Maacher Kaalia / Spicy Bengali Fish Curry

Macher Kalia (spicy and rich fish curry) is one of the most favorite dishes from Bengali cuisine. Rui Mach or Rohu fish is suppose to be one of the regular staple diets of every Bengali household. Rohu is easily available in any Bengali fish market and also it is one of the most affordable fish you can find.

Preparation time : 15 mins

Cooking time : 30 mins

Serves : 4 - 5

Ingredients

1. Rui  Mach / Rohu Fish 7 - 8 pieces (pieces should be little around 1" thick)

2. Potato 2 big (cut into quarters length -wise)

3. Onion Paste 3 Tbsp (In authenic Kalia - Onion Juice is used but I don't like to waste the remains so I add all of it.)

4. Ginger  paste - 1 tbsp

5.  Garlic Paste - (1/2 tsp - Optional)

6.  Tomato 1 large finely choped or grinded  into a paste.

7.  Turmeric powder - 1/4^th tsp

8.  Chilli powder 1 tsp (You can adjust as  per taste.

9.   Jeera Powder - 1 tsp

10.  Salt & Sugar according to taste. (I like it little sweet so as to get the spicy, tangy and sweet - all three flavours together. Sugar actually brings out the taste).

11.  Whole Jeera - 1 tsp

12.  Bay leaf 2

13.  Dry red chilli 1

14.  Mustard oil 6-7 table spoon

15.  Kasuri Methi Leaves - 1 tsp crushed          (optional)

16.   Garam masala powder few pinch              (optional).

17.  Corriander Leaves for Garnishing.

Recipe

1.Clean & wash fish. Marinate with salt       and turmeric powder. Keep Aside.

2. Wash potato pieces and keep aside.

3. Heat oil in a pan. Fry potato quarters to golden and keep aside. In the same Kadai, fry fish pieces to nicely golden. Take out from oil and keep aside.

4.To the same oil, add sugar and let it caramelize, add whole jeera, dry Chilli, and bay leaf. Now add the combination of onion paste, ginger-garlic paste, turmeric powder, chilli powder, jeera powder and 1 tsp of salt. Fry until raw smell disappears. Keep stirring, so the masala doesn't burn otherwise the gravy may turn bitter. Cook until oil separates from the spice.

5.Now add tomato paste. Cook until raw smell of tomato is gone and oil is separated.

6.Add potato and salt. Mix well. Cook few minutes over medium heat. Add 1 and half cups hot water (water as per the gravy consistency you want). Bring to boil. Cook covered for 4-5 minutes over low heat or until potato pieces are cooked properly. Now add fish and cook for 2-3 minutes.

7.Turn off heat and add kasuri methi & garam masala powder. Sprinkle some strands of Coriander leaves, cover with a lid & leave it for a few minutes standing time before serving.

8."Macher Kalia" is ready and tastes heavenly with steaming hot plain rice.

- Enjoy your Meal ! -