MACHER KALIA
(from anadnab18’s recipe box)
MACHER KALIA – A Bengali fish curry cooked in a lightly spiced gravy of onions and tomatoes
Read more: http://www.weavethousandflavors.com/2010/05/macher-kalia-a-bengali-fish-curry.html#ixzz27mWYV6xN
Under Creative Commons License: Attribution
Source: http://www.weavethousandflavors.com/2010/05/macher-kalia-a-bengali-fish-curry.html
Categories: Non Veg - Fish
Ingredients
- 2 lbs Grass Carp or Tilapia steaks/ fillets
- 3 Garlic cloves, peeled and crushed
- 1 large chopped Onion
- 1/2 diced Tomato
- 3 medium Potatoes
- 1/4 cup fresh or frozen Peas
- 1/4 tsp Salt
- 1/2 tsp red chilly powder
- 1/4 tsp Turmeric Powder
- 4 whole Cardamom pods
- 1/2 cup Vegetable Oil for frying (4 tbs of this oil to be used for gravy)
- 1 tsp 'ghee'
- 2 - 2 1/2 cups water
- 1/4 cup chopped Cilantro leaves (optional)
- Bengali Gram Masala -
- 2 cardamom pods
- 1/2" cinnamon bark
- 2 cloves
- For Marinade:
- 1/2 tbs salt
- 1 tsp Turmeric Powder
- Preparation
- Fish: Marinate the fish with salt and turmeric powder.
- Garlic cloves - peeled, crush and chop
- Onion - Finely chop a large onion
- Tomato - Wash and dice. Leave skin on.
- Potatoes - Peel and slice in 1/4" thick slices. Immerse in a bowl of water till ready to use.
- Cilantro - Wash and chop. Immerse in a bowl of water till ready to use. Any soil or dirt will settle to the bottom of the bowl.
- Bengali Garam Masala - Roast the spices on medium heat till the sent of spices fill the air for about 30 seconds - a minute. Remove to a bowl and allow to cool for 10 minutes. Grind to a powder in a coffee grinder. Set aside.
Directions
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In a non-stick frying pan heat 1/2 cup of oil and heat on medium high flame till it is very hot. When you drop the first piece of fish in it should sizzle immediately. Fry for approx 2 minutes per side till is crisp and brown on both sides. Continue till all the fish has been cooked. Remove to a plate and set aside. Set aside 4 tbs of the oil. Store the remaining oil once completely cool for future use.
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Do not fry more than 2 pieces of fish at a time or the fish will not cook crisp like we want it to.
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In a separate large saute pan with a lid or ‘kadhai’, take 4 tbs of the oil used to fry the fish. On medium heat, add the crushed garlic and onions and saute till soft and golden brown.
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Now add the chopped tomatoes, salt, turmeric powder and red chilly powder. Saute for a few minutes on medium flame till tomatoes begin to soften approx 3-4 minutes.
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Add the whole cardamom, sliced potatoes and 2 cups water. Once the liquid comes to a boil, cover with a tight lid and simmer. Keep at medium heat and simmer for approx 10 minutes or until the potatoes are cooked.
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Taste and adjust seasonings. Add the fish gently to the gravy and spoon the gravy onto the fish. Now add the peas, sprinkle Bengali garam masala powder and top with 1 tsp ‘ghee’. Cover with a lid and on medium high heat continue to simmer for the next 5 minutes. Garnish with chopped coriander leaves.
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Serve hot with steamed rice.
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Enjoy!