Name: Maccher kalia recipe by Mukulika Sengupta at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 500 gm fish, cut into large pieces; 2 onions, pureed; 2 tomatoes, pureed; 2 potatoes, cut lengthwise; 1 TBSP GARLIC PASTE; 1 tbsp ginger paste; 1 tsp kalonji; 1 tsp chicken masala; 1 tsp Coriander powder; 1 tsp turmeric powder; 1 tsp red chilli powder; 3 green chillies, slit; Salt to taste; ¼ tsp green cardamom powder; ½ cup chopped coriander leaves; ¼ tsp cinnamon powder; Salt and turmeric for the fish

ABOUT Maccher kalia RECIPE

Maacher kalia is a typical Bengali dish. This fish curry is absolutely apt for hot summer days. The onion based gravy is light and aromatic. The fish curry tastes best with hot steaming rice.

Ingredients Serving: 4

500 gm fish, cut into large pieces
2 onions, pureed
2 tomatoes, pureed
2 potatoes, cut lengthwise
1 TBSP GARLIC PASTE
1 tbsp ginger paste
1 tsp kalonji
1 tsp chicken masala
1 tsp Coriander powder
1 tsp turmeric powder
1 tsp red chilli powder
3 green chillies, slit
Salt to taste
¼ tsp green cardamom powder
½ cup chopped coriander leaves
¼ tsp cinnamon powder
Salt and turmeric for the fish

Instructions

Apply salt and turmeric to the fish and keep aside for half an hour.
Heat some mustard oil. Fry the fish pieces. Drain and keep aside.
Add the kalonji and slit green chillies in the same oil. Add the potato pieces. Fry till the potatoes start becoming golden brown. Add the ginger and garlic paste. Sauté.
Add the onion puree. Fry till the mixture becomes dry. Add the tomato puree. Fry some more.
Add the chicken masala (or 1 tsp cumin powder if you don’t have chicken masala), coriander powder, salt, turmeric and red chili powder. Sauté till oil starts leaving the sides.
Add 1 ½ cups of water and bring to a boil. Now add the fish pieces and lower the flame. Cover and cook for 10 minutes.
The gravy will thicken a bit. Add the cinnamon and green cardamom powders and mix. Serve garnished with chopped coriander leaves.

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