I have learnt each and every fish preparation from my darling husband. Macher Kaliya is a gravy based dish usually made with fish like Rui(Rohu) or Katla, it is not very rich but sufficiently spicy as compared to other fish curries. It is also popular as a dish that a Bengali family would serve their guests on special occasions.
Ingredients:
Method:
Good chefs always taste their Recipe.....Go Ahead....And say Wow.
Ingredients:
- 4-5 steak like pieces of Katla fish
- 1 medium size Onion -chopped
- 1 tbsp plain Yoghurt
- 2 cloves Garlic, chopped fine
- 1 medium size Tomato, chopped
- 1-2 sticks Cinnamon
- 2-3 Whole cardamoms
- 4-5 Whole cloves
- 1 tsp Whole cumin seeds
- 1-2 Whole red pepper
- 2 Bay leaves
- Ginger, grated
- 3-4 Green chillies, chopped fine
- 2 tbsp Turmeric powder
- 1/2 tsp Coriander powder
- 1/4 tsp Red chili powder
- 1/2 tsp Cumin powder
- 4 tbsp Cooking Oil
- 1 tsp Sugar
- Salt to taste
- Chopped Coriander leaves for garnishing
Method:
- Wash the fish pieces in warm water, pat dry and rub the pieces with 1 tsp turmeric powder and 1 tsp of salt and let sit about 15-20 minutes.
- Heat the oil for deep frying in a small deep vessel { The oil for frying fish should very hot but not smoking(375°F). If the oil is not hot enough, the fish will be soggy and greasy rather than crispy
- Deep fry the fish one piece at a time, 5 minutes each side and then set them aside.
- Heat oil in Kadai/Frying Pan.
- Add cinnamon, cardomom, cloves, whole red pepper, bay leaves and cumin seeds.
- As soon as they start sputtering add the chopped onion & garlic. Fry till golden brown.
- Add a little sugar while frying as it adds a brown color (due to carmelization).
- When the onion has turned golden brown add the chopped tomatoes, saute till they become a fine pulp. Reduce the heat to the lowest setting.
- Mix cumin powder, coriander powder, red chilli powder, grated ginger with yogurt (instead of water) to make a paste and add this masala to the pan and stir fry for 2-3 minutes on low heat.
- Add a pinch of turmeric powder and water. You don’t want this gravy to be very watery so add water with caution. Raise the heat to medium-high.
- When the gravy comes to a boil, add the fish pieces.
- Add salt.
- Cover the pan, reduce the heat to low and let it cook for 10-12 mins.
- Garnish with fresh coriander leaves. The gravy is best enjoyed with white rice.
My entry to
Good chefs always taste their Recipe.....Go Ahead....And say Wow.
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