It's a FISH'y Kalia !

As i explore more of the Food blogger world , i realize there is this lethal tendency for most of the available content ( and even i fall into this in this trap at times myself ) to back - shelf any thing that speaks about 'long term ' activity in the kitchen . The stress and buzz is about how little effort a recipe demands and the scant amount of time one is needed to spend in the kitchen making it .

In the Hungry boy kitchen , I'd like to stick to a slightly more old school way of cooking - which is more of approaching the cooking process from the heart and like a fun activity , vis a vis preparing something as a check box meal option. While I endeavor to do simple and undemanding recipes and share them with you here , I definitely don't see a point discussing stuff , which are mere put together's and have little scope for your or my creative quotient . You will agree that much of the day depends on the meal that you have eaten and for me , a day feels rather dis-comfortingly incomplete , if I have not eaten well . Also , there is much truth in the fact that if you are someone who loves cooking , your kitchen should be an equally celebrated area , as much as probably your living room , where you entertain .

Hence , spending 'time' in the kitchen is something that needs to be celebrated and seasoned with love rather then be a do -away activity . At the end of the day , i agree cooking processes should not be super challenging but most certainly, need's to be focused on creating food that is something happy to share , will give you the joy of '' cooking '' and make it more like an activity that soothes , rather than stresses....

Weekends in the Hungry boy kitchen are always about Fish and this Kalia recipe is a very comprehensive balance of spices and a beautiful layering of flavors . Also , i should share this cook is nothing like the earlier shared option's of the maacher jhol and quite on the contrary, has a celebratory overtone to it - layered with raisin's and a tad bit sweet and tangy as well. Kalia means to slow cook with spices - which also renders the dish , its beautiful color. Make this dish for your special occasion's with large pieces of Katla or any other big fish and i am one hundred percent sure , this will not disappoint you or your guests ! You may even add fried potatoes to the gravy if you prefer. Serve this with plain boiled rice or with a basanti pulao. Take a look !

Things you will need :

• 05 - 06 pieces of katla machh or rohu

• 01 tsp salt and turmeric ( to marinate the fish )

• 1/4th cup mustard oil

• 03 dried red chillies

• Whole Garam Masala : 2 bay leaves , cardamom , cloves , 01 cinnamon stick

• 01 tsp cumin seeds

• 01 large onion paste

• 01 medium onion , sliced

• 01 tsp ginger paste

• 01 large tomato , made into a paste

• 01 tsp each of turmeric powder , cumin powder , coriander powder

• 02 tsp kashmiri red chilli powder

• 30 g raisins

• Salt and Sugar to Taste

• 01 cup hot water

• ½ tsp Homemade Garam Masala

• 2- 3 pcs green chillies

Steps to follow

• Wash and thoroughly dry the fish and marinate with salt and turmeric - Keep aside

• Heat a kadai or a wok until very hot - Pour all of the mustard oil and wait for it to start smoking. Once it smokes, lower the heat and fry the marinated fish in small batches , till dark golden - keep aside.

• Add ghee to the oil and wait for it to melt.

• Temper the oil with the dried red chillies, bay leaves and the whole garam moshla, i,e, cardamom, cloves and cinnamon, and finally whole cumin seeds.

• Next , add in the onion and ginger paste - Saute this until it darkens in color and the moisture dries up and spices are cooked.

• Add the dry spice powders and sprinkle a couple of tablespoons of hot water to prevent the spices from sticking to the pan and burning. Saute on low heat for 05- 06 mins

• Add the salt and the sugar and adjust seasoning to your taste .

• At this point , add the tomatoes and cook , covered until softened.

• Next , add in 01 cup of water along with the raisins .

• When the gravy comes up to the boil , gently drop the fried fish pieces into the gravy along with the slit green chillies .

• Simmer the kalia until you get a thick consistency .

• Turn off the stove, sprinkle the home made garam masala and cover with a tight lid - Let this rest for 15 - 20 mins and serve with plain rice or basanti pulao. Enjoy !

Pro - Tip This machh'er kalia is made preferably with big river fish like Rohu or Katla - also , i personally prefer the fish to be cut in big pieces to soak in the gravy and off course , feel beautiful !