Rohu Macher Kalia

Bengalis being pretty fishy folks (pun intended) have thought of hazaar permutation & combination of cooking fish. Today I thought of making Fish Kalia for dinner. This is a gravy based dish usually made with fish like Rui(Rohu) or Katla, it is not very rich but sufficiently spicy. This is appropriate for both lunch and dinner and is also popular as a dish that a Bengali family would serve their guests on special occasions. I made this with Rohu this time and it was really very tasty.

Ok, an apology is due here, as I do not cook by measure, & I kind of throw in ingredients according to andaaz, so feel free to innovate. I will try to be more specific with my measurments while I cook now.

What You Need

• 2 mid size Rohu ~ cut into 4 steak like pieces (didn’t use the fish head)
• Potatoes ~ 2 , each cut into 4 halves
• Tomatoes ~ 1 medium
• Onions ~ 1 medium/half of the big ones, grind to a paste
• Ginger ~ freshly grated around 1tbsp
• Garlic ~ 2 flakes grind along with onion
• Green Chillies ~ 4/5
• Corriander leaves
• Turmeric Powder
• Jeera(Cumin) Powder
• Dhania(Corriander) Powder
• TejPata(Bay Leaves) ~ 2
• Elaichi(Cardamom) ~ 4/5
• Whole Jeera (Cumin seeds)
• Yogurt ~ around 2/3 tbsp
• Salt

How I Do It

1. Wash the fish pieces in warm water, pat dry & and mix them with a teaspoon of turmeric powder and salt.
2. Chop tomatoes in small pieces
3. Grind onion and garlic to a paste
4. Chop the potatoes, each in 4 halves
5. Fry the fish in hot oil till it turns golden on both sides, kind of deep fry.
6. Heat oil in Kadai/Frying Pan.
7. Temper with TejPata (Bay Leaves), Elaichi (Cardamom) and whole Jeera (Cumin seeds)
8. As soon as they start sputtering add the onion & garlic paste.
9. Add a little sugar while frying as it adds a brown color (due to carmelization)
10. When the onion has turned reddish brown add the chopped tomatoes
11. Saute till they become a fine pulp.
12. Add the potatoes and continue frying
13. Mix the Jeera Powder, Dhania Powder and the grated ginger with yogurt(instead of water) to make a paste and add this masala.
14. Add a pinch of turmeric powder and water. You don’t want this gravy to be very watery so add water with caution.
15. When the gravy comes to a boil and the potatoes are almost done(not fully boiled yet) add the fish pieces.
16. Add salt.
17. Cook for a few more minutes till the potatoes are cooked and you are done.
18. Garnish with fresh coriander leaves. The gravy is best enjoyed with white rice.