If you do not have access to rui maach, you also can use salmon, pomfret, sea bass, red snapper, tilapia, or catfish. Marinate your Rohu fish and keep aside for atleast an hour. Heat oil in a kadai,Add in onions and cook till golden brown. Sauté until the spluttering stops. It is one of the most commonly eaten fishes in the eastern belt and is prepared in a lot of ways. Heat the cooking oil on medium heat and add the bay leaf, cardamom pods, and cumin seeds. Especially brought on auspicious days in a Bengali family, Ilish fish happens to come with lots of benefits. Machh'er kalia recipe: Kalia and qorma are the two pillars of Mughlai cuisine. Updated on October 10, 2020 By Shalini 22 Comments - This post contains affiliate links which means if you use them to make a purchase, I'll earn enough money to maybe buy me a lil' something - an ingredient, probably. In the same kadhai, add your marinated fish pieces skin side down first and let them fry on each side for about 1-2 minutes and keep aside. Like all other fishes, it is packed with the goodness of omega 3 fatty acids and helps in developing a healthy nervous system. Add in ginger garlic paste and cook for 1 min. Maacher means "fish" and kalia or jhol means "in curry or gravy." Boil , peel and chop the tomato. Add the onion paste, ginger paste, and garlic paste and fry for 4 to 5 minutes. Swipe right for it 🙂PS – Eating fish with bones is quite a task. Do try out the recipe if you’re looking for a nice flavourful Bengali Fish Curry. Drain and keep aside on paper towels for later use. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on WhatsApp (Opens in new window), Login to add posts to your read later list. Add more if required. The tender chunks of fish are marinated in subtle spices that add to the flavour. But there’s so much more flavour in fish that has bone. Keep aside for 30 minutes. Take a deep kadhai, once hot add 3 tbsp Mustard Oil and then let the oil heat up till it starts to smoke. In some Bengali homes, this frying translates to deep-frying, while in others it means pan-frying. A slightly sour fish curry recipe with a yogurt-based gravy. Stir to mix well. This site uses Akismet to reduce spam. The most common fish curry recipes include freshwater fishes. Throw in … I searched for various Bengali Fish Curry recipes online, and got inspired by @bongeats with their Macher Kalia recipe. Mix all of it well and cook covered for about 4-5 minutes and you’re done. Maacher kalia or maacher jhol is a simple Bengali fish curry that is a favorite in many Indian families. Macher Jhol is one of the most popular dishes and an important part of Bengali cuisine. Lay fish in a flat dish. Add 1 1/2 to 2 cups of hot water and the previously fried potatoes to this mixture. This is thought to enhance flavors and cause the fish/meat/eggs to absorb the spices in the gravy better. This non-vegetarian recipe is loved by Bengalis around the world for its unique taste and flavor. If any marination juices are left, add 1 cup water and keep aside for adding to the curry. So I cooked my own version, tweaked the recipe and came up with this. Cut the fish fillets in 1"x1" or so pieces. Bengalis are famous for their fish curries, and Mustard Fish Curry is a famous Bengali fish curry made with mustard paste. Put the onion, garlic, ginger, chilli and coriander stems in a food processor or blender, then whizz … We used Carp … Cook for another 4 to 5 minutes to reheat the fish. When the pan is hot, add the cooking oil and heat. This Bengali fish curry is a dish that you will find in any Bengali household. No Comments on Fish Curry with Potatoes and Whole Spices (Bengali Style) After having spent five years in the West Bengal region of India, I love Bengali food. Put your diced tomatoes now and cook for about 5-6 minutes covered until softened. Do not crowd the pan and remember to be gentle with the fish as it cooks quickly and can break easily. Get it free when you sign up for our newsletter. The most commonly used fish to prepare this dish is a type of freshwater carp or rui maach. Set aside for 30 minutes. Fish Curry (Bengali Style) is a delightful recipe native to the state of Bengal. So, that’s how you make authentic fish curry in Bengali … A simple recipe laden with flavours. Heat the oil in a skillet over medium-high heat; cook the fish in the oiled skillet until golden brown, 2 … Add 2 sliced onions and let them fry till golden brown (for about 5-6 minutes). Rohu Fish Curry or rui macher kalia is the authentic Bengali cuisine recipe. Fish curry is like a staple food in the Bengali community. When the fish has marinated, set up a frying pan on medium heat, to fry the fish. The most commonly used fish to prepare this dish is a type of freshwater carp or rui maach. The Bengali Fish curry or “Macher jhol” is a traditional and probably most popular Fish dish among Bengalis. Smear with turmeric, chili powder and salt. Add in chilli and coriander powder and mix well. When fried, remove to paper towels to drain and reserve for later use. Juicy tender fish cooked in a spicy and tangy mustard gravy is too good to be true. Bengalis love to enjoy their fish curry with white rice. Sprinkle the turmeric and salt over the fish and mix well to ensure every piece of fish is well coated with the marinade. Rui is the Bengali for rohu (Hindi) and Indian carp in English. A Bengali-style fish curry that is cooked with tender potatoes. That’s how a Bengali expresses his love for Fish. It mainly cooks with Rahu/Rui fish. Maacher means "fish" and kalia or jhol means "in curry or gravy." Take your pick depending on your preference. Well!! The fish recipe is made in authentic Bengali style with local ingredients and spices. “Fish Curry is just a name, Macher Jhol is an emotion”. Fry the pieces of fish until each one is golden on both sides. Clean, wash and cut the fish into 3 pieces. This fish curry is prepared using fish fillets, salt, turmeric powder, tomatoes, onions, … Drain off any excess oil off the fish. Keep aside. Turn off the heat and garnish the dish with the fresh, chopped cilantro leaves. I love having fish curries and one of the flavours that I enjoy most are in a Bengali Fish Curry. Add the masalas – 1 tsp red chilli powder, 1 tsp jeera powder, 1/2 tsp salt, 1/4 turmeric powder – and let it cook till the masalas have cooked and it becomes a nice spice mixture paste. #fish #fishcurry #recipe Ingredients (Serves 3-4): 500g Rohu Fish (Curry Cut) 3 Onions (2 sliced, 1 diced) 4 Green Chillies (whole) 1 tbsp Ginger (grated) 1 tsp Mustard Seeds 3 Bay Leaves 3 Dry Red Chillies 2 Cloves 1 Green Cardomom 1 inch Cinnamon Stick 5-6 Peppercorns 1 tbsp Cumin Seeds 1 tsp Red Chilli Powder 1 tsp Jeera Powder 1/4 tsp Turmeric … It can be cooked with any river fish (and some sea fishes as well). Add 1 tsp garlic paste and let it cook till the raw smell of garlic goes away. Bring to a boil and then reduce the heat to a simmer. This Bengali Fish Curry was all worth it! Now add the previously fried pieces of fish to the gravy and stir gently. In Bengali, a fish curry is known as ‘maacher jhol.’ Where maach means fish and jhol is curry. 2.2 pounds/1 kg thickly cut carp steaks (, 1/2 cup mustard or vegetable or canola or sunflower cooking oil, 4 tablespoons mustard or vegetable or canola or sunflower cooking oil, 3 medium-sized potatoes, peeled and cut into quarters, 1 large onion, ground to a smooth paste in a food processor, 1/4 cup fresh cilantro, chopped very fine. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Start with preparing your Mustard Onion paste, by blending – 1 diced onion, 1 green chilli, 1 tbsp grated ginger and 1 tbsp Mustard seeds – to a smooth paste. Top with some grated ginger, Ghee, Fresh cream, and Chopped Cilantro. Add 1 tsp Jaggery powder to add a little brownish colour to it and add 1 tsp water (from the marination if you feel it’s too dry). Maacher kalia or maacher jhol is a simple Bengali fish curry that is a favorite in many Indian families. This appetizing curry is best eaten with simple steamed rice. It turned out really nice, was wonderfully balanced, not too spicy, and the fish was cooked perfectly. Make your favorite takeout recipes at home with our cookbook! I have take this recipe from my mother but enriched it to serve in restaurant This could take up to 10 minutes. We include this dish in our regular food menu. Garnish Bengali Fish Curry with fresh cilantro and serve with basmati rice or Curd Rice for a complete Indian meal. Keep aside. Add the tomatoes, turmeric, coriander (dhania), cumin (jeera) and yogurt. It also … Lastly add 1-2 cups water (from the leftover marination), add more salt, throw in 3 whole green chillies, the fried onions and your fried Rohu pieces. Learn how your comment data is processed. It is very Famous and must cook dish on special occasion.This is very tasty preparation of rohu fish and it taste delicious with stem rice. Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned. Bengali cuisine (Bengali: বাঙালি খাবার) is a culinary style originating in Bengal region in the eastern part of the Indian subcontinent, which is divided between Bangladesh and the Indian states of West Bengal, Tripura and Assam 's Barak Valley. Bengali Doi Machch. If there is any cooking oil left over from the frying (fish and potatoes), use it in this next step. This Bengali style fish curry is the perfect accompaniment to steamed rice and a quick nap is customary post it! Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines. Rohu, a delicious sweet water fish is cooked in a luscious curry with the pungent … Bengali Fish Curry Yum. This authentic Bengali fish curry reigns in the hearts of every fish lover. Use the same oil (add more if necessary) to pan fry the potatoes till they are half-cooked and golden. Such as Rui mach (Rohu fish… Serve with some rice. It is a soul food for all the Bengalis. ), Nargisi Kofta (Indian Lamb and Egg Curry), Indian Masala Kheema (Dry Spicy Minced Meat), Khatta Meetha Karela: Sweet and Sour Bitter Gourd, Indian Stir-Fried Chinese Okra (Turai Ki Sabzi). Macher Jhol Recipe – Bengali Fish Curry - Great British Chefs Bengalis eat fish in every form such as fish curry, fish fry, fish chutneys, etc. Cook until the potatoes are done. This Bengali Fish Curry was all worth it! #fish #fishcurry #recipe Ingredients (Serves 3-4):500g Rohu Fish (Curry Cut)3 Onions (2 sliced, 1 diced)4 Green Chillies (whole)1 tbsp Ginger (grated)1 tsp Mustard Seeds3 Bay Leaves3 Dry Red Chillies2 Cloves1 Green Cardomom1 inch Cinnamon Stick5-6 Peppercorns1 tbsp Cumin Seeds1 tsp Red Chilli Powder1 tsp Jeera Powder1/4 tsp Turmeric Powder1 tsp Salt1 tbsp Jaggery Powder3 tbsp Mustard Oil1 tbsp GheeRohu Fish Marination:1/2 tsp Salt1 tsp Red Chilli Powder1 tbsp Ginger Garlic paste1/4 tsp Turmeric Powder1 tbsp Mustard Oil. How to make bengali fish curry : Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt. Serve hot with steamed rice. Bengali Fish Curry is a community recipe submitted by Mithai and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Now in the kadhai, add 1 tbsp Ghee and add your dry spices – Bay leaves, dry red chillies, cloves, green cardamom, cinnamon, peppercorns, cumin seeds – and then let it fry & sizzle for a few seconds, and then pour in your Mustard Onion paste and let it cook for about 5-6 minutes till it absorbs the moisture. Here in Melbourne, we also prepare this dish with freshwater fish like Trout. My love can also be attributed to the wonderful meals I got to eat in the homes of my Bengali friends and those of you who have Bong friends like me, know that the one thing they love is to feed you 🙂 …. in the salt, turmeric and lime juice, and let it sit while you get on with the curry. Bengali Fish Curry - Macher kalia Shyamali Sinha Machher Kalia or Bengali Fish curry recipe or FisKalia recipe is a Bengali delicacy. Roast and grind clove, cinnamon and cardamom into fine powder. Wash the fish well, drain ALL water and pat each piece dry with a paper towel. Finally, add the Fishes into it along with some water and mix well. Unlike in other parts of India, Bengali recipes call for the frying of the main ingredient in mustard oil before it is added to the gravy or curry. Fry this spice mixture until the oil begins to separate from it forming a sheen on top of the mixture. Here are some more advantages of Ilish fish curry: Ilish fish helps in blood transfusion.