Macher Kaliya { BENGALI Delicacy }

I have learnt each and every fish preparation from my darling husband. Macher Kaliya is a gravy based dish usually made with fish like Rui(Rohu) or Katla, it is not very rich but sufficiently spicy as compared to other fish curries. It is also popular as a dish that a Bengali family would serve their guests on special occasions.





Ingredients:
  • 4-5 steak like pieces of Katla fish
  • 1 medium size Onion -chopped
  • 1 tbsp plain Yoghurt
  • 2 cloves Garlic, chopped fine
  • 1 medium size Tomato, chopped
  • 1-2 sticks Cinnamon
  • 2-3 Whole cardamoms
  • 4-5 Whole cloves
  • 1 tsp Whole cumin seeds
  • 1-2 Whole red pepper
  • 2 Bay leaves
  • Ginger, grated
  • 3-4 Green chillies, chopped fine
  • 2 tbsp Turmeric powder
  • 1/2 tsp Coriander powder
  • 1/4 tsp Red chili powder
  • 1/2 tsp Cumin powder
  • 4 tbsp Cooking Oil
  • 1 tsp Sugar
  • Salt to taste
  • Chopped Coriander leaves for garnishing

Method:
  1. Wash the fish pieces in warm water, pat dry and rub the pieces with 1 tsp turmeric powder and 1 tsp of salt and let sit about 15-20 minutes.
  2. Heat the oil for deep frying in a small deep vessel { The oil for frying fish should very hot but not smoking(375°F). If the oil is not hot enough, the fish will be soggy and greasy rather than crispy
  3. Deep fry the fish one piece at a time, 5 minutes each side and then set them aside.
  4. Heat oil in Kadai/Frying Pan.
  5. Add cinnamon, cardomom, cloves, whole red pepper, bay leaves and cumin seeds.
  6. As soon as they start sputtering add the chopped onion & garlic. Fry till golden brown.
  7. Add a little sugar while frying as it adds a brown color (due to carmelization).
  8. When the onion has turned golden brown add the chopped tomatoes, saute till they become a fine pulp. Reduce the heat to the lowest setting.
  9. Mix cumin powder, coriander powder, red chilli powder, grated ginger with yogurt (instead of water) to make a paste and add this masala to the pan and stir fry for 2-3 minutes on low heat.
  10. Add a pinch of turmeric powder and water. You don’t want this gravy to be very watery so add water with caution. Raise the heat to medium-high.
  11. When the gravy comes to a boil, add the fish pieces.
  12. Add salt.
  13. Cover the pan, reduce the heat to low and let it cook for 10-12 mins.
  14. Garnish with fresh coriander leaves. The gravy is best enjoyed with white rice.
My entry to












Good chefs always taste their Recipe.....Go Ahead....And say Wow.

Anshu Bhatnagar

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