Maccher kalia | How to make Maccher kalia

By Mukulika Sengupta  |  14th Feb 2017  |  
5 from 2 reviews Rate It!
  • Photo of Maccher kalia by Mukulika Sengupta at BetterButter
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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.

Maccher kalia is a popular aromatic and delicious dish. You can try making this amazing Maccher kalia in your kitchen. This recipe requires 10 minutes for preparation and 30 minutes to cook. The Maccher kalia by Mukulika Sengupta has detailed steps with pictures so you can easily learn how to cook Maccher kalia at home without any difficulty. Maccher kalia is enjoyed by everyone and can be served on special occasions. The flavours of the Maccher kalia would satiate your taste buds. You must try making Maccher kalia this weekend. Share your Maccher kalia cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Mukulika Sengupta for inputs. In case you have any queries for Maccher kalia you can comment on the recipe page to connect with the Mukulika Sengupta. You can also rate the Maccher kalia and give feedback.

Maccher kalia

Ingredients to make Maccher kalia

  • 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

How to make Maccher kalia

  1. Apply salt and turmeric to the fish and keep aside for half an hour.
  2. Heat some mustard oil. Fry the fish pieces. Drain and keep aside.
  3. 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.
  4. Add the onion puree. Fry till the mixture becomes dry. Add the tomato puree. Fry some more.
  5. 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.
  6. 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.
  7. The gravy will thicken a bit. Add the cinnamon and green cardamom powders and mix. Serve garnished with chopped coriander leaves.

My Tip:

The fish should be fried very lightly, just a few seconds on each side.

Reviews for Maccher kalia (2)

Divyanshu Das3 years ago

lovely dish

Tripti Bhatia3 years ago

very interesting dish

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