How to make Macher Kalia -
The famous Bengali fish delicacy.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Rohu fish (रोहू मछली), Mustard oil (सरसों का तेल)
Cuisine : Bengali
Course : Main Course Seafood
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For more recipes related to Macher Kalia checkout Bengali Fish Curry, Fish Moilee, Doi Mach, Chinese Style Steamed Fish . You can also find more Main Course Seafood recipes like Crab with Green Curry, Asian Prawn Curry, Kadai Prawns With Roasted Pepper Jam, Rawas Chilli Fry.
Macher Kalia Recipe Card
The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Macher Kalia Recipe
Rohu fish cut into darnes 500 grams
Mustard oil 4 tablespoons
Onions grated 2 medium
Salt to taste
Turmeric powder 1/2 teaspoon
Cloves 3-4
Ginger chopped 1 teaspoon
Garlic chopped 1 teaspoon
Green chillies chopped 2
Red chilli powder 1/2 teaspoon
Tomato puree 2 tablespoons
Cumin powder 1 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Heat mustard oil in a non stick pan till it smokes. Squeeze the onions and discard excess water.
Step 2
Add salt and turmeric powder to the fish pieces and mix well.
Step 3
Cool the oil slightly, add the fish pieces and shallow fry on high heat, turning sides, till well cooked. Drain and place in a plate.
Step 4
To the oil remaining in the pan add cloves and onions and sauté till browned. Add ginger and garlic and continue to sauté till fragrant.
Step 5
Add green chillies, remaining turmeric powder and red chilli powder and mix. Add tomato puree and sauté till oil begins to separate.
Step 6
Add 1½ cups water and cumin powder and mix well. Add salt and mix. Add fried fish and coriander leaves and cook on low heat for 2-3 minutes.
Step 7
Serve hot with steamed rice.
Nutrition Info
Calories : 1125 Kcal
Carbohydrates : 85.4 gm
Protein : 44.2 gm
Fat : 67.2 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
