Fish Kalia is a popular and tasty world recipe that is cooked in nearly all Bengali houses, particularly in the city of Kolkata. This dish is also a vital part of the Bengali menu during marriage ceremony and different occasions. The recipe is prepared commonly with Salmon Fish. However halibut and sea deep can also be used instead.
As every one of us are conscious, Bengali's are fish addicts and thus they are the one's who have the greatest fish preparations. One of them is the fish kalia also known as masher kalia. It is a spicy fish curry commonly teamed with rice and is the served in the main way. The time taken to cook Fish Kalia is around 30 minutes. Let’s look at the fish kalia recipe.
Ingredients
1. 2 pounds fish
2. 4pieces (sliced) green pepper
3. 1 tea spoon turmeric powder
4. 2 table spoons yogurt
5. 1piece finely chopped onion
6. 1 tea spoon coriander seeds
7. 12 pieces whole red pepper
8. 3 pieces bay leaf
9. Ginger - finely chopped
10. 2 tea spoons cumin seed powder
11. 2 Pods (chopped) garlic
12. 3 table spoons red pepper powder
13. 1 tea spoon cumin seeds
14. 1 tea spoon sugar (optional)
15. 0.5 Cup (mustard or refined) cooking oil
2. 4pieces (sliced) green pepper
3. 1 tea spoon turmeric powder
4. 2 table spoons yogurt
5. 1piece finely chopped onion
6. 1 tea spoon coriander seeds
7. 12 pieces whole red pepper
8. 3 pieces bay leaf
9. Ginger - finely chopped
10. 2 tea spoons cumin seed powder
11. 2 Pods (chopped) garlic
12. 3 table spoons red pepper powder
13. 1 tea spoon cumin seeds
14. 1 tea spoon sugar (optional)
15. 0.5 Cup (mustard or refined) cooking oil
16. Salt to taste
How to make fish kalia
Take a fresh Salmon fish and slice big pieces of 3 or 4 inches. After washing the pieces, flawlessly dry and clean one tablespoon of turmeric powder and little salt on them. Keep them sideways to marinate.
In the meantime, make a fine paste of ginger, cumin and coriander seeds and whole red pepper. Before crushing those into a paste add slight water to the ingredients.
Heat half cup of first mustard oil in a pan. When it is heated, add the fish pieces to the oil and fry them. Before adding the fish make sure that the oil is fine heated or they will stick to the pan while frying. After they turn golden brown, take out the pieces from fire.
In the remaining oil, add the bay leaf and cumin seeds till they begin to splutter. Then add the chopped garlic and onion and fry them to a light brown color. Add the paste, green peppers and keep stirring for few minutes. Add the curd and keep frying the whole mixture, until it starts sticking to the pan.
Now add the fish pieces and mix well with the mixture. Pour three cup of water to the mixture and stir. Finally add a pinch of salt and little sugar to it. Simmer for minimum of 10 minutes to form rich spicy gravy. Then remove the preparation from heat.
In the meantime, make a fine paste of ginger, cumin and coriander seeds and whole red pepper. Before crushing those into a paste add slight water to the ingredients.
Heat half cup of first mustard oil in a pan. When it is heated, add the fish pieces to the oil and fry them. Before adding the fish make sure that the oil is fine heated or they will stick to the pan while frying. After they turn golden brown, take out the pieces from fire.
In the remaining oil, add the bay leaf and cumin seeds till they begin to splutter. Then add the chopped garlic and onion and fry them to a light brown color. Add the paste, green peppers and keep stirring for few minutes. Add the curd and keep frying the whole mixture, until it starts sticking to the pan.
Now add the fish pieces and mix well with the mixture. Pour three cup of water to the mixture and stir. Finally add a pinch of salt and little sugar to it. Simmer for minimum of 10 minutes to form rich spicy gravy. Then remove the preparation from heat.
Fish Kalia is now ready and can be served hot with pulao or plain rice.
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