mustard oil.
Put the marinated fish pieces one by one and fry both side till it become red. Then keep aside.
Make a paste of brown onion and hunk curd.
In the same oil add bay leaf, green cardemom, cloves, cinnamon stick. Saute it for a minute.
Then add the ginger and garlic paste. Fry it for 2 minutes.
Then add the onion paste. Cook it for 10 minutes.
Then add all mentioned spice powder, salt, sugar. Cook this for 6 minutes.
Then add the fried fish pieces, green chili and some water. Cook the fish with gravy for another 10 minutes.
Turn off your gas and add 1 Teaspoon ghee on top.

Your fish kaliaa is ready ...