Soybean protein
Vegetarian fish curry
Spiced tomato gravy
Intermediate
For 4 people

Chhaddabeshi Kalia: Soybean "Fish" in Rich Bengali Curry


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!

 

Ingredients

  • For the Soybean "Fish" Slices:

  • Raw banana (peeled and boiled until soft)

    1 medium
  • Potato (peeled and boiled until soft)

    1 medium
  • Soyabeans (soaked overnight and boiled until soft)

    200 g
  • Cornflour

    30 g
  • Maida (all-purpose flour)

    30 g
  • Besan (gram flour)

    30 g
  • Sunrise Kali Mirch Powder

    5 g
  • Sunrise Ajwain

    5 g
  • Sunrise Garam Masala Powder

    5 g
  • Salt

    5 g or to taste
  • Refined oil (for frying)

    100 mL
  • For the Curry:

  • Refined oil

    30 mL
  • Dried red chillies

    2
  • Green cardamom

    3 pods
  • Cinnamon stick

    1 inch piece
  • Ginger paste

    15 g
  • Tomato paste

    30 g
  • Salt

    5 g or to taste
  • Sunrise Macher Jhol Masala

    5 g
  • Sunrise Haldi Powder

    5 g
  • Sunrise Kali Mirch Powder

    5 g
  • Sunrise Lal Mirch Powder

    5 g
  • Sunrise Kashmiri Mirch Powder

    5 g
  • Sunrise Dhania Powder

    5 g
  • Sunrise Garam Masala Powder

    5 g
  • Sunrise Saunf (fennel seeds)

    5 g
  • Water

    100 mL
  • Coriander leaves (chopped)

    10 g

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.


Steps

Step 1: Prepare the Soybean Paste

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.


Step 2: Mash the Banana and Potato

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.


Step 3: Make the "Fish" Dough

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.


Step 4: Shape and Fry the "Fish" Slices

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.


Step 5: Temper the Spices

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.


Step 6: Build the Curry Base

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.


Step 7: Simmer the Curry

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.


Step 8: Garnish and Serve

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.


Goes Best With

  • Side Dish: Begun bhaja (fried aubergine slices) or Aloo posto (potato with poppy seed paste)