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Two things are important in cooking fish kalia. Number one is that you have to add raisins in this dish. Many people add raisins, we add them whole while grinding the spices. Second – we don’t add garlic paste in kalia. And that is the difference between kalia with onion and fish gravy. The main difference between kalia and korma is that kalia remains some water even after cooking, korma does not. From Kashmir to Delhi, Lucknow, Hyderabad, there is a custom of eating different types of kalia everywhere. As soon as kalia came to Bengal, Bengalis naturally fried two ripe fish and left it in kalia broth to make fish kalia. You can use any ripe freshwater fish to make fish kalia. At least 3 kg or more of rui, katal, or chital fish are suitable for kalia. Serve fish kalia with rice or pulao. __ ???? RECIPE WITH INGREDIENT LIST ???? https://bongeats.com/recipe/katla-kalia/ __ ???? To follow this recipe in English, click here: • Macher kalia recipe with Katla or Rui...