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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Serving
- 3-4
Ingredients |
|
| Rohu or katla fish cut in pieces | 500 gm |
| Potato (aalo)cut into quarters | 2 medium |
| Onion (payaz) paste | 2 medium |
| Ginger-garlic (adrakh lahsan ) paste | 1 tea spoon |
| Tomato (tamater) paste | 1 large |
| Turmeric powder (Haldi) | ½ tea spoon |
| Chilli powder (lal mirch) | 1/2 tea spoon |
| Salt (namak) | according to taste |
| Sugar (Chini) | 1 tea spoon |
| Cinnamon stick (Dalchini) | 1” |
| Green cardamom (Hari elaichi) | 2 |
| Cloves (laung) | 2 |
| Hot spices (garam masala) powder | ¼ tea spoon |
| Bay leaf (tej patta) | 2 |
| Dry red chilli (sabut lal mirch) | 1 |
| Mustard oil (sarso tel) | 6-7 table spoon |
| Clarified butter (ghee) | 1 tea spoon |
Instructions
- Clean & wash fish. Marinate with salt and turmeric powder. Wash and peel potatoes and cut them in quarters. Marinate potato pieces also with salt and turmeric.
- Heat mustard oil in a pan. Fry fish pieces to nicely golden. Take out from oil and keep aside. Now fry potato quarters to golden. Take out from oil and keep separately.
- Heat mustard oil in a pan. Fry fish pieces to nicely golden. Take out from oil and keep aside. Now fry potato quarters to golden. Take out from oil and keep separately.
- Now add turmeric powder, chilli powder and sugar and cook until water evaporates.
- Now add tomato paste and cook till oil is separated.
- Add potato and salt. Mix well. Cook covered for few minutes over low heat. Add 1 and half cups water. Bring to boil. Cook covered for 4-5 minutes over low heat or until potato pieces are cooked properly. Now add fish and cook for 2-3 minutes.
- Turn off heat and add ghee & hot spices powder. Cover with a lid & it few minutes standing time before serving.
- "Fish Kalia" is ready and serve this with steaming hot plain rice.
- Recipe Type : Curries, Fish, Non vegetarian
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