Fry until light brown from all sides. Kalia is a Bengali cooking term which denotes a very rich preparation of fish, meat, egg even vegetables, using a fair amount of oil and ghee with a sauce usually based on ground ginger and onion paste and finally with a sprinkle of bengali Garam masala(a grounded powder of cinnamon, cardamom and cloves)
If you ask keralites what are the breakfast items from Kerala or if you check any Kerala restaurant breakfast menu, you can find like these pair of names “Puttu and kadala curry”, “Appam and Egg Roast”, “Idiyappam and eggCurry”, “Poori and Potato Curry”, “Dosa and Sambar”, “Idly and Chammanthi Curry”, “Porota and beef ”, “Vellayappam and tharavu (duck) Curry” etc
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Fry the fish lightly till it is golden brown on both the sides. A few disastrous experiments had me wisely employing a Bengali lady, Pooja, who now satisfies my craving by cooking a good, mean fish curry
Take one puff pastry square, slightly flour pastry square on both sides( so that pastry sheet do not stick to you fingers), place spoonful of curried onion mixture in the center of pastry square and place half boiled egg on the top of curried mixture
Fry the sliced onion till lightly brown. Related PostsSajne data chorchori / drumsticks with vegetables in Bengalistylelabra – a medley of assorted vegetablesKancha kala’r khosha bata / plantain skin mashBengali Mochar ghonto / Stir fried banana blossoms
First scrape the skin of snake gourd lightly with the back side of a knife. Like any other cuisine, Bengali cuisine has also different styles of cooking with different names, like dalna, charchari, chhenchki, Ghanto, jhol, jhal, kalia, Dam amd many many more