Macher Kalia (Bengali Fish curry)

Macher Kalia (Bengali Fish curry) -

This is an authenticated simple Bengali Fish curry that would take away your breathe.

Ingredients:

2 mid size Red Snapper ~ each cut into 4 steak like pieces (didn’t use the fish head). Total 8 fish pieces. (You can replace the fish with Rohu/Katla/Tilapia/Chitol/Cat Fish and other fleshy fish of your choice)

Potatoes ~ 2 , each cut into 4 halves

Tomatoes ~ 1 medium

Onions ~ 1 medium/half of the big ones, grind to a paste

Ginger ~ freshly grated around 1tbsp

Garlic ~ 2 flakes grind along with onion

Green Chillies ~ 4/5

Coriander leaves

Turmeric Powder

Jeera (Cumin) Powder ~ 1/2 tsp

Dhania (Corriander) Powder ~ 1/2 tsp

TejPata (Bay Leaves) ~ 2

Elaichi (Cardamom) ~ 4/5

Whole Jeera (Cumin seeds) ~ 1/2 tsp

Yogurt ~ around 2 tbsp

Salt

Method:

Wash the fish pieces in warm water, pat dry & and mix them with a teaspoon of turmeric powder and salt.

Chop tomatoes in small pieces

Grind onion and garlic to a paste

Chop the potatoes, each in 4 halves

Fry the fish in hot oil till it turns golden on both sides, kind of deep fry.

Heat oil in Kadai/Frying Pan.

Lightly fry the potatoes, remove and keep aside. 

Temper with TejPata (Bay Leaves), Elaichi (Cardamom) and whole Jeera (Cumin seeds)

As soon as they start sputtering add the onion & garlic paste.

Add a little sugar while frying as it adds a brown color (due to caramelization)

When the onion has turned reddish brown add the chopped tomatoes. You can also puree the tomato and add.

Saute till they become a fine pulp and you see oil separating from the paste.

Mix the Jeera Powder, Dhania Powder and the grated ginger with yogurt(instead of water) to make a paste and add this masala.Cook this masala for about 2 minutes till you see the oil seeping out of the edges.

Add the fried potatoes.

Add a pinch of turmeric powder and water. You don’t want this gravy to be very watery so add water with caution.About 2 cups of warm water should be fine.

When the gravy comes to a boil and the potatoes are almost done(not fully boiled yet) add the fish pieces.

Add salt.

Cook for a few more minutes till the potatoes are cooked and you are done.

Garnish with fresh coriander leaves. The gravy is best enjoyed with white rice.