Chhaddabeshi Kalia is an ingenious vegetarian take on the classic Bengali fish curry. Soybean "fish" slices and soft potato-banana dumplings swim in a rich tomato and onion gravy, fragrant with whole and powdered spices. This protein-packed, plant-based version captures the essence of traditional fish kalia without compromising on taste or texture. A wholesome vegan curry that's sure to become a new favourite!
Sunrise tip: When shaping the soybean mixture, wet your hands with a little water to prevent the dough from sticking. This will give you neater, more uniform "fish" slices.
Time: 10 minutes
Drain and rinse the boiled soyabeans. Grind them to a fine paste in a food processor or blender, adding a splash of water if needed to help them blend smoothly. Set aside.
Time: 5 minutes
In a large bowl, thoroughly mash the boiled raw banana and potato together until no lumps remain. Mix in the soybean paste until well combined.
Time: 10 minutes
To the banana-potato-soybean mixture, add the cornflour, maida, besan, Sunrise Kali Mirch Powder, Sunrise Ajwain, Sunrise Garam Masala Powder, and salt to taste.
Knead everything together until you have a firm, smooth dough. If it feels too sticky, add a little more besan.
Time: 15 minutes
Divide the dough into 8 equal portions. Shape each one into a flat, fish slice-like oval, about 1 cm thick.
Heat the refined oil in a kadai or deep pan. Carefully slide in the "fish" slices and fry them on medium heat, turning occasionally, until crisp and golden brown on both sides. Drain on kitchen paper and set aside.
Time: 5 minutes
In another pan, heat 30 mL refined oil. Add the dried red chillies, cardamom pods, and cinnamon. Sauté for 1-2 minutes until fragrant. Stir in the ginger paste and fry for 30 seconds more.
Time: 10 minutes
Now add the tomato paste, salt, Sunrise Macher Jhol Masala, Sunrise Haldi Powder, Sunrise Kali Mirch Powder, Sunrise Lal Mirch Powder, Sunrise Kashmiri Mirch Powder, Sunrise Dhania Powder, Sunrise Garam Masala Powder, and Sunrise Saunf. Mix well.
Fry this masala on medium heat for 2-3 minutes, stirring often, until the oil starts to separate at the sides.
Time: 10 minutes
Pour in 100 mL water and bring the curry to a simmer. Gently lower in the fried soybean "fish" slices.
Cover and cook on low heat for about 5 minutes, until the "fish" has absorbed some of the flavours and the curry has thickened slightly.
Time: 5 minutes
Remove the lid and transfer the Chhaddabeshi Kalia to a serving bowl. Garnish with chopped coriander leaves.
Let it rest for 5 minutes for the flavours to meld before serving piping hot with steamed rice.
Side Dish: Begun bhaja (fried aubergine slices) or Aloo posto (potato with poppy seed paste)