No meal is complete without a fish dish in a Bengali Cuisine. Even being a Bengali I didn't use to enjoy fish and would prefer Chicken or mutton over it.But my taste for fish developed after my marriage. Here i have tried to twist a simple fish kalia dish with the meat masala and red chillies available in the market. The alteration was significant and the taste of the delicacy is enhanced. Would really like to recommend its preparation if you love spicy north Indian foods. Basically the taste of this cuisine is a blend of West Bengal and North Indian states and the look is richer and it tastes more spicy.
INGREDIENTS:
Rohu Fish- 1 kg
Mustard Oil - for frying
Turmeric-1 tsp
Salt to taste
Onion paste- made from 2 medium sized onion
Garlic paste- 2 tsp
Ginger paste- 1 tsp
Red chilli Whole cut into small pieces- 2 nos
Bay leaves- 2 nos
Cloves- 2 nos
Cardamom- 2 nos
Nutmeg Powder- a pinch
Meat masala- 3tbsp
METHOD:
- Wash the fish pieces properly and put it in a big colander to draw off all the excess water from the pieces
- Now marinade the fish with turmeric and salt and leave aside for 30 minutes.
- Take mustard oil in a kadai and heat it till smoke starts to appear.
- Now deep fry these fish pieces on medium flame in batches.
- When you are done, take out the fish and remove the excess oil from the fishes.
- To make the gravy you can use the left over oil in the kadai.
- Heat the oil and add the red chilli pieces and cloves, cardamom, bay leaves along with a pinch of nutmeg powder.
- Now add the onion paste and garlic paste and saute it till this onon garlic paste turns brownish.This will take about 10 minutes on medium flame.
- Add meat masala to this and cook for another 3 to 4 minutes.
- Add the fish pieces and mix along with the prepared mix gently without breaking the fish pieces.
- Add water and required amount of salt according to your taste and bring it to boil. Now cover it with a lid and cook for 5 minutes.
- Your spicy fish kalia with meat masala is ready.
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