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Macher Kalia Bengali Fish Curry with Yoghurt and Spices Recipe

Yet another delicious seafood preparation from West Bengal. Traditionally prepared using Rohu, but today we are re-creating this lipsmacking dish with pomfret steaks. Shallow fried pomfret steaks in a delicious gravy made from yoghurt and spices with the delicious and pungent undertones of mustard oil. Recipe Courtesy – Shyamali Sinha

Cooking time: 30Min
Serves: 4

Ingredients: 1. 1 large pomfret (around 550 gms) 2. 1 medium onion; make a paste or very finely chopped 3. 1 ½ tsp red chilli powder 4. 1 tsp turmeric powder 5. 2 tsp cumin powder 6. 1 inch ginger; grated 7. 1 tbsp ghee/clarified butter 8. ½ tsp garam masala 9. Salt, to season 10. 1 cup yoghurt 11. 6 cashewnuts 12. 6 raisins 13. 3 bay leaf 14. ¼ tsp cumin seeds 15. 4 cloves 16. 1 cinnamon stick 17. 3 green cardamom 18. 2 dry red chilli 19. 4 tbsp mustard oil Method: • Marinate the fish pieces with ½ tsp turmeric powder and salt; keep aside for 15 minutes. • Heat mustard oil in a pan and shallow fry the fish pieces till lightly browned on either side but not cooked through. Keep aside. • Beat the yoghurt with red chilli powder, cumin powder, turmeric powder and grated ginger to make a paste. • In the same oil, lightly fry the cashewnuts and raisins; remove and keep aside. • Add the whole spices to the same pan and fry on low heat till fragrant. Then add the onion and sauté till light brown. • Add the yoghurt paste and cook for about 5 minutes or till the oil begins to separate from the mixture. Keep stirring so that you do not burn the spices. • Add the fish pieces along with the cashewnuts and raisins; mix well to combine and season with salt. • Add the garam masala and ghee; mix well and cook on low heat for another minute. • Then add enough water for gravy, cover and cook the fish till done. • Serve warm with steamed white rice. • Enjoy! 100+ varieties of seafood | Customised cuts | Chemical-free | Supreme quality. Supreme Seafood Home Delivery in chennai