THE BIYEBARI STYLE MACHER KALIA

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:🌶🌶