Macher Kalia recipe – Bengali Fish kalia with step by step detail

Macher Kalia recipe with step detail. Kalia is a simply delectable Bong fish speciality prepared just in 30 mins. Best to prepare by choosing heavyweight rui/ katla pieces for having a thick fat portion under the skin. Cooking by frying fish infused in a red rich gravy consisting of onion-ginger-garlic-tomato-green chilli paste, a few dry spices, curd(Tok doi) & garam masala. Macher Kalia with piping hot rice(মাছের কালিয়া সাথে গরম ধোঁয়া ওঠা ভাত) is just an unbeatable combination. 

Macher kalia served with piping hot rice and lemon

Macher kalia is nothing but a spicy bengali fish curry. An old & exotic macher jhal er recipe. Generally, kalia is prepared with Rui or Katla mach, however, I mostly make it with Katla. However, the taste of this fish curry not only depends on the spices used in this recipe but also on the taste of the fish too. That taste comes with heavyweight Rohu/katla fish(called paka Rui or Katla in bengali). So must use paka machh for the best result. As used in making Bengali barir biye, annoprashon or poite barir kalia, popular for their great taste. As if for making this fish kalia, today I used the fish that belongs to an 8-9 kg weight Katla fish. 

Even curd & tomato are two more important ingredients used to enhance the taste of Kalia. Generally used by the professional cooks, to make the gravy rich, creamy & delicious as well. 

If you are bored with regular fish curry then must try this traditional & exotic fish kalia. Hope you will love it. My step by step recipe detail(with pictures) surely guides you to make it perfect.

Recipe card of Macher Kalia recipe

Macher Kalia recipe – how to make macher kalia

Recipe by Moumita PaulCourse: LunchCuisine: Bengali, IndianDifficulty: Easy
Servings

7

servings
Prep time

5

minutes
Cooking time

25

minutes
Calories

300

kcal
Total time

30

minutes

Macher kalia is a simply delectable Bong speciality named fish Kalia prepared my heavyweight Rui/Katla pieces by frying & cooking in a red rich gravy consisting of onion-ginger-garlic-tomato-green chilli paste, a few dry spices, curd(Tok doi) & garam masala. Step by step recipe makes it just in 30 mins.

Ingredients

  • 770 g Katla/Rui Fish

  • 2 Medium Onion

  • 1 Medium Tomato

  • 7 pcs Garlic cloves

  • 5 g(1/4 inch) Ginger

  • 5 pcs Green Chillies(as per taste)

  • 2 tbsp Curd(Tok doi)

  • 3/4 tsp Cumin Powder

  • 1/2 tsp Red Chilli powder

  • 3/4 tsp Kashmiri red chilli powder

  • 3/4 tsp Turmeric powder

  • 3/4 tsp Garam masala powder

  • 1/2 tsp Sugar

  • 1/2 tsp Salt(as per taste)

  • 2 pcs Bay leaves

  • 1/2 cup(8 tbsp) Mustard Oil

Method

  • Clean & wash the fish, and smear with salt & turmeric.
  • Heat the pan, add mustard oil, and heat the oil until releases smoke.
  • Fish goes into hot oil, and fry it until golden from both sides. Remove the fish from the pan.
  • Add bay leaves to the pan, little fry, then add one sliced onion, fry until soft, succulent & golden. 
  • Then add the masala paste(which contains one onion, tomato, ginger, garlic & green chillies), mix well, and sauté for a few seconds.
  • Then add cumin powder, red chilli powder, Kashmiri red chilli powder, turmeric & salt, and mix it well.
  • Afterwards, add 1/4 tsp garam masala powder. Then add curd(beat well before use) and a little sugar. Mix well.
  • Cook the masalas until leave oil & release the aroma. Then add 1.5 cups of water.
  • Let the gravy boil, after 1 min of boiling, add the fried fish into the gravy.
  • Slow down the flame & cover the pan for 5 mins.
  • After 5 mins, remove the lid and turn the fish, again cover the pan.
  • After the next 3-4 mins of cooking, add 1/8 tsp of garam masala powder and a tsp of ghee. Mix it well.
  •  Cook it for 1 more min. Turn off the heat.
  • Macher kalia is ready, serve with piping hot rice and enjoy your meal.

How to make macher kalia with step by step detail

  • Clean & wash the Rui/Katla fish, and smear with salt & turmeric.
Salt and turmeric smeared fish
  • Heat the pan, add mustard oil, and heat the oil until releases smoke. Fish goes into hot oil, and fry it until golden from both sides. Remove the fish from the pan.
Fried fish
  • Add bay leaves to the pan, little fry, then add one sliced onion, fry until soft, succulent & golden. 
Frying onion
  • Then add the masala paste(which contains one onion, tomato, ginger, garlic & green chillies), mix well, and sauté for a few seconds.
Machar kalia masala
  • Then add cumin powder, red chilli powder, Kashmiri red chilli powder, turmeric & salt, and mix it well.
Adding dry powdered spices
  • Afterwards, add 1/4 tsp garam masala powder. Then add curd(beat well before use) and a little sugar. Mix well.
Adding garam masala powder and curd
  • Cook the masalas until leave oil & release the aroma. Then add 1.5 cups of water.
Adding water
  • Let the gravy boil, after 1 min of boiling, add the fried fish into the gravy. Slow down the flame & cover the pan for 5 mins.
Fried fish in kalia gravy
  • After 5 mins, remove the lid and turn the fish, again cover the pan.
After turning fish in gravy
  • After 3-4 mins of cooking, add 1/8 tsp of garam masala powder and a tsp of ghee. Mix it well. Cook it for 1 more min. Turn off the heat.
Adding ghee
  • Macher kalia is ready, serve with piping hot rice and enjoy your meal.
Macher kalia ready

Tips

Ghee is not mandatory however I use it for enhancing the taste & aroma. You may skip this step.

Leave a Comment

Easy Mango Ice Cream Recipe – step by step দুর্দান্ত স্বাদের পমফ্রেট মাছের রেসিপি(Pomfret macher recipe in bengali) কলকাতা চিকেন বিরিয়ানি রেসিপি – Kolkata chicken biryani recipe in bengali স্ট্রিট স্টাইল ভেজ মোমো রেসিপি – Veg momo recipe in bengali Mango Lassi recipe – street style Mango yogurt drink চিকেন স্টু রেসিপি(in bengali) – মাত্র ৩০ মিনিটে স্ট্রিট স্টাইল চিকেন মোমো রেসিপি(chicken momo recipe in bengali) লস্যি রেসিপি(in bengali)- ১০ মিনিটে হাতে ও ২০ সেকেন্ডে মিক্সার এ তৈরী পাঞ্জাবি লস্যি