Nature Fresh

Rohu Kalia With Baby Potatoes

Back to Recipes
  • Preparation time: 60 minutes
  • Cooking time: N/A
  • Total time: N/A
  • Serves: 3-4

A Bengali meal is incomplete without fish and rice and this fish curry with potatoes is a speciality which is prepared on special occasions or on weekends. Try it out and you won’t be able to stop!


  • Rohu Fish – 500 gm, cut into medium sized pieces
  • Potatoes – 3 large, cut into long thick slices (many prefer to dice it in round shapes even)
  • Tomato – 2 medium sized finely chopped
  • Onion – 1 
  • Ginger paste – 1 tbsp
  • Garlic – 2 to 3 cloves
  • Jeera – ½ tsp (or Panch foron – a mixture of 5 whole spices i.e. jeera, fenugreek, mustard, fennel and radhuni)
  • Turmeric powder – 3 tsp 
  • Red Chili Powder – 1 tsp
  • Kashmiri Mirch Powder – 1 tsp (for color)
  • Mustard Oil
  • Green chilies – 3 to 4
  • Coriander leaves – finely chopped
  • Salt and sugar to taste


  • Wash the fish pieces thoroughly in water and pat dry.
  • In a bowl put the fish, add salt and turmeric. Rub the spices nicely onto the fish pieces. Keep aside for 30 minutes.
  • Meanwhile, grind onion and garlic together and keep aside. 
  • Heat mustard oil; enough for deep frying the fish pieces. 
  • Once the oil is hot, fry the fish pieces. 
  • Drain the extra oil. Then add the potato pieces and fry them till they are light golden brown. Keep aside.  
  • In the oil, add whole jeera and let it splutter.
  • Now add ginger paste and sauté for some time.
  • Add onion and garlic paste and fry till the rawness of the onion is gone.
  • Add finely chopped tomatoes and keep cooking.
  • Once the tomato starts to cook, add turmeric, salt, sugar, red chili powder, slit green chilies, and Kashmiri chili powder.
  • Fry the mix for few minutes and keep adding water from time to time.
  • When the masala is cooked, add the potatoes and fish pieces.
  • Add adequate water – just enough to cover the fish and potatoes.  
  • Cover and cook on medium flame. Check from time to time and stir occasionally.
  • Once the potato is soft and fish is done, sprinkle chopped coriander leaves and stir once. Turn off the heat. 
  • Garnish with coriander leaves and slit green chilies.

The tasty Kalia is absolutely ready to be eaten. Make this for your guests or your family. It is simply delicious. Serve it hot with white rice or polao and enjoy your meal.