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SALMON KALIA IN PANCH PHORON SAUCE

croolk's picture
A favorite of the Bengalis in eastern India, kalia is traditionally made with the local, strong-tasting, freshwater fish called rui or katla, which belong to the carp family. I made this dish with salmon, but you can also use sea bass, shrimp, lobster, or crab.
Ingredients
  Salmon fillets 36 Ounce (About 1 Inch Thick)
  Salt 1 Teaspoon (Divided)
  Turmeric powder 3⁄4 Teaspoon
  Vegetable oil 1 Tablespoon (Divided)
  Panch phoron blend 2 Teaspoon
  Thinly sliced onion 4 Cup (64 tbs) (1 Large)
  Peeled yukon gold potato 8 Ounce, cut into 1/4 inch strips
  Tomatoes 1 Pound
  Cubed zucchini 2 Cup (32 tbs) (1/2 Inch)
  Water 1 Cup (16 tbs)
  Paprika 2 Teaspoon
  Minced peeled ginger 1 Teaspoon
  Garlic 3 Clove (15 gm), minced
  Plain low fat yogurt 2 Tablespoon
  Serrano chilies 5 , halved (Seeded)
  Tomato 8 Ounce, cut into 1/2-inch thick wedges
  Garam masala 1 Teaspoon
  Chopped cilantro 3 Tablespoon
Directions

Rub salmon fillets with 1/2 teaspoon salt and turmeric; cover and refrigerate 5 minutes. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fillets; cook 1 minute on each side. Remove fillets; cover and set aside. (Fish need not be fully cooked.)

Combine 2 teaspoons oil and Panch Phoron Blend in pan; cover and cook for 30 seconds, shaking pan constantly. Add onion and potato; stir-fry for 6 minutes or until vegetables begin to brown, stirring frequently.

Place 1 pound tomatoes in a food processor; process until pureed. Add 1/2 teaspoon salt, tomato puree, zucchini, and the next 4 ingredients (zucchini through garlic) to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in yogurt until well blended.

Return the fillets to the pan, carefully nestling them into the vegetable mixture. Arrange the chiles and tomato wedges on top of the vegetable mixture; cover and cook 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with Garam Masala and cilantro.

Recipe Summary

Cuisine: 
Bengali
Course: 
Main Dish
Ingredient: 
Fish
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
6
Subtitle: 
SALMON KALIA IN PANCH PHORON SAUCE

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