How to make Macher Kalia -

Bengalis are proud of their fish curries and this one is their favourite

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Katla fish, Mustard oil (सरसों का तेल)

Cuisine : Bengali

Course : Main Course Seafood

Macher Kalia

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 : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Macher Kalia Recipe

  • Katla fish cut into 1/2 inch pieces 1 kilogram

  • Mustard oil 4 tablespoons

  • Turmeric powder 1 teaspoon

  • Salt to taste

  • Medium onions peeled 2

  • Medium tomato 1

  • Ginger-garlic paste 1 tablespoon

  • Coriander powder 1 teaspoon

  • Cumin powder 1/2 teaspoon

  • Kashmiri red chilli powder 1 teaspoon

  • Green chillies 2 + to garnish

  • Sugar 1/2 teaspoon

  • Fresh coriander leaves chopped 5 teaspoons

  • Fresh coriander sprig to garnish


Step 1

Take fish pieces in a bowl, add ½ tsp turmeric powder and salt and mix well.

Step 2

Heat 3 tbsps mustard oil in a deep non-stick pan till it starts smoking.

Step 3

While the oil is getting heated, dice the onions.

Step 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.

Step 5

Chop the tomato and set aside.

Step 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.

Step 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.

Step 8

Add tomato and mix well. Add ½ cup water, mix, cover and cook for 1-2 minutes or till the tomato turns pulpy.

Step 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.

Step 10

Transfer into a serving bowl, garnish with coriander sprigs and green chillies and serve hot with steamed rice.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

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 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.