Macher Kalia
Katla Macher Kalia is a popular Bengali dish where large chunks of river fish are cooked in an onion-based coarse gravy with various spices.
Yield: 4 no
Materials
- 4 nos Katla Fish Pieces nearly 500-600 gms
- 1 no Onion, medium chopped
- ⅔ cup Onion Paste
- 1 teaspoon Garlic Paste
- 2 teaspoon Ginger Paste
- ½ cup Tomato Paste
- 2 teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- 1 no Bay Leaf
- 1 inch Cinnamon Stick
- 2 no Cardamom
- 2 no Clove
- 2-3 no Green Chilli
- ⅔ cup Mustard Oil
- Salt to taste
- ½-1 teaspoon Sugar
Instructions
- Take cleaned fish pieces in a bowl and add salt and turmeric. Then rub them on both sides of the fish well and allow to marinate for 10- 15 minutes.
- Fry the fish pieces on both sides in hot oil until they are golden brown.
- After that, remove the fish pieces and add the whole spices to the remaining oil.
- Once the oil turns fragrant, add the chopped onion and cook until the onions turn soft.
- After that, add onion paste and cook it thoroughly until the raw scent is gone.
- Then, add the ginger and garlic pastes and cook for a short while.
- Add the green chillies next, then the spice powders such as cumin, coriander, turmeric and red chilli powder. If necessary, add a little water now to prevent the burning of the spices.
- When the spices are well combined, add tomato paste and cook until the raw smell disappears.
- At this time, stir in the sugar and salt.
- When the masala is thoroughly cooked, you will see that the oil begins to separate.
- After that, add 2 cups of warm water and let the gravy simmer for a short while. Now taste the salt and make the necessary adjustments.
- Add the fried fish pieces in the gravy. Cover the pan and cook under low flame for few more minutes.
- Switch off the flame and give a standing time of 5-8 minutes before you serve the fish kalia.