Rohu Kalia

Name: Rohu Kalia
Yield: Serves 4
Cuisine: India
Ingredients: 850 g (1 lb 14 oz) skinless rohu, salmon, halibut or cod fillets; 1 teaspoon ground cumin; ½ teaspoon ground turmeric; 4 garlic cloves, crushed; 7 cm (2¾ inch) piece of ginger, grated; 500 ml (2 cups) thick plain yoghurt; 4-6 tablespoons mustard oil; 4 cloves; 5 cardamom pods; 5 cm (2 inch) cinnamon stick; 1 onion, finely chopped; 4 Indian bay leaves (cassia leaves); 1 teaspoon chilli powder (optional); 3 green chillies, shredded

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

This fish dish, in which the fish is fried before being put into a spicy yoghurt sauce, is a bengali speciality. Frozen pieces of rohu (a type of carp) are available in Indian food shops. However, as rohu has many bones, you may prefer salmon, halibut or cod.

Ingredients

850 g (1 lb 14 oz) skinless rohu, salmon, halibut or cod fillets

Asia
India
Stew
Fish course
Pescatarian
Spicy
Gluten-free

Method

Cut the fish into fairly large chunks. Heat the oil in a karhai or heavy-based frying pan over medium heat and fry the fish a few pieces at a time until golden brown on each side. Drain on paper towels. Add more oil, if necessary, and fry the cinnamon, cardamom, cloves and bay leaves over low heat for 1 minute. Add the onion and fry for 5 minutes, or until golden. Add the garlic, ginger, turmer