Macher Kalia

Macher Kalia is a traditional Bengali fish curry known for its rich and flavorful gravy. The dish features fish pieces, often Rohu or Katla, cooked in a thick sauce made from onions, tomatoes, yogurt, and a blend of aromatic spices like garam masala and turmeric. The gravy is smooth and slightly creamy, making it a luxurious treat often served with steamed rice or pulao, perfect for special occasions or a hearty meal.

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Course: SEAFOOD

Cuisine: Indian

Keyword: Macher Kalia

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 350kcal

Author: Biryanibonanza

Ingredients

Ingredients:

500 grams Of fish (Rohu, Katla, or any firm whitefish), cut into pieces
2 Large onions, finely chopped
2 Tomatoes, chopped
2-3 Green chilies, slit
1 tbsp Ginger-garlic paste
2 Medium potatoes, peeled and cubed (optional)
1/2 Cups Mustard oil (or any cooking oil)
1/2 tsp Turmeric powder
1 tsp Red chili powder
1 tsp cumin powder
1 tsp Coriander powder
1/2 tsp Garam masala
1 tsp Sugar
Salt to taste
Fresh coriander leaves for garnish

Instructions

Instructions:

1. Marinate the Fish:

In a bowl, mix the fishpieces with 1/2 teaspoon turmeric powder and salt. Let it marinate for about 15minutes.

2. Prepare the Masala:

Heat mustard oil in a panover medium heat. Add finely chopped onions and cook until golden brown.
Add ginger-garlic paste andgreen chilies. Sauté for 1-2 minutes until the raw smell disappears.
Add chopped tomatoes andcook until they become soft and blend into the masala.

3. Cook the Spices:

Stir in turmeric powder,red chili powder, cumin powder, and coriander powder. Cook the spices for 2-3minutes until the oil starts to separate from the masala.

4. Add Potatoes (Optional):

If using, add the cubed potatoes and cook for a few minutes, allowing them to absorb the flavors of the spices.

5. Cook the Fish:

Gently add the marinatedfish pieces into the pan. Cook for about 5 minutes on each side, or until thefish is slightly browned and cooked through.

6. Add Water and Simmer:

Pour in 1-2 cups of water(depending on the desired consistency of the gravy). Add sugar and salt totaste. Bring the curry to a boil, then reduce the heat and let it simmer forabout 10-15 minutes, or until the potatoes are tender and the gravy thickens.

7. Finish with Garam Masala:

Sprinkle garam masala overthe curry and mix gently. Cook for another 2 minutes to blend the flavors.

8. Garnish and Serve:

Garnish with fresh coriander leaves. Serve hot with steamed rice or chapati.

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