Bengali Fish Kalia or Macher Kalia is fish cooked in a rich masala gravy. Fish Kalia Bengali-style is a rich and spicy fish curry usually prepared with Rui or Katla. The fish curry is incredibly tasty, has the perfect heat and makes for great mid-week meal.
Fish is an excellent source of omega-3 fatty acids, vitamins and minerals. Eating 1-2 servings of fish per week reduces your risk of heart disease.
Rui Maacher Kalia is a delectable Bengali fish recipe and it’s usually made on special occasions. Dahi fish kalia has an unbelievably good flavour and is best served with Basmati Rice.
Bengali Fish Kalia Recipe Step By Step:
Fish Kalia is a popular fish dish from Bengal. No meal is complete without a seafood dish – and maacher kalia is an all-time favourite seafood dish. Lightly fried fish simmered in a rich gravy with an aromatic mix of Indian spices will wow even the most finicky eaters!
How to make Bengali fish kalia:
For Bengali Fish Kalia recipe, wash the cut fish pieces well and pat dry. Sprinkle salt, turmeric and red chilli powder on them. Keep aside for 10 minutes.
Chop the potatoes and tomatoes, slit the chillies and grind onion to smooth paste.
Heat oil in a kadai and lightly fry the marinated pieces of fish. Remove with a slotted spoon and keep aside.
Toss in the potatoes and fry to a light brown. Remove and set aside.
Temper the oil with bay leaf, cinnamon, cardamom, cloves and cumin seeds.
Put in the onion paste and green chillies. Saute. Add the ginger-garlic paste and fry till the raw smell goes away.
Tip in the chopped tomatoes (or tomato purée) and cook till they turn pulpy.
Add all the spice powders – cumin, coriander, turmeric and chilli powder, salt and sugar and mix well.
Stir in well-beaten curds and combine well. Cook till the oil starts to ooze from the sides.
Add the fried potatoes and about 2 cups of water. Stir well and cook covered till the potatoes are almost done.
Add the fried fish pieces and mix gently. Simmer on a low-medium flame till gravy starts to thicken and fish is cooked.
Sprinkle garam masala powder and top Bengali fish curry with a blob of ghee.
Remove and serve Bengali Fish Kalia with steamed rice.
Macher Kalia Bengali Recipe details:
- Fish pieces Rui Maach – 4
- Salt - 1/4 tsp
- Turmeric - 1/4 tsp
- Red Chilli powder - 1/4 tsp
- Potato – 1 medium
- Onion – 1 large
- Green chilli -1
- Tomatoes – 1 medium
- Curd – 1 tbsp
- Bay leaf - 1
- Cinnamon stick – 1
- Cardamom – 2
- Cloves – 2
- Cumin seeds – ¼ tsp
- Ginger-garlic paste – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Red chilli powder – 1/4 tsp
- Cumin Powder – 1/2 tsp
- Coriander Powder – 1/2 tsp
- Garam Masala Powder – ¼ tsp
- Sugar – ½ tsp
- Oil – 3 tbsp
- Ghee – ½ tsp
- Water – 1 ½ - 2 cups
- Salt - 1/2 tsp
To make Bengali Fish Kalia, clean and wash the fish. Smear it with salt, turmeric and chilli powder and marinate it for ten minutes.
Chop the tomato and slit the green chilli. Peel and quarter the potato. Grind the onion to paste.
Heat oil in a pan and fry the fish till it turns brown on both sides. Remove and keep aside.
In the same pan, lightly fry the potato wedges. Drain and keep aside.
Put in the bay leaf, cinnamon, cardamom, cloves and cumin seeds. Once they start to sizzle, add onion paste and green chill and fry.
Add ginger-garlic paste and sauté for 4-5 minutes till the mixture turns brown.
Put in the chopped tomatoes and cook till they become soft. You can also make tomato puree and add it.
Add turmeric powder, chilli powder, cumin and coriander powder, salt and sugar and combine well.
Add well-beaten curd and mix well. Cook till the oil starts to ooze out.
Put in the potatoes, mix well, add 1 ½ - 2 cups of water. Bring to a boil, reduce heat and cook covered till potatoes are ¾ done.
Remove lid, gently slide in the fried fish and stir gently. Cover and let it simmer on a slow flame for 7-8 minutes till the gravy thickens and the fish is cooked through.
Remove from stove and sprinkle garam masala powder and add a little ghee on top. Cover with a lid and allow the dish to seep in the flavours.
Serve Bengali Fish Kalia hot with steamed rice.