Fish Kalia / Maachher Kalia

Maachher Kalia is probably THE most popular fish recipes in Bengal. It is one dish that is a must have in most ceremonies / functions, where food is involved. Presented below is the recipe:

Ingredients:

1.    Rui / Katla mach (rohu or katla fish) 4-5 pieces (pieces should be little more than 1" thick)

2.    Potato 2 medium (cut into quarters)

3.    Onion 1 medium and 1 small (make a paste)

4.    Ginger-garlic-chili paste (1" ginger, 2 fat clove garlic and 3 chilies)

5.    Tomato 1 large (paste)

6.    Turmeric powder (as required)

7.    Chili powder 1/2 teaspoon

8.    Salt & sugar according to taste

9.    Whole spices (1 small piece of cinnamon stick, 2 green cardamom and 2 cloves)

10. Garam masala powder (optional)

11. Bay leaf 2

12. Dry red chili 1

13. Mustard oil (or any other oil) 6-7 table spoon

14. Ghee 1 tea spoon

Method:

1.    Clean & wash the fish. Marinate with salt and turmeric powder. Wash potato pieces and marinate them same way.

2.    Heat oil in a pan. Fry fish pieces to nicely golden. Take out from oil and keep aside. Now fry potato quarters to golden. Take out from oil and keep separately.

3.    Add whole spices, bay leaves and dry chili to remaining oil. Add sugar and caramelized. Now add onion paste. Fry until raw smell disappears and onion takes a nice brown color. Keep stirring, so onion doesn't burn. Else it will be bitter.

4.    Add ginger-garlic-chill paste. Cook until oil separates from the spice. Now take a bowl and mix 1/4 tea spoon turmeric powder and chili powder with 2 table spoon water. Add this mixture with the spices. Cook until water evaporates. Now add tomato paste. Cook until raw smell of tomato is gone and oil is separated.

5.    Add potato and salt. Mix well. Cook covered for few minutes over low heat. Add 1 and half cups hot water. Bring to boil. Cook covered for 4-5 minutes over low heat or until potato pieces are cooked properly. Now add fish and cook for 2-3 minutes.

6.    Turn off heat and add ghee & garam masala powder. Cover with a lid & it few minutes standing time before serving. Garnish with coriander leaves.

7.    "Maachher Kalia" is ready to be served with steaming hot plain rice.