Macher Kalia | Bengali Fish Kalia
Macher Kalia is a fish curry with an onion and yogurt based. It is typically made for special occasions.
Ingredients
- 4 pieces Katla or Rohu Steaks see notes
- 1 tsp turmeric powder
- 3 - 4 tbsp mustard oil
- 1 no dried bayleaf
- 3 nos green cardamom
- 3 nos cloves
- 1/2 inch cinnamon stick
- 2 - 3 nos dried red chillies
- 2 nos medium sized onions
- 1.5 tsp ginger paste
- 1.5 tsp garlic paste
- 1 large tomato
- 5 tbsp thick yogurt
- 1.5 tsp Kashmiri Red Chilli powder
- 1 tsp cumin powder
- 1 tsp sugar
- 1 tbsp poppy seed paste
- 2 - 3 nos green chillies
- 1/4 tsp Bengali Garam Masala powder see notes
- 1 tbsp ghee
- salt to taste
Instructions
- Wash the fish steaks and pat them dry. Sprinkle salt and turmeric powder and rub the fish steaks and keep aside.
- Finely slice one onion and make a paste of another onion. Also make a paste of the tomato.
- In a Kadai, take 2 tbsp mustard oil and when it is smoking, slide the fish in the oil. Keep the temperature medium to high and fry the fish till it is golden and crispy but the fish inside remains soft. Take the fish out and keep aside.
- In the same oil, add another tbsp of oil and let it heat. Then temper with dried red chillies, bay leaf, cardamom, cinnamon and cloves.
- Add the sliced onions and fry over high heat. When the onions have become golden, add onion paste and continue stirring. Add ginger and garlic paste and stir over medium to high heat.
- Once the raw smell goes away, add tomato paste and keep cooking. After a couple of minutes, add the dry spice powder and sprinkle some warm water.
- Continue cooking till the spices start releasing oil from the sides. Then add whisked yogurt.
- Initially keep the heat to a minimum and cook the yogurt. After a couple of minutes, increase the heat and continue to cook. In a minute or so, add a cup of water and let it cook till oil starts to float.
- Finally add poppy seed paste and simmer the gravy. While doing that, take the fish pieces and gently add them to the sauce. This gravy will be more of a sauce.
- Check the seasoning and adjust it. Add sugar at this point. You can skip it if you don't want.
- Sprinkle Bengali garam masala and drizzle ghee. Add split green chillies. cook for a minute or two and then turn off the heat.
- Serve macher kalia with piping hot rice or pulao.
Notes
- The size of the fish matters for the ultimate taste. You need to buy steaks of a large katla or rohu, preferably 2.5 kg fish or more.
- Bengali garam masala is a combination of cloves, green cardamom and cinnamon in equal measures. There is no need to roast the spices. Just grind them and keep in an air tight container.