Fish & Marinade

• 500 grams katla (catla), cut into pieces

• 6.7 grams salt, for marinating the fish

• 2.5 grams turmeric powder, for marinating the fish

Oil, Ghee & Whole Spices

• 66.7 grams mustard oil

• 8.3 grams ghee

• 3.3 dried red chillies

• 3.3 bay leaves

• 3.3 green cardamom pods

• 3.3 cloves

• 1.7 cinnamon sticks

• 0.8 teaspoons cumin seeds

Gravy Ingredients

• 125 grams onion, made into a paste

• 83.3 grams onions, thinly sliced, for frying

• 16.7 grams fresh ginger, peeled

• 25 grams tomato, cut into small cubes

• 41.7 grams plain yoghurt, whisked smooth

• 5 grams turmeric powder

• 1.7 grams red chilli powder

• 5 grams Kashmiri red chilli powder

• 3.3 grams cumin powder

• 25 grams raisins

• 22.5 grams salt, for the gravy

• 29.2 grams sugar

• 417 grams boiling water

To Finish

• 0.4 teaspoons Bengali garam masala (gorom moshla), ground

• 5 green chillies, slit lengthwise

Prep the Fish

Rinse the fish pieces and pat them completely dry. Rub in 6.7 grams salt and 2.5 grams turmeric powder. Set aside to marinate. Refrigerate if the kitchen is warm.

Prep the Aromatics

Thinly slice the onions for frying. Roughly chop the onion for the paste along with the fresh ginger and blend to a smooth paste without adding water. Cube the tomato and slit the green chillies. Whisk the yoghurt until completely smooth. Mix the turmeric, red chilli powder, Kashmiri chilli powder and cumin powder in a small bowl.

Heat the Mustard Oil

Get a kadai or wok very hot. Pour in 66.7 grams mustard oil and heat until it just begins to smoke. Remove from the heat briefly and allow the smoke to die down and the oil to cool slightly before continuing.

Make the Birista

Fry the sliced onions in the hot mustard oil until they are just turning golden, around 6 minutes. Remove them promptly because residual heat will continue browning them. Avoid over-darkening, as the onions can become bitter.

Fry the Fish

In the same oil, shallow-fry the marinated fish in small batches until well browned on the outside. Keep belly pieces and back pieces separate. Remove and set aside. Cooking the gravy in the same oil helps carry the fish flavour through the dish.

Bloom the Whole Spices

Melt 8.3 grams ghee into the same oil and reduce the heat. Add the dried red chillies, bay leaves, cardamom pods, cloves, cinnamon sticks and cumin seeds. Let them sizzle briefly.

Cook the Onion-Ginger Paste

Stir in the onion-ginger paste and cook it down, stirring occasionally, until it darkens and loses its raw wetness.

Add the Ground Spices

Add the mixed spice powders and stir well. Splash in a little hot water so the spices do not catch and burn. Continue cooking until the raw spice aroma fades, roughly 6 minutes, adding more water whenever necessary.

Season and Add Tomato

Mix in 22.5 grams salt and 29.2 grams sugar. Add the diced tomato, cover and cook until the tomato softens and breaks down. Splash in hot water whenever the mixture becomes dry.

Add the Yoghurt

Raise the heat and stir in the whisked yoghurt briskly and continuously so that it blends smoothly into the masala without curdling.

Wait for the Oil to Separate

Continue cooking until oil begins to surface around the edges of the masala. Once this happens, stir in the raisins.

Add the Hot Water

Pour in 417 grams boiling water and bring the gravy to a boil.

Add the Fish

Gently slide the fried fish into the boiling gravy. Add the slit green chillies and the fried onions from Step 4.

Simmer to the Right Consistency

Let everything simmer until the gravy becomes sauce-like rather than very thick. Remember that the gravy will continue to thicken as the fish absorbs some of the liquid before serving.

Finish and Rest

Turn off the heat and sprinkle over 0.4 teaspoons Bengali garam masala (gorom moshla). Cover tightly and let the kalia rest for at least 30 minutes before serving.

Traditional Kalia: Kalia is an everyday counterpart to qorma in Mughlai-derived cooking. It is generally looser and more water-based than rich, ghee-based qorma.

Bengali Character: This Bengali version leans spicier, with tomato and yoghurt providing acidity that balances the chilli, while fried onions, sugar and raisins contribute a gentle sweetness.

Choose Mature Katla: For the best texture and flavour, use a mature katla of around 2.5 to 3 kg or more, ideally cooked on the same day it is bought.

Potato Option: Fried potato chunks can also be added to the gravy if you prefer.

Important: Fry the fish in the same mustard oil used for the birista. This allows the gravy to carry the rich flavour of the fish throughout the dish.

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