RECIPES > FISH > FISH KALIA
 
 
Fish lovers everywhere will adore this curry, so flavourful you'll definitely want seconds!
 
Ingredients
 
  1kg Fish
  (monkfish, sea bass, carp etc)
  1 tsp Turmeric powder
  3 tbls Red Chili Powder
  4 Sliced Green Chilli
  1 tsp Cumin Seeds
  2 tbls Yoghurt
  1 Large chopped Onion
    1 tsp Sugar (optional)
    3 Bay Leaf
    2 Garlic cloves finely chopped
    3 tbls Cooking Oil
    Salt to taste
Print this page
    500 ml water
     
  Grind these into a paste:  
    ½" Inch piece Ginger 1 tsp Coriander Seeds
    2 tsp Cumin Powder 4 Whole Red Chilli
  CONTACT US EMAIL :- info@reshmamartin.com
               
Method  
1.
 Cut the fish into 3/4 inch steaks, wash thoroughly and rub one tea spoon
each of salt and turmeric powder all over the pieces.
2.
 Grind the ingredients of the paste together, adding a little water if required.
3.
 Heat the oil in a large pan and fry the fish pieces,
make sure that the oil is very hot before
  adding fish other wise fish pieces can stick to the base of the pan.
Turn each piece and fry till brown, remove the fish pieces and set aside
4.
 In the same oil add the cumin seeds and bay leaves,
when the cumin seeds splutter
  add the finely chopped onion and garlic and fry until light brown.
5.
 Next add the ground spice paste, green chilli and cook for three minutes.
  
 Then add two tablespoons of yoghurt and cook until the mixture
starts to stick to the pan. Stir occasionally.
6.
 Add the fish pieces and coat well with the sauce,
next add the water and bring to boil.
  
 Season with salt and sugar, reduce the heat and simmer for
ten minutes until the gravy becomes thick.
7.
 Serve with hot chapattis or crusty bread.