"Macher Kalia"

"Macher Kalia" is a classic Bengali fish curry that's rich, flavorful, and immensely popular. Here's a detailed recipe for you:

Ingredients:

- 500 grams fish (preferably Rohu or Katla), cut into pieces

- 2 large potatoes, cut into chunks

- 1 large onion, finely chopped

- 2 tomatoes, finely chopped

- 2-3 green chilies, slit

- 1 tablespoon ginger paste

- 1 tablespoon garlic paste

- 1/2 cup mustard oil (for frying)

- 1/4 cup mustard oil (for cooking)

- 1 teaspoon turmeric powder

- 1 tablespoon red chili powder (adjust to taste)

- 1 tablespoon cumin powder

- 1 tablespoon coriander powder

- 1 tablespoon garam masala powder

- Salt to taste

- Chopped coriander leaves for garnish

For the Paste:

- 1/2 cup grated coconut

- 1 tablespoon poppy seeds (khus khus)

- 1 tablespoon fennel seeds (saunf)

- 1 tablespoon whole cumin seeds

- 1 tablespoon whole coriander seeds

- 2-3 green chilies

- 4-5 cloves of garlic

Instructions:

1. Prepare the Paste:

   - Dry roast the poppy seeds, fennel seeds, cumin seeds, and coriander seeds until fragrant. Allow them to cool.

   - Blend the roasted seeds along with grated coconut, green chilies, and garlic to a smooth paste using a little water. Set aside.

2. Fry the Fish and Potatoes:

   - Heat 1/2 cup of mustard oil in a pan until it starts to smoke. Turn off the heat and let it cool slightly.

   - Fry the fish pieces and potato chunks separately until golden brown. Drain excess oil and set them aside.

3. Prepare the Gravy:

   - In a separate pot, heat 1/4 cup of mustard oil. Add chopped onions and sauté until golden brown.

   - Add ginger paste and garlic paste. Sauté for a couple of minutes until the raw smell disappears.

   - Add the chopped tomatoes and cook until they turn mushy.

4. Add Spices:

   - Add turmeric powder, red chili powder, cumin powder, and coriander powder. Cook for a few more minutes until the oil starts to separate from the masala.

5. Add Paste and Cook:

   - Add the prepared paste and cook for about 5-7 minutes, stirring continuously to avoid sticking.

6. Add Water and Simmer:

   - Add water (about 2-3 cups) to achieve the desired consistency. Season with salt and bring it to a gentle boil.

7. Add Fish and Potatoes:

   - Add the fried fish and potatoes to the gravy. Gently stir to coat them with the masala.

8. Simmer and Garnish:

   - Cover and simmer on low heat for about 10-15 minutes or until the fish and potatoes are cooked through.

9. Finish with Garam Masala:

   - Sprinkle garam masala powder and give it a final gentle stir.

10. Garnish and Serve:

    - Garnish with chopped coriander leaves.

Serve hot with steamed rice for a delicious Bengali meal!

Enjoy your Macher Kalia!