Katla Macher Kalia | How to make Katla Macher Kalia - by foodogger

 Katla Macher Kalia

Kalia and qorma are the two mainstays of Mughlai food. Qorma has a base of ghee-water regardless of whether it is added for cooking is at last gotten dry. Kalia, conversely, is water-or milk-based and the last dish is runnier. Qorma is for exceptional events, while Kalia is a greater amount of an ordinary readiness. Obviously, this Kalia, and other Bengali Kalia, are intensely changed from the first Mughal Kalia-which were not as red hot. These likely evolved under the Nawabs of Bengal consolidating nearby fixings and tastes.

This macher Kalia is made with Paka (mature, for example, 3 kg or more) rui (rohu) or Katla (Catla)- the two of which are freshwater carps exceptionally well known in Bengal. It is ideal assuming you can purchase a live Katla gauging 3-4 kg and cook it that very day. Our formula is respectably high on chilies which is well offset the harshness of the yogurt and tomatoes, just as the pleasantness from the seared onions, sugar, and raisins. You might even add seared potatoes to the sauce assuming you like. Serve this with plain bubbled rice or with a polao.

Ingredients: 

1. Katla Fish 4 pieces
2. Onion - 2 medium-sized (paste)
3. One Onion small sized chopped
4. Ginger Garlic paste - One and a half tablespoon
5. Tomate paste one tsp
6. Turmeric powder 2 tsp
7. Curd 2 tsp
8. Red chili powder - 1 tsp
9. Coriander 1 tsp
10. Bay Leaves 2 medium-sized
11. Garam Masala 2 tsp. homemade
12. Clove 2
13. Cardamom 2
14. Cinnamon Stick 1 small
15. Salt and Sugar as per taste
16. Mustard Oil
17. Ghee 1/2 tsp

Directions: 

1. Sprinkle some turmeric powder and salt on the fish pieces... Fry them golden brown. 
2. Now take another pan and heat some oil. 
3. Add Bay leaves, cinnamon sticks, Cardamom, and Cloves to it and let them release their aroma. 
4. Add the chopped onion and fry it, until it becomes golden brown. 
5. Add onion paste Ginger Garlic and all other spices and cook until oil separates. 
6. Add sugar and salt as required. 
7. Beat the curd with little salt and sugar for another five to six minutes and then add it to the gravy. 
8. Now add some warm water and add the fried fish pieces and cover it with a lid on a low flame for 7 to 8 minutes. 
9. At last heat some Ghee in another pan. 
10. Add garam Masala and put it into the gravy. 
11. Serve with plain rice.