Saucepans and Spices

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THE BIYEBARI STYLE MACHER KALIA

Shilpa Anand

BENGALI FISH CURRY 

INGREDIENTS 

  • 500-600 gms of fish( rohu, pomfret, SURMAI etc)

  • Turmeric and salt for marination 

  • Mustard oil 

  • 1tsp ghee

  • 4dried red chillies 

  • 4bay leaves

  • 4cloves

  • 4 cardamoms

  • 1-2 pieces of cinnamon

  • 1 tsp cumin seeds 

  • 1onion sliced and fried to make birista( optional) 

  • 2 onions paste 

  • I-2 inch ginger 

  • 1-2 tomatoes, chopped

  • 2 tbsp yogurt 

  • ½ tsp turmeric powder

  • 1tsp Shilpas Masala mill everyday masala 

  • 2tsp Shilpa's Masala mill Kashmiri chilli powder  

  • ½ tsp cumin powder 

  • 1- 2 tsp sugar 

  • Hot water 

  • ½ tsp Bengali Garam Moshla ( powdered cardamon, cloves, cinnamon) 

  • 4-6 green chillies, slit

INSTRUCTIONS 

  • Pat dry the fish and marinate with turmeric and salt 

  • Fry the pieces in mustard oil and keep aside

Blend together onion and ginger into a paste without water 

  • In the same kadhai ( fried fish) add ghee and whole garam masalas along with red chillies 

  • Add the onion and garlic paste

Fry until rawness disappears ( 6 mins) 

  • Add salt and sugar 

  • Add tomatoes and fry until they are softened ( add a little splash of water if needed)

Turn up the heat and add yogurt and fry vigorously

When oil separates on surface, add boiling hot water 

  • Simmer 

  • Add fried fish and green chillies

Add birista if desired 

  • Simmer the Kalia for a few more minutes

  • Switch off the flame and sprinkle the Bengali Garam Moshla and cover with a lid 

  • That’s it, your authentic Fish Kalia is ready

Serve after half an hour with rice

SPICE LEVEL:🌶🌶