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%Chitol Macher Kaliya

Chitol Macher Kaliya

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Chitol Macher Kaliya is a rich onion based Bengali fish curry cooked with Chitol Mach aka Knifefish.


  • Chitol Mach: 6 Pieces (cut in round pieces)
  • Potato: 3
  • Onion Paste: 6 Tbsp.
  • Ginger Paste: 1 Tbsp.
  • Garlic Paste: 1 Tbsp.
  • Tomato Paste: 3 Tbsp.
  • Green Chilli: 4
  • Turmeric Powder: 1 Tsp.
  • Cumin Powder: 1 Tsp.
  • Coriander Powder: 1 Tsp.
  • Red Chilli Powder: 1 Tsp.
  • Bengali Garam Masala Powder: 1 Tsp.
  • Sugar: 1 Tbsp.
  • Salt: to taste
  • Mustard Oil: 5 Tbsp.
  • Ghee: 1 Tbsp.


  • Bay leaf: 2-3
  • Cinnamon Stick: 2"
  • Green Cardamom: 6
  • Clove: 8-10
  • Black Pepper: 8-10


  1. Wash the fish chunks.
  2. Rub 1/4 Tsp. each of salt and turmeric powder along with 3-4 drops of mustard oil to the fish chunks before frying.
  3. Keep the fishes marinated for 15 minutes before frying.
  4. In a bowl mix Cumin Powder, Coriander Powder, 1/2 Tsp. each of Kashmiri Red Chilli Powder, Bengali Garam Masala Powder, Sugar, 1/4 Tsp. Turmeric Powder and also salt with 1 Tbsp. Mustard Oil and keep this aside.
  5. Meanwhile, peel and cut the potatoes into halves.
  6. Heat oil in a pan and sprinkle little salt and turmeric powder while heating the oil.
  7. Now fry the potatoes till those turn golden in color.
  8. Strain potatoes from the pan once fried.
  9. Now fry the fishes one by one on low flame from both sides.
  10. Add sugar and cook till it caramelizes.
  11. Temper remaining oil with Bay leaf, Cinnamon Stick, Green Cardamom, Clove and also Black Pepper.
  12. Add Onion paste and cook till the onion changes color.
  13. Now add ginger paste, garlic paste and also tomato paste and cook till the raw aroma of tomato goes away.
  14. Add 1/4 Tsp. each of Kashmiri Red Chilli Powder, Turmeric Powder, and Salt and cook for a while
  15. At this point add the spice mix and cook till the oil leaves the side of the mixture.
  16. Add 2 Cups water followed by Green Chilli.
  17. Bring the mixture to boil.
  18. Add fried fish chunks and also fried potatoes.
  19. Cook for 5 minutes on low flame.
  20. Once done, add Ghee and 1/2 Tsp. of Bengali Garam Masala Powder and mix lightly.
  21. Serve it hot with steamed rice.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Fish
  • Cuisine: Bengali
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