Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, bhetki fish kalia with potato. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Bhetki Fish Kalia with Potato is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Bhetki Fish Kalia with Potato is something which I have loved my whole life.
Video Recipe link for Bhetki Maacher Aloo Phulkopi diye Kalia. how to cook bengali style vetki fish with potatoes/ vetki kalia If you like this Bengali fish recipe then please like it, Comment it, Share it and must subscribe my channel to get regular new recipe videos. Macher kalia recipe with Katla or Rui—Bengali fish kaliya—Bengali fish curry for special occasions. Coveted Bengali fish delicacy of thick, fatty cuts of mature Katla carp in a fiery red onion, ginger You may even add fried potatoes to the gravy if you prefer.
To begin with this recipe, we have to prepare a few components. You can have bhetki fish kalia with potato using 17 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Bhetki Fish Kalia with Potato:
- Prepare 4 pieces Bhetki/Barramundi/Asian Seabass
- Make ready 1 potato cut into long wedges
- Prepare 1/2 tablespoon ginger-garlic paste
- Prepare 2 tablespoons onion paste
- Make ready 1/2 tablespoon cumin seed paste/powder
- Make ready 2 tablespoons grated tomato
- Make ready 1 teaspoon turmeric powder
- Prepare 1 teaspoon red chilli powder
- Get 1/2 teaspoon sugar
- Get 6 tablespoons mustard oil
- Make ready 1 bay leaf
- Make ready 1 cinnamon stick approx.2 cm long
- Take 2 green cardamoms
- Make ready 1/2 teaspoon garam masala powder
- Prepare to taste Salt
- Get 1 cup water
- Make ready 1 teaspoon ghee/clarified butter
My parents taught me to add potatoes, tomatoes, aubergine/eggplant, cauliflower, mustard seed paste Bhetki Mach er Kalia is a traditional, popular and age old Bengali style fish curry. Rui Mach er Kalia is a traditional, age-old Bengali style fish curry. This delicious, spicy and flavourful curry tastes great with steamed rice. Traditionally Kalia has to be on the thicker side.
Instructions to make Bhetki Fish Kalia with Potato:
- Take the fish pieces in a bowl and add 1/2 teaspoon of salt and 1/2 teaspoon turmeric powder. Now rub them well on both side of the fish pieces with the help of your hand. Cover and leave it for 1/2 an hour.
- Now heat mustard oil in a pan. Add fish pieces. Fry them in medium flame till each side becomes slightly golden brown. Remove the fish from the pan. Remember not to over fry them.
- Then in the same oil add sugar, bay leaf, cinnamon stick and green cardamom. Stir for few seconds. Add the potato wedges and fry for a minute or two in medium flame.
- Now add onion paste and fry with the potato for 2 minutes. Add ginger-garlic and cumin paste and fry for another 1-2 minutes. Add grated tomato and at this point add salt, remaining turmeric powder, red chilli powder, and garam masala powder. Stir for 2 minutes. Add 1/4th cup water and stir till oil separates.
- Add remaining water and fried fish pieces. Cover and cook for 6 to 7 minutes on medium to low flame.
- Lastly, add ghee/clarified butter. Then serve.
Rohu Kalia is a spicy and oily dish. B: Bata, Bhetki, Basa - While Bata is a long bony fish to be cooked in its entirety in the traditional Katla is used in the famous Kalia preparation, a rich oily preparation. Koi is famously prepared as Tel Koi Aar prepared in jhol, a light gravy of turmeric and cumin with potato and fresh coriander leaves. Crispy shredded potatoes deep fried in oil. Usually served at the start of a meal with dal and rice.
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