Modern Fish Kalia Delight

About this recipe

Experience a contemporary twist on a classic Bengali fish curry. Delightfully spicy, this fish kalia is rich with flavors of cumin, coriander, and mustard oil, featuring tender fish fillets simmered to perfection. Ideal for those who love vibrant and aromatic dishes, served best with steamed rice and a slice of lime.

Ingredients

• 500g fish fillets
• 2 large onions, finely chopped
• 2 ripe tomatoes, finely chopped
• 2 tsp ginger paste
• 2 tsp garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala powder
• 2 tbsp mustard oil
• 1 cup coconut milk
• Salt to taste
• Fresh coriander leaves for garnish
• 1 lime, sliced

Directions

1. 1

   Marinate the fish fillets with turmeric powder and salt for 10 minutes.

2. 2

   Heat mustard oil in a pan over medium heat and fry the fish fillets until golden brown, then set aside.

3. 3

   In the same pan, fry onions in mustard oil until golden brown.

4. 4

   Add ginger and garlic paste, cooking for one minute, until fragrant.

5. 5

   Stir in chopped tomatoes and cook until the oil separates.

6. 6

   Add cumin, coriander, turmeric, and red chili powders, along with salt, and fry for one minute.

7. 7

   Pour in coconut milk and bring the mixture to a simmer.

8. 8

   Add the fish fillets and garam masala powder. Cover and cook for 10 minutes.

9. 9

   Garnish with fresh coriander leaves and serve hot with steamed rice and a slice of lime.