Indian Cooking Suggestions: How To Make Macher Kalia – A Bengali Particular Fish Curry With Mishti Doi

It will not be an exaggeration to say that Bengalis’ love for ‘macher jhol‘ is not any secret to the world! It in all probability defines the meals tradition of Bengal. A confluence of culinary kinds of East Bengal (now Bangladesh) and West Bengal, this delicacies boasts of an infinite number of fish and their recipes. From doi mach to macher tok and bhapa mach – the listing goes lengthy! One such fashionable dish is macher kalia – a particular candy and spicy fish curry that may be a should in any celebratory feast menu.

It’s stated that this macher kalia is a modified Bengali model of the well-known qalia of the Mughal cuisine. For the uninitiated, qalia is milk- or water-based dish that makes one of many two pillars of the Mughal delicacies (the opposite one being qorma). Legend has it, the Arab merchants, who used to land on the shores of Bengal, modified their kalia recipe with the domestically out there elements and fish, which has over the time developed to the current model of the recipe. One other story says that the khansama/bawarchi of the Nawabs of Bengal developed the now-used model of kalia, by changing the Badshahi masalas with the native produce.

Bengali macher kalia has a thicker gravy, with an ideal steadiness of candy and spicy flavours. If you happen to discover, you could discover varied recipes of macher kalia– some makes use of onion and tomato, whereas some makes use of dahi. The recipe we’re sharing right now is dubbed to be the best within the lot, and might be ready in lower than an hour, with naked minimal masalas and elements. What makes this recipe particular is the inclusion of well-known Bengali mishti doi (candy yogurt) in it!

Here is The Step-By-Step Recipe For Macher Kalia:

Components:

Freshwater fish (ideally rohu/catla)- Four items

Raisins- 7-Eight (soaked in water)

Mishti doi- 100 gram

Grated ginger- 2 tablespoon

Jeera powder- 2 teaspoon

Turmeric powder- 1 teaspoon

Kashmiri pink chilli powder- 1 teaspoon

Complete pink chilli- 1 (damaged into two items)

Inexperienced chilli- Three-Four (sliced)

Mustard oil- 7-Eight tablespoon

Salt as per style

Ghee- 2 teaspoons

Garam masala powder- 1 teaspoon

Methodology:

Clear the items of fish and marinate with half teaspoon turmeric and salt. Set it apart until you get carried out with remainder of the Mise En.

Take half cup of lukewarm water and add 2 teaspoons of jeera powder, 1 teaspoon Kashmiri pink chilli powder, half teaspoon turmeric, some salt and blend it to a paste.

Take the blending bowl, pour the mishti doi and a few water and blend properly until it turns clean; the consistency of the combo needs to be medium (not thick, not even runny).

When all these preparations are in place, warmth 5-6 tablespoons of oil in a kadhai with a deep base.

Fry the fish items properly, until they get a pleasant brown color on the outer layer. Be sure you fry the fishes in small batches (2 at a time). Take them out and preserve apart.

Now pour the remainder of the oil to the kadhai and add grated ginger and a complete pink chilli to it. Fry them properly on a medium flame.

Pour the masala paste within the kadhai and fry them collectively until the masala releases oil.

At this level, pour the dahi combine within the kadhai and provides a stir. Decrease the flame, shut the lid and let it prepare dinner for some time.

When the gravy begins releasing oil and will get a wealthy and darkish color, add the fried fish, soaked raisins, ghee and garam masala powder to it and change off the flame.

Once more shut the lid and preserve it as is until you serve the meal.

Macher kalia tastes the most effective with basanti pulao or steamed rice.

Attempt it at residence right now and deal with your loved ones with a lavish meal. Completely happy cooking!