Indian cuisine · Fish & Seafood

Kalia Maach

Festive Bengali fish curry in a golden yogurt sauce, finished with ghee, cardamom and garam masala.

Ingredients · for 4 servings

• 700 g firm fish fillet (e.g. carp or cod)
• 200 g plain yogurt
• 3 tbsp ghee
• 3 onions
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric
• 2 tsp Kashmiri chili powder
• 4 cardamom pods
• 1 cinnamon stick and 4 cloves
• 1 tsp garam masala
• 3 tbsp mustard oil
• Salt

Instructions

1. Cut the fish into thick slices, rub with 1/2 tsp turmeric and salt and let sit for 15 min.; stir the yogurt smooth and set aside at room temperature.
2. Heat mustard oil in a pan to smoking point, let cool briefly and fry the fish slices for 2 min. per side until light golden; remove.
3. Puree two onions, cut the third into fine strips; heat the ghee in a pot and let the cardamom, cinnamon stick and cloves sizzle in it for 30 sec.
4. Fry the onion strips for 8 min. until golden brown, add the onion puree and ginger-garlic paste and roast for 6–8 min. until the mixture darkens noticeably and the ghee separates.
5. Remove the pot from the heat, stir in yogurt, remaining turmeric and chili powder, return to the heat and warm through while stirring for 5 min. – do not let it boil, or the yogurt will curdle.
6. Pour in 200 ml water, add the fish slices, cover and simmer gently for 8 min., season with garam masala and salt and serve with pulao.