Photo: Dolon Prova · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Lunch

Koi Macher Kalia

Traditional Recipe 13: Koi Macher Kalia recipe

🧺 Ingredients

• Carp fish (koi) pieces: 500g
• Mustard oil: 30ml
• Onion: 150g, sliced thin
• Ginger paste: 1.5 tbsp (22g)
• Garlic paste: 1 tsp (5g)
• Turmeric powder: 0.75 tsp (2g)
• Chilli powder: 1 tsp (3g)
• Coriander powder: 1 tsp (3g)
• Cumin powder: 0.5 tsp (1.5g)
• Yogurt: 100ml
• Potato: 200g, cubed
• Salt: to taste
• Water: 400ml
• Bay leaves: 2
• Green chillies: 3, slit

👩‍🍳 How to make Koi Macher Kalia

1. Heat mustard oil in a heavy pan over medium-high heat (170°C).
2. Fry fish pieces for 2 minutes per side until lightly cooked. Remove and set aside.
3. In the same oil, add onion slices. Cook for 4 minutes over medium heat (140°C) until softened and light golden, stirring frequently.
4. Add ginger and garlic paste, cook for 1 minute until fragrant, stirring constantly.
5. Add turmeric, chilli powder, coriander powder, and cumin powder. Cook for 1 minute, stirring continuously.
6. Add water, potatoes, salt, bay leaves, and green chillies. Bring to boil.
7. Reduce heat to medium-low (100°C). Simmer for 12 minutes until potatoes are tender.
8. Add fish pieces back into the pan.
9. Simmer for 8 more minutes until fish is fully cooked and gravy thickens slightly.
10. Taste and adjust seasoning. Serve hot with rice.

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