Ingredients
- 5-6 pieces- Catla Fish (500gms)
- 2 medium-sized- Onion (peel and cut into halves lengthwise)
- 1 big sized- Tomato (roughly chopped)
- 8-9 cloves- Garlic
- 1 tbsp- Ginger paste
- Salt to taste
- 1 tsp- Sugar
- ½ tbsp- Kashmiri mirch powder/Red chilli powder (Adjust as per your tolerance)
- 5-6- Green Chillies (halved)
- Turmeric powder
- 1 tbsp- Cumin powder
- 1 tsp- Coriander powder
- ¼ tsp- Garam masala powder
For tempering
- 2- Dry red chilli (halved)
- 2- Bay leaf
- 4- Green cardamom (lightly crushed)
- 3-4- Cloves
- 1” (two pieces)- Cinnamon
- ½ tsp- Cumin seeds
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Mustard oil
Instructions
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Make the base paste:
In a blender, combine onion, garlic, green chillies, and tomato and blend into a smooth paste.
Set aside — this forms the soul of the Kalia masala. -
Prepare the fish:
Rub the freshly washed Katla pieces with salt and ½ tsp turmeric.
This light marination enhances the fish’s natural sweetness. -
Fry the Katla:
Heat ½ cup mustard oil in a kadai and shallow-fry the fish until lightly golden.
Remove and keep aside — just like every classic Bangali kitchen does before starting a good Kalia. -
Temper the oil:
Ensure 5–6 tbsp oil remains in the pan (add more if needed).
Add the tempering ingredients and let them release their aroma. -
Add the fresh paste:
Pour in the onion–green chilli–garlic–tomato paste and sauté for 1 minute on medium heat. -
Build the masala:
Add ginger paste, cumin powder, turmeric, coriander powder, Kashmiri mirch, and salt.
Mix well and fry briefly until the spices bloom with colour and fragrance. -
Cook the masala properly:
Add ¼ cup water, stir continuously, and cook on medium heat until the oil separates —
this step gives the Kalia its rich, deep flavour. -
Form the gravy:
Add 1 cup of water, mix well, and bring it to a quick boil on high heat. -
Add the fish:
Lower the heat, gently slide in the fried Katla pieces, mix softly, cover, and cook on low flame for 15–20 minutes until the raw smell disappears and the gravy thickens beautifully. -
Finish with Bengali goodness:
Add a pinch of sugar and garam masala powder, stir gently, and simmer for 2–3 minutes.
Turn off the heat and let it rest.
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