Macher Kalia Recipe
Rui Macher Kalia is an awesome Bengali fish curry where fried fish is simmered in a richly seasoned onion-tomato base. This easy Indian fish curry goes well with plain rice or Pulao. Learn how to make Bengali fish curry.
Servings: 4
Calories: 233kcal
Ingredients
- Fish pieces/ Rui Maach – 4
- 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 tsp
- Turmeric powder – 1 tsp
- Red chilli powder – 1 tsp
- Cumin Powder – ¼ tsp
- Coriander Powder – ¼ tsp
- Garam Masala Powder – ¼ tsp
- Sugar – ½ tsp
- Oil – 3 tbsp
- Ghee – ½ tsp
- Water – 1 ½ - 2 cups
- Salt to taste
Instructions
- 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.
- Heat some more oil in the same pan and lightly fry the potato wedges. Drain and keep aside.
- In the same pan, 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 Fish Kalia hot with steamed rice.