Pomfret Kalia - A bengali sea fish spicy curry

Bengalis are known for their varieties of Fish preparation. There are several names for different type of preparation. The most spicy one among them is called Kalia. Generally it is prepared with sweet water fishes like Rohu and Katla but I decided to prepare the same preparation with a healthy sea fish – Pomfret. The recipe is a balance of healthy and spicy one. Please check it out :-

Preparation Time: - 30 min

Cooking Time: - 35 min

Servings: - 2 persons

Ingredients:- 

1. 2 large pieces of Pomfret fish ( approx. 200 gm)
   
2. 1 medium Onion chopped
3. 1 medium Tomato
4. 2 slited green chili
5. 2 bay leaves
6. 1 inch Cinnamon stick
7. 4 cloves
8. 2 pc. Cardamom
9. 1 tsp Ginger paste
10. 1 ½ tsp Garlic paste
11. 1 tsp Kashmiri Red chili powder (you can use more as per your taste)
12. 2 tsp Turmeric powder
13. 1½ tsp Cumin (Jeera) powder
14. ½ tsp Coriander powder
15. 1 Handful chopped coriander leaves
16. Sugar and Salt to taste
17. 5 tbsp Vegetable Oil ( I used Sunflower Oil )

Preparation:-

1. Wash the Pomfret pieces in warm water thoroughly, pat dry and rub with turmeric powder and salt. Keep it marinated for 30 minutes.
   
2. Chop the tomato and onion in small pieces. Grind the onion to form a smooth paste.
3. Take a non-stick deep frying pan / kadai and heat the oil.
4. When the oil starts smoking, shallow fry the fish and keep aside.
   
   
   
   
5. Now take a different kadai or wash the same one.
   
6. Again heat oil and once heated temper with bay leaves, green chilli, cinnamon sticks, cloves and cardamom. I used cardamom powder and hence I put it at the end.
   
7. Add a little sugar while frying as it adds a brown colour (due to carmalization)
8. When spices start spluttering add the onion paste.
   
9. Sauté till the raw smell of onion disappears and the onion turns golden brown. Keep stirring so that onion does not get burned and the taste becomes bitter.
10. Add ginger and garlic paste to the mixture and keep stirring.
11. Now put the chopped tomatoes and keep cooking till the oil separates from the mixture.
    
12. Now mix the remaining spices ( 1 tsp turmeric powder, 1 tsp Kashmiri Chili powder, 1 ½ tsp cumin powder and ½ tsp coriander powder ) with little bit of water.
    
13. Pour this spice mixture onto the kadai.
14. Stir continuously till the water evaporates. Adjust the salt level now by adding as per your taste.
15. Add ¾ cup of warm water and bring to boil.
    
16. Put the already fried fish and continue cooking for 3~4 minutes. Turn off the burner.
17. Add Ghee and garam masala. Mix it well.

Garnish with chopped coriander leaves and a vertically slit green chili. Your yummy side dish is now ready for serving.

Serve this hot with steamed rice.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.