KATLA Maach'er Kalia

KATLA MACHER KALIA - "Machh-E-Bhat-E-Bangali" this bengali term is so perfect with this menu, along with piping hot rice, macher kalia is just an unbeatable combination for any Bengali who loves eating fish. Kalia is a simple delectable Bengali fish curry which is prepared with Rui (Rohu) or Katla (Catla carp) fish in simple spices. Kalia is a most popular dish from the Bengali Biye Bari menu (Wedding food menu), or any other special occasion menu. 

Ingredients:

• Katla Fish - 1 kg (7- 8 pieces)
• Salt to taste
• Turmeric powder - 1/2 tsp
• Onions - 2-3 big (paste)
• Tomato - 2 (paste)
• Mustard oil 
• Green chilies - 4-5 or as per taste
• Ginger paste - 1 tsp
• Dry red chilies
• Bay Leaves
• Cardamom 
• Cinnamon
• Clove
• Cumin seeds - 1/2 tsp
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Kashmiri Red chilies - 1/2 tsp
• Yogurt - 1/2 cup
• Raisin 
• Hot water
• Fresh Coriander leaves for garnishing (optional)

Process:

1.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Fish Curry in Kerala Style

Kerala Fish Curry is a delectable option to prepare for regular meal, if you love coconut based curries. This fish curry recipe comes with special additions of tamarind extract and curry leaves, simmered with fish and coconut paste. You can pair with simple steamed rice for an easy lunch menu.

Note - Boneless fishes are best to make this recipe. I have used Catla (Labeo catla), which is also known as the major South Asian Carp. We bong loves Rui Catla equally. 

Ingredients

1. Fish (cut into cubes) - 250 gram
2. Onion - 1
3. Tomato - 1
4. Green chillies - 2-3 (as per your taste)
5. Oil - 5-6 tsp
6. Coconut paste - 1/2 cup
7. Red chilli paste / powder - 1/3 tsp
8. Coriander powder - 1 tsp
9. Turmeric powder - 1/2 tsp
10. Salt to taste
11. Dry red chilli - 2
12. Mustard seeds - 1/2 tsp
13. Curry leaves - 2-3
14. Tamarind extract - 2 tsp
15. Water - 1 cup

Process

1. In a pan, heat oil and saute the fish pieces adding pinch of salt and turmeric powder. You can add raw fish pieces to the curry also, I have fried them little bit.

2. Make a paste of onion, tomato and green chilies and keep aside.

3. Heat the pan, add coconut paste and cook until golden brown. Add dry spices and cook for 2-3 minutes, keep stirring. Remove from heat and keep aside.

4. Heat oil in the pan and add dry red chilli, curry leaves and mustard seeds and fry until the seeds start spluttering. Add the onion tomato paste and coconut paste and fry until brown, stirring continuously. Add the tamarind extract and a cup of water, stir well and bring to a boil.

5. Add fried fishes or raw fish pieces (whichever you are using) and salt as per your taste and simmer for about 10 minutes. 

6. Serve hot with steamed rice.