THE BIYEBARI STYLE MACHER KALIA FishCurriesIndian Recipes 11 Dec Written By Shilpa Anand BENGALI FISH CURRY INGREDIENTS 500-600 gms of fish( rohu, pomfret, SURMAI etc)Turmeric and salt for marination Mustard oil 1tsp ghee4dried red chillies 4bay leaves4cloves4 cardamoms1-2 pieces of cinnamon1 tsp cumin seeds 1onion sliced and fried to make birista( optional) 2 onions paste I-2 inch ginger 1-2 tomatoes, chopped2 tbsp yogurt ½ tsp turmeric powder1tsp Shilpas Masala mill everyday masala 2tsp Shilpa's Masala mill Kashmiri chilli powder Click Here to Buy Everyday Masala from our website ½ tsp cumin powder 1- 2 tsp sugar Hot water ½ tsp Bengali Garam Moshla ( powdered cardamon, cloves, cinnamon) 4-6 green chillies, slitINSTRUCTIONS Pat dry the fish and marinate with turmeric and salt Fry the pieces in mustard oil and keep aside Blend together onion and ginger into a paste without water In the same kadhai ( fried fish) add ghee and whole garam masalas along with red chillies Add the onion and garlic paste Fry until rawness disappears ( 6 mins) Add salt and sugar Add tomatoes and fry until they are softened ( add a little splash of water if needed) Turn up the heat and add yogurt and fry vigorously When oil separates on surface, add boiling hot water Simmer Add fried fish and green chillies Add birista if desired Simmer the Kalia for a few more minutesSwitch off the flame and sprinkle the Bengali Garam Moshla and cover with a lid That’s it, your authentic Fish Kalia is ready Serve after half an hour with rice SPICE LEVEL:🌶🌶 Shilpa Anand
THE BIYEBARI STYLE MACHER KALIA FishCurriesIndian Recipes 11 Dec Written By Shilpa Anand BENGALI FISH CURRY INGREDIENTS 500-600 gms of fish( rohu, pomfret, SURMAI etc)Turmeric and salt for marination Mustard oil 1tsp ghee4dried red chillies 4bay leaves4cloves4 cardamoms1-2 pieces of cinnamon1 tsp cumin seeds 1onion sliced and fried to make birista( optional) 2 onions paste I-2 inch ginger 1-2 tomatoes, chopped2 tbsp yogurt ½ tsp turmeric powder1tsp Shilpas Masala mill everyday masala 2tsp Shilpa's Masala mill Kashmiri chilli powder Click Here to Buy Everyday Masala from our website ½ tsp cumin powder 1- 2 tsp sugar Hot water ½ tsp Bengali Garam Moshla ( powdered cardamon, cloves, cinnamon) 4-6 green chillies, slitINSTRUCTIONS Pat dry the fish and marinate with turmeric and salt Fry the pieces in mustard oil and keep aside Blend together onion and ginger into a paste without water In the same kadhai ( fried fish) add ghee and whole garam masalas along with red chillies Add the onion and garlic paste Fry until rawness disappears ( 6 mins) Add salt and sugar Add tomatoes and fry until they are softened ( add a little splash of water if needed) Turn up the heat and add yogurt and fry vigorously When oil separates on surface, add boiling hot water Simmer Add fried fish and green chillies Add birista if desired Simmer the Kalia for a few more minutesSwitch off the flame and sprinkle the Bengali Garam Moshla and cover with a lid That’s it, your authentic Fish Kalia is ready Serve after half an hour with rice SPICE LEVEL:🌶🌶 Shilpa Anand