Name: Bengali Style Fish Kalia recipe by Amrita Roy at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: Fish Pieces - 4; Onion Paste - 1/2 cup; Ginger Paste - 2 teaspoon; Garlic Paste- 1 teaspoon; Tomato Puree - 1/2 cup; Cinnamon Stick - 1 inch; Clove - 2; Cardamom - 2; Green Chilli - 3 to 4; Coriander Leaves - handful chopped; Turmeric Powder - 2 teaspoon; Sugar - 1 teaspoon; Red Chilli Powder - 1 teaspoon; Cumin Powder - 11/2 teaspoon; Coriander Powder - 1 teaspoon; Salt to taste; Mustard oil- 1 to 11/2 cup

Ingredients Serving: 4

Fish Pieces - 4
Onion Paste - 1/2 cup
Ginger Paste - 2 teaspoon
Garlic Paste- 1 teaspoon
Tomato Puree - 1/2 cup
Cinnamon Stick - 1 inch
Clove - 2
Cardamom - 2
Green Chilli - 3 to 4
Coriander Leaves - handful chopped
Turmeric Powder - 2 teaspoon
Sugar - 1 teaspoon
Red Chilli Powder - 1 teaspoon
Cumin Powder - 11/2 teaspoon
Coriander Powder - 1 teaspoon
Salt to taste
Mustard oil- 1 to 11/2 cup

Instructions

1. Clean the fish properly and marinate the pieces with salt and turmeric for half an hour. Heat oil in a wok and fry the fish pieces (both sides) till golden in colour. Keep them aside.
2. Add cinnamon stick, clove and cardamom in the same oil (after frying the fish pieces remaining 2 tablespoon oil is enough, if more oil is there you can reduce it).
3. Next add garlic paste and followed by onion paste and ginger paste. Cook them very well.
4. Add sugar, salt and turmeric powder. Next goes cumin powder, coriander powder, red chilli powder and green chilli. When the mixture starts changing the colour add tomato puree and cook until the raw smell is gone.
5. When oil starts separating add warm water 1 tablespoon and later slowly add 2 cups water. When the gravy starts boiling add the fried fish pieces and cover with a lid.
6. After 5 minutes add fresh coriander leaves and turn off the gas when gravy is thicken. Serve with plain rice.

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