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Fish Kaliaa


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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.

Fish Kaliaa


  • 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.


  • 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 ...
  • Serve hot with plain rice ...

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