Thursday, January 23, 2014

Fish Kaliya

Fish Kaliya


2 large tomatoes, grated
2 teaspoons  cumin powder
1 tsp turmeric pwdr
2 cups water
vegetable oil to fry
White firm Fish pieces 1/2 kg
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon black cumin seeds
1/4 teaspoon fennel seeds, lightly crushed
1/4 teaspoon fenugreek seeds
Green chillies.


Heat oil wok over medium-high heat;  fry the fish in the wok  until golden brown.  Keep aside.

In a sauce pan put water. Add tomatoes, cumin powder, turmeric, salt to a boil .

Reduce heat to medium and simmer.

Add the fried fish  pieces to the simmering saucepan  .

Heat tawa  over medium heat, and dry roast the mustard seeds, cumin seeds, black cumin seeds, fennel seeds, and fenugreek seeds until fragrant.
Add  the roasted spices into the simmering saucepan. Simmer until the flavors integrate.

Garnish with green chiilies.

Serve hot.


  1. Dear Monica
    Very nice recipe and the spicing is very different from other kalias. I must try this..
    Traditionally Fish Kalia will contain ginger, garlic, onion and Bengali garam masala . There are numerous variations and kalia is a generic name for a rich , thick curry ( fish, meat etc). We will discuss
    have a nice weekend

    1. You are right. This is kaliya recipe mostly cooked in North Eatern part of India. Hope you cook some other versions of Kaliya.


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