Machher Kalia (Fish Kalia)

Fish Kalia is one of the most popular Bengali dishes and I bet that every bong house-hold is well acquainted with this dish. Rohu or Rui is the most commonly used fish for preparing this dish.

Ingredients

Cleaned Fish pieces

Mustard oil

1 Bay leaf

1 large onion

1 tsp ginger paste

1 tsp garlic paste

1 medium tomato

Turmeric powder

Cumin powder

Coriander powder

Red chili powder

Salt to taste

1 tsp Garam masala powder

Sprigs of fresh coriander, finely chopped

1 tbsp of ghee (optional)

Method

• Wash the fish thoroughly and pat dry. Sprinkle some Turmeric powder, salt, 1/3 cup of mustard oil and mix well to ensure that each of the fish pieces is coated well with the turmeric, salt and oil.

• Pan fry the fish pieces and drain the excess oil. Keep aside.

• Grind the onion, garlic, ginger, tomato and green chilies (optional) to a thick paste.
• Heat mustard oil in a Kadhai and add the bay leaf followed by the Onion paste.
• Stir well on high flame. Once the onion paste is cooked, start adding the spices (Turmeric powder, cumin powder, coriander powder, red chili powder, 1 ½ tsp each). Sprinkle some sugar as well.
• Cook on high flame till the oil starts separating from the ingredients.
• Now add Water and bring it to boil. Adjust the quantity as per the amount of gravy desired.
• Finally add the fried fish pieces to the gravy and simmer for 5 minutes.
• In the end, sprinkle a teaspoon of Garam masala powder and some ghee (optional).

Garnish with freshly chopped coriander leaves and serve with steaming hot rice.