Foli Macher Kalia / Foli Fish Recipe Bengali Style
Foli Macher Kalia is always a favorite food for most of Bengalis, but manyavoid this fish due to its plenty of tiny thrones; Foli is a freshwater fishand has incredible taste. One can consume this fish as a fry, Kalia ( thickgravy), and jhol(stew) with other seasonal vegetables or jhal.
Clean and wash the Folii fish, and keep them in a plate
Add salt and turmeric powder, and rub the fish well, and keep them aside for 15 minutes
Heat oil in a preseasoned griddle( as the fish are bigger insize, it is very difficult to fry, in a kadai or a pan), and fry the fish
The fish are fried perfectly; take them out from the oil and keep them aside
Heat oil in a pan and add bay leaf, cardamom, cinnamon and whole red chili for tempering
As they start spluttering, add the chopped onions and saute them for a minute, or untill they become translucent
Now add the ginger –garlic paste and stir them for a minute
Add chopped tomato and stir them for 15 second
Now add the onion paste, and stir them continiously for 2 minutes on high flame
Add the powder spices (cumin-coriander, turmeric and redchili powder) and salt, stir them untill the raw smell goes off (it would take2-3 minutes on high flame)
Add 2 cups of water and allow them to boil for a minute
Add the fried foli fish and mix them well, and cook for another 2 minutes on low flame
When the gravy becomes thick, add the chopped coriander leaves