Bengali Fish Kalia – Spicy Dahi Fish Curry | Rui Maacher Kalia With Curd

Bengali Fish Kalia or Macher Kalia is fish cooked in a rich masala gravy. Fish Kalia Bengali-style is a traditional 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.

Bengali Fish Kalia Recipe:

Macher Kalia, where fried fish pieces are simmered in a spicy onion-tomato-yogurt gravy, is a popular Bengali dish known for its rich texture, delicious taste and amazing flavour. It is best relished with steamed rice or ghee-bhaat.

• To prepare this delectable macher recipe, firstly clean, wash and dab dry the fish pieces. Then sprinkle salt, turmeric and red chilli powder and rub the fish pieces well. Keep the marinated fish aside for 10 minutes.
• Meanwhile, grind 1 large onion to paste and set aside. Then peel and slice one medium potato into wedges, slit the chilli and finely chop the tomato.

• Then heat oil in a frying pan. Gently slide in the marinated fish. Fry the fish over medium heat till it turns a golden brown on both the sides. Remove the fried fish and set aside.

• Now add some more oil to the same pan and drop in the potato wedges. Lightly saute the potatoes till they get some colour on the. Remove and set aside.
• Temper the oil with bay leaf, cumin seeds, cloves, cinnamon and cardamom. Next put in the onion paste and slit green chill. Fry over medium heat till the onion paste starts to brown.

• Then tip in ginger-garlic paste and fry the mixture for about 4 to 5 minutes till the raw smell disappears.
• Now add the chopped tomatoes, mix everything well and cook covered till the tomatoes soften. Instead of chopped tomatoes, you can also add tomato puree.

• Next sprinkle salt, sugar, turmeric powder, cumin powder, coriander powder and red chilli powder. Combine well and cook for about a minute.
• Then remove the pan from the stove and stir in well-beaten curd. Put the pan back on the stove and cook on a low flame till the oil starts oozing from the sides.

• Now drop in the fried potatoes and mix well with the masalas. Pour about 1 ½ to 2 cups of water and bring the gravy to a boil. The lower the flame, cover and cook till the potatoes are three-fourth done.

• Then remove the cover and put in the fried fish. Gently stir, cover with a lid again and simmer on low heat for about 7-8 minutes until the gravy becomes thick and the fish is well cooked.

• Lastly add a pinch of garam masala and a dollop of ghee. Turn off the gas and put the lid back on. Allow the flavours to mingle.

• Serve Bengali Fish Kalia with steaming hot rice or mishti pulao.

If you are searching for more seafood recipes, then do try out Tangy Fish Curry