Wednesday, August 4, 2010

Fish Kalia

'' This is an East Indian dish which is thick in gravy and medium spicy'' 

Preparation time 10 minutes
Cooking time 15 minutes
Serves 4
Difficulty Level Medium


500gms Tuna Cubes (Indians use a fish called Bhetki)
2 Medium sized potato skinned and diced into 8 pieces each
2 cup cooking oil to deep fry the fish
1 Tablespoon cooking oil
1 tablespoon Turmeric Powder
1Teaspoon Coriander Powder
1 Teaspoon Cumin Powder
1 Teaspoon Red Chili Powder
½ Teaspoon Freshly grounded Black Pepper
½ Teaspoon Sugar
One medium tomato pureed
One onion chopped very finely
Salt to taste
1 pinch whole Cumin Seeds
2 whole dried Red Chilli
1 Bay leaf/ spring of curry leaves
2-3 Cloves and Green Cardamom
1 Inch stick Cinnamon
1 Teaspoon Maida or wheat flour dissolved in ½ Cup water (alternative corn starch)
½ Teaspoon Garam Masala Powder (optional)
1 teaspoon Ghee/ butter


>Put Little Turmeric and salt to the fish cubes and keep for 5 minutes
>Heat Oil in a deep bottom pan or Wok or Kadai
>Deep fry the fish cubes for 2-3 minutes till light golden and keep aside
>Fry the diced Potato in the same oil for 4-5 minutes and keep aside
>Now in a separate Kadai heat 1 tablespoon oil
>When it starts smoke, add the whole cumin seeds
>Add Bay Leaf, Cloves, Cinnamon and Cardamom
>When the cumin seeds start splatter, add the onions and fry till golden. Then add fried potatoes
>In a bowl, mix Cumin, Coriander, Turmeric and Red Chilli Powder
>Add the black pepper powder and sugar in the same bowl
>Add little water and make it a paste
>Add this paste to the potatoes and then sauté for some time and then add pureed tomatoes.
>Add 2 cups of water, cover and simmer for 5 minutes on low heat
>Uncover and check if the potatoes are done
>Now add the fried fish pieces, mix well and cook for 2-3 minutes
>Check seasoning and adjust salt
>Pour in the wheat flour mixed with water and stir quickly as the gravy thickens
>Sprinkle the Garam Masala powder
>Pour in the ghee and transfer to a serving platter. Garnish with some coriander leaves.
>Serve hot with Fried Rice, Pulow or Steamed Rice or Bread of your choice

Tip: Over cooking fish makes it chewy, cook it for 3-4 minutes only

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