Salmon Kalia in Panch Phoron Sauce
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. We made this dish with salmon, but you can also use sea bass, shrimp, lobster, or crab.
Recipe by Cooking Light November 2001
Gallery
Credit:
Randy Mayor; Lydia DeGaris-Pursell
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
443 calories; calories from fat 43%; fat 20.9g; saturated fat 4.7g; mono fat 8.3g; poly fat 5.1g; protein 37.8g; carbohydrates 22.1g; fiber 4.4g; cholesterol 113mg; iron 2.8mg; sodium 493mg; calcium 89mg.