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bengali macher / fish kalia recipe

Bengali Rui Macher Kalia / rich spicy fish curry recipe

Fish kalia is a rich preparation of spicy and flavourful fish curry in Bengali style.

Course Side Dish
Recipe Cuisine Bengali
Keyword Bengali macher kalia recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Recipe Ingredients

  • 6 Steaks of grass carp(rui / rohu fish or katla)
  • 1/4 cup Onion paste of one medium onion
  • 1 Onion, finely chopped
  • Tomato paste of one large tomato
  • 1 tbsp Ginger-garlic paste
  • 1-2 Green chillies
  • 1/4 cup Cashew
  • 1/4 cup Raisins
  • 1 tsp Turmeric powder plus more for smearing the fish
  • 1 tsp Cumin powder
  • 1 tsp Red chilli powder
  • 1/2 tsp Bengali garam masala powder
  • 2 Bay leaves
  • Whole garam masala (few pieces of green cardamom, cloves, cinnamon)
  • Salt and sugar to taste
  • Mustard oil for frying the fish

Recipe Instructions

  1. Wash and clean the fish steaks.

    Smear the fish pieces with salt and turmeric.

  2. soak the cashew and raisin for half an hour. Make a paste of raisin with 5-6 pieces

  3. Heat the mustard oil in the pan. Fry the fish pieces one by one gently turning them,frying each side for around 1-2 minute, but not more than that. They should be uniformly browned lightly.

    Slot out the fish pieces from the oil and keep aside.

  4. In the same pan, add more oil if requires, throw in the whole garam masala , cashew, raisins, fry the onion and onion paste.

  5. Once the onion stops releasing the juices, add the ginger garlic paste and green chillies. brown the onion-ginger garlic paste.

  6. Add the tomato paste, increase the flame and fry it on high heat.

  7. Add the spices,salt, sugar, and bay leaves. Keep braising the spices and onion-tomato paste on medium heat till the mixture oozes out oil. This will take some time around 10 minutes.

  8. Once the mixture is braised enough (this is important step, after properly braising, little oil should float atop) add the raisin paste.

  9. Give everything a nice stir, lower the heat and cook it for another 5 minute.

  10. Add 2 cups warm water to the spice mixture., blend it well.

  11. Slide the fish pieces gently, one at a time. Cover and cook for another 5-7 minute.

  12. Swich off the heat, cover and let the fish absorb the gravy.

    Serve fish kalia garnished with cashew and raisins with steamed rice or with pulao.