Biye Barir Macher Kalia

%Bengali Macher Kalia Recipe Debjanir Rannaghar

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Macher Kalia is a well-known Bengali curry dish made with pieces of fish and potato. The sauce is made from onions and tomatoes, and it is seasoned with ginger and garlic. We use aromatic spices and clarified butter to cook this delectable Bengali fish curry, which is a popular choice for celebratory meals.

Course Fish

Cuisine Bengali

Keyword Debjanir Rannaghar, katla macher kalia recipe, macher kalia recipe, rui maach-er kalia recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings People

Calories 391kcal

Author Debjani Chatterjee

Cost Rs 250

Ingredients

6 pieces Fish Chunk I have used Katla fish, 100g each
4 Potato
3 Onion
1 tablespoon Ginger Paste
1.5 tablespoon Garlic Paste
2 tablespoon Tomato Paste
100 g Hung Curd
1 tablespoon Poppy Seed Paste
1 tablespoon Kismis/ Raisin Paste
10 Whole Raisin
4 tablespoon Mustard Oil
1 tablespoon Ghee

Tempering:

1 Bay Leaf
1 Dry Red chili
1 Cinnamon Stick
4 Clove
1 Black Cardamom
4 Green Cardamom
¼ teaspoon Cumin Seed
¼ teaspoon Asafoetida

Spices:

1 teaspoon Turmeric Powder
1 teaspoon Cumin Powder
1 teaspoon Coriander Powder
1 teaspoon Bengali Garam Masala Powder
1 teaspoon Kashmiri Red Chili Powder
½ teaspoon Red Chili Powder
1 teaspoon Sugar
1.5 teaspoon Salt to taste

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Instructions

First, wash the fish pieces and mix them with half the turmeric and salt.
Next, peel the potatoes and cut them in half.
Then, thinly slice two onions and mash one onion into a paste.
Heat oil in a pan until it gets hot enough to change color.
Fry the fish pieces in the hot oil over medium heat on both sides.
Take the fried fish out of the oil.
Sprinkle the potato pieces with the remaining turmeric and salt, then fry them in the same oil over medium heat.
Remove the potatoes from the oil once they are cooked well.
In the remaining oil, add Bay Leaf, Dry Red chili, Cinnamon Stick, Clove, Black Cardamom, Green Cardamom, Cumin Seed, and Asafoetida to flavor it.
Add the sliced onions and onion paste and fry until they turn brown.
Put in the ginger paste and garlic paste and cook for one minute.
Add tomato paste, then poppy seed paste and Kismis paste, and cook until the oil separates from the mix.
Also, add the whole raisins.
Add the thick curd and cook on low heat, stirring well.
Put in Turmeric Powder, Cumin Powder, Coriander Powder, Kashmiri Red Chili Powder, Red Chili Powder, Sugar, and Salt, and cook for one minute.
Pour in 3 cups of water, then add the fried fish and potatoes.
Cover and cook on low heat for about 7 to 10 minutes.
After that, add Bengali garam masala powder and then ghee. Mix well.
Serve Macher Kalia (like they make it at weddings) with hot, cooked rice.

Notes

I used Katla fish, but you can also use Rohu or Bhetki.
Change the amount of chili powder to suit your taste.
Raisins make it sweet, but you don't have to use them.
The same is true for sugar.
You can use more or less oil and ghee as you like.

Nutrition