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%Macher %Kalia

Biye Barir Macher Kalia

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Macher Kalia is a famous curry based Bengali dish prepared with fish chunks and potato.


Units Scale
  • Fish Chunk: 6 (I have used Katla)
  • Potato: 4
  • Onion:3
  • Ginger Paste: 1 Tbsp.
  • Garlic Paste: 1.5 Tbsp.
  • Tomato Paste: 2 Tbsp.
  • Hung Curd: 100g
  • Poppy Seed Paste: 1 Tbsp.
  • Kismis/ Raisin Paste: 1 Tbsp.
  • Whole Raisin: 10
  • Mustard Oil: 4 Tbsp.
  • Ghee: 1 Tbsp.


  • Bay Leaf:1
  • Dry Red chili: 1
  • Cinnamon Stick: 1"
  • Clove:4
  • Black Cardamom: 1
  • Green Cardamom: 4
  • Cumin Seed: 1/4 Tsp.
  • Asafoetida: 1/4 Tsp.
  • Spices:
  • Turmeric Powder: 1 Tsp.
  • Cumin Powder: 1 Tsp.
  • Coriander Powder: 1 Tsp.
  • Bengali Garam Masala Powder: 1tsp.
  • Kashmiri Red Chili Powder: 1 Tsp.
  • Red Chili Powder: 1/2 Tsp.
  • Sugar: 1 Tsp.
  • Salt: To taste


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  2. Wash fish chunks and marinade with half of the turmeric powder and salt.
  3. Peel the skin of the potatoes and cut into halves.
  4. Cut thin slices of 2 Onion and make a paste of one onion.
  5. Heat oil in a pan until the oil changes the color.
  6. Now fry fish chunks in medium flame from both sides.
  7. Strain fish chunks from the oil.
  8. Now sprinkle some turmeric powder and salt over the Potato chunks and fry those in medium flame.
  9. Once potatoes are properly fried strain from the oil.
  10. Temper remaining oil with Bay Leaf, Dry Red chili, Cinnamon Stick, Clove, Black Cardamom, Green Cardamom, Cumin Seed and Asafoetida.
  11. Add chopped onion and onion paste and fry till both turns brown in color.
  12. Now add Ginger paste and also garlic paste and cook for a minute.
  13. At this point add Tomato paste followed by the poppy seed paste and Kismis paste and cook till oil comes out from the mixture.
  14. Also, add whole raisins.
  15. Now add hung curd and cook over the low flame and stir vigorously.
  16. Add Turmeric Powder, Cumin Powder, Coriander Powder, Kashmiri Red Chili Powder, Red Chili Powder, Sugar, and Salt and cook for a minute.
  17. Now add 3 cups of water followed by fried fish and fried potatoes.
  18. Cover the pan with a lid and cook over low flame for around 7-10 minutes.
  19. Once done, add Bengali garam masala powder followed by Ghee and mix properly.
  20. Serve Macher Kalia (the Biyebari version) with steamed hot rice.


I have used Katla fish. You can, however, use Rohu or Bhetki.
Adjust chili powder as per taste.
Raisin gives a sweet taste to the dish. You can skip that if you wish.
The same is applicable to sugar as well.
You can increase or decrease both oil and ghee based on preference.

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Fish
  • Cuisine: Bengali


  • Serving Size: 100g
  • Calories: 391
  • Sugar: 8.8g
  • Sodium: 680mg
  • Fat: 19.1g
  • Saturated Fat: 4.4g
  • Carbohydrates: 44.5g
  • Fiber: 4.9g
  • Protein: 12g
  • Cholesterol: 25mg
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