Salmon Kalia (Bengali fish curry)

Macher (Fish) kalia is a very rich festive Bengali (West Bengal is a state in the Eastern part of India) dish cooked in special occasions particularly as a part of an elaborate marriage feast. It is usually cooked with river fishes such as Rui or Katla.

Since, I cannot always buy the special river fishes, I wanted to try the same dish with a different fish! I thought Salmon would be the best to try this recipe. Here is my version of kalia with Salmon- it has always been loved by my family and friends! Hope you all like this recipe.

• Cuisine: Indian (Bengali)
• Preparation time 10 minutes
• Cooking time 30 minutes
• Serves 6

Ingredients:

• Salmon fillets 6 (cut into halves)
• Onion, sliced 1 large or 2 medium
• Tomatoes, chopped 2 medium
• Ginger paste 1/2 teaspoon
• Dry red chillies (Deseeded) 2-3
• Turmeric 2 teaspoons
• Garam masala powder 1/2 teaspoon
• Cumin powder 1 teaspoon
• Red chilli powder 1/2 teaspoon
• Green chillies 2-3 to garnish
• Salt to taste
• Sunflower oil 4 tablespoons
• Water 1 cup

Method:

1. Descale the fillets prior to cutting them into halves. To descale, put them inside a freezer bag, remove the scales using a knife and wash it under cold water to remove any loose scales.

2. Cut it into halves and add turmeric and salt to taste.

3. Heat 2 tablespoons of oil in a large non-stick pan, put the salmon pieces and reduce the flame. Cook both sides for 4 minutes each until slightly brown. Remove the pieces from the oil and drain it on an absorbent paper.

4. Heat 2 tablespoons oil in another non-stick pan. Add the onions and saute’ them until golden brown.

5. In the meantime, grind the chopped tomatoes, ginger paste and dry red chilli to a paste in the grinder.

6. Add the tomato paste, turmeric powder, cumin powder, garam masala powder and red chilli powder to the onion. Cook until the oil starts to separate from the onion tomato paste.

7. Add water, whole green chillies and salt to taste. Bring it to a boil and add the salmon pieces slowly in the gravy. Reduce the flame, cover the pan with a lid and leave it to cook for 10 minutes.

8. Switch off the gas. Remove the salmon pieces from the pan and put it in a flat serving dish first, to keep the salmon pieces intact. Add the gravy from the pan on to the dish.

9. Mouth-watering Salmon Kalia is ready to be served with a bowl of rice and lemon wedges.

Try this recipe- you will love it! Please leave a comment on my facebook page if you like this recipe.