Macher Kalia

Bengalis are proud of their fish curries and this one is their favourite This is a Sanjeev Kapoor exclusive recipe.

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Macher Kalia

Main Ingredients Katla fish, Mustard oil
Cuisine Bengali
Course Main Course Seafood
Prep Time 11-15 minutes
Cook time 21-25 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Non Veg

Ingredients list for Macher Kalia

  • 1 kilogram Katla fish cut into 1/2 inch pieces
  • 4 tablespoons Mustard oil
  • 1 teaspoon Turmeric powder
  • to taste Salt
  • 2 Medium onions peeled
  • 1 Medium tomato
  • 1 tablespoon Ginger-garlic paste
  • 1 teaspoon Coriander powder
  • 1/2 teaspoon Cumin powder
  • 1 teaspoon Kashmiri red chilli powder
  • 2 + to garnish Green chillies
  • 1/2 teaspoon Sugar
  • 5 teaspoons Fresh coriander leaves chopped
  • to garnish Fresh coriander sprig


  1. Take fish pieces in a bowl, add ½ tsp turmeric powder and salt and mix well.
  2. Heat 3 tbsps mustard oil in a deep non-stick pan till it starts smoking.
  3. While the oil is getting heated, dice the onions.
  4. Add the marinated fish to the hot oil and shallow-fry, on medium heat, turning sides till golden on both sides. Drain on absorbent paper.
  5. Chop the tomato and set aside.
  6. Add the remaining mustard oil to the oil remaining in the pan, add onions and sauté on high heat for 2-3 minutes or till golden in colour. Add ginger-garlic paste, mix and sauté on low heat for a minute or till the oil separates.
  7. Add remaining turmeric powder, coriander powder, cumin powder, Kashmiri red chilli powder and salt, mix well and saute on low heat for 2-3 minutes or till oil separates from the masala.
  8. Add tomato and mix well. Add ½ cup water, mix, cover and cook for 1-2 minutes or till the tomato turns pulpy.
  9. Break green chillies and add to the pan. Add ½ cup water and sugar and mix well. Add the fried fish pieces and mix well. Cook on low heat for 1-2 minutes. Add coriander leaves, mix gently and cook for 1 minute.
  10. Transfer into a serving bowl, garnish with coriander sprigs and green chillies and serve hot with steamed rice.