Bhetki Maacher Kalia | How to make Bhetki Maacher Kalia

By Maumita Paul Ghosh  |  8th Feb 2017  |  
5 from 1 review Rate It!
  • Bhetki Maacher Kalia, How to make Bhetki Maacher Kalia
Bhetki Maacher Kaliaby Maumita Paul Ghosh
  • Prep Time


    3 /4Hours
  • Cook Time


  • Serves





About Bhetki Maacher Kalia Recipe

The decadent Bhetki Kalia, bhetki (Sea Bass) cubes in a luxuriant tomato, raisins and cashew paste gravy. Perfumed with whole spices. And a generous dollop of ghee.

Bhetki Maacher Kalia is an authentic dish which is perfect to serve on all occasions. The Bhetki Maacher Kalia is delicious and has an amazing aroma. Bhetki Maacher Kalia by Maumita Paul Ghosh will help you to prepare the perfect Bhetki Maacher Kalia in your kitchen at home. Bhetki Maacher Kalia needs 101 minutes for the preparation and 25 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Bhetki Maacher Kalia. This makes it easy to learn how to make the delicious Bhetki Maacher Kalia. In case you have any questions on how to make the Bhetki Maacher Kalia you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Maumita Paul Ghosh. Bhetki Maacher Kalia will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Bhetki Maacher Kalia

Ingredients to make Bhetki Maacher Kalia

  • 8 - 10 pcs bhetki cubes (you can use bhetki steaks as well)
  • 1 big tomato pureed
  • 2 tbsps onion paste
  • 10 - 12 cashew nuts
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 2 - 3 bay leaves
  • 1 - 2 green cardamom
  • 1 inch cinnamon stick
  • 1 - 2 cloves
  • 1 tbsp raisins
  • 11/2 tbps mustard oil
  • 1/2 TBSP ghee
  • 1/2 tsp garam masala powder
  • 1 tsp sugar
  • salt to taste

How to make Bhetki Maacher Kalia

  1. Marinate the bhetki cubes with little turmeric powder and salt.
  2. Soak the cashew nuts in warm water for 10 odd minutes. Make a smooth paste using an electric blender, keep aside.
  3. Heat 1 tbsp oil in frying pan, shallow fry the bhetki cubes, keep aside.
  4. Add the remaining oil in a pan, throw in the bay leaves and crushed cinnamon, cardamom and cloves.
  5. When the spices starts releasing their aroma, sprinkle in the sugar and then add in the onion paste. (The sugar shall caramelise and this is whats gives the kaalia such a rich colour).
  6. Saute the onion paste for 5-6 minutes, till it starts taking a tinge of brown. Now add the ginger paste, saute for a couple of minutes.
  7. Time to add the tomato paste and cook over a medium flame, stirring occasionally, till the onion-ginger-tomato masala is cooked and you no longer get the smell of raw tomatoes.
  8. Make a thick paste of cumin powder, coriander powder, red chili powder and and turmeric powder in a little water. Add this spice paste to the masala and cook till oil starts to separate from the masala.
  9. Add the cashew nut paste and sautxe9 for a further 4-5 minutes.
  10. Add 1/2 cup of warm water, salt, raisins, cover and bring to a gentle simmer. Add the fried fish cubes, adjust seasonings and simmer for just a couple of more minutes.
  11. Finish with a generous dollop of ghee and a hearty sprinkle of garam masala powder. Serve hot.

Reviews for Bhetki Maacher Kalia (1)

Kanak Patel2 years ago

What a lovely dish!

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