Bengali Fish Kalia - Macher Kalia Recipe
If there is one dish that truly celebrates Bengal’s love for fish, it is the Bengali Fish Kalia – Spicy Dahi Fish Curry. This classic, rich Bengali fish gravy is traditionally prepared during festivals, weddings, and special family gatherings.Unlike everyday curries, Bengali Fish Kalia is bold, aromatic, and luxurious—made with caramelized onions, curd, whole spices, and a slow-cooked gravy that clings lovingly to each piece of fish.If you’ve been searching for the best Bengali festive recipes, this one absolutely belongs at the top of the list! Whether you’re hosting a festive lunch or craving comfort food, this Bengali fish curry promises both warmth and nostalgia in every bite.
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 Bengali Style hot with steamed rice.