Throw in … Add the tomatoes, turmeric, coriander (dhania), cumin (jeera) and yogurt. This could take up to 10 minutes. “Fish Curry is just a name, Macher Jhol is an emotion”. But there’s so much more flavour in fish that has bone. Rohu Fish Curry or rui macher kalia is the authentic Bengali cuisine recipe. It turned out really nice, was wonderfully balanced, not too spicy, and the fish was cooked perfectly. 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. 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. 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. 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. It is one of the most commonly eaten fishes in the eastern belt and is prepared in a lot of ways. Heat the oil in a skillet over medium-high heat; cook the fish in the oiled skillet until golden brown, 2 … Sauté until the spluttering stops. 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. This Bengali style fish curry is the perfect accompaniment to steamed rice and a quick nap is customary post it! We include this dish in our regular food menu. When the fish has marinated, set up a frying pan on medium heat, to fry the fish. Bengalis are famous for their fish curries, and Mustard Fish Curry is a famous Bengali fish curry made with mustard paste. If you do not have access to rui maach, you also can use salmon, pomfret, sea bass, red snapper, tilapia, or catfish. Machh'er kalia recipe: Kalia and qorma are the two pillars of Mughlai cuisine. Sprinkle the turmeric and salt over the fish and mix well to ensure every piece of fish is well coated with the marinade. It mainly cooks with Rahu/Rui fish. Maacher kalia or maacher jhol is a simple Bengali fish curry that is a favorite in many Indian families. It also … This appetizing curry is best eaten with simple steamed rice. Top with some grated ginger, Ghee, Fresh cream, and Chopped Cilantro. This non-vegetarian recipe is loved by Bengalis around the world for its unique taste and flavor. This is thought to enhance flavors and cause the fish/meat/eggs to absorb the spices in the gravy better. If any marination juices are left, add 1 cup water and keep aside for adding to the curry. In Bengali, a fish curry is known as ‘maacher jhol.’ Where maach means fish and jhol is curry. Wash the fish well, drain ALL water and pat each piece dry with a paper towel. Learn how your comment data is processed. Macher Jhol is one of the most popular dishes and an important part of Bengali cuisine. Bengali Fish Curry - Macher kalia Shyamali Sinha Machher Kalia or Bengali Fish curry recipe or FisKalia recipe is a Bengali delicacy. Garnish Bengali Fish Curry with fresh cilantro and serve with basmati rice or Curd Rice for a complete Indian meal. 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. Use the same oil (add more if necessary) to pan fry the potatoes till they are half-cooked and golden. Fry this spice mixture until the oil begins to separate from it forming a sheen on top of the mixture. Add the onion paste, ginger paste, and garlic paste and fry for 4 to 5 minutes. Fish curry is like a staple food in the Bengali community. A Bengali-style fish curry that is cooked with tender potatoes. The most common fish curry recipes include freshwater fishes. Rohu, a delicious sweet water fish is cooked in a luscious curry with the pungent … Keep aside. The tender chunks of fish are marinated in subtle spices that add to the flavour. Add in ginger garlic paste and cook for 1 min. ), 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 So, that’s how you make authentic fish curry in Bengali … 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. In some Bengali homes, this frying translates to deep-frying, while in others it means pan-frying. Lay fish in a flat dish. A slightly sour fish curry recipe with a yogurt-based gravy. I searched for various Bengali Fish Curry recipes online, and got inspired by @bongeats with their Macher Kalia recipe. That’s how a Bengali expresses his love for Fish. So I cooked my own version, tweaked the recipe and came up with this. Take a deep kadhai, once hot add 3 tbsp Mustard Oil and then let the oil heat up till it starts to smoke. 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 🙂 …. If there is any cooking oil left over from the frying (fish and potatoes), use it in this next step. Maacher means "fish" and kalia or jhol means "in curry or gravy." This site uses Akismet to reduce spam. Stir to mix well. Take your pick depending on your preference. Swipe right for it 🙂PS – Eating fish with bones is quite a task. Finally, add the Fishes into it along with some water and mix well. Drain and keep aside on paper towels for later use. Heat the cooking oil on medium heat and add the bay leaf, cardamom pods, and cumin seeds. Bengali Doi Machch. #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 … Add more if required. When the pan is hot, add the cooking oil and heat. The most commonly used fish to prepare this dish is a type of freshwater carp or rui maach. Do try out the recipe if you’re looking for a nice flavourful Bengali Fish Curry. Cut the fish fillets in 1"x1" or so pieces. The most commonly used fish to prepare this dish is a type of freshwater carp or rui maach. We used Carp … Juicy tender fish cooked in a spicy and tangy mustard gravy is too good to be true. Turn off the heat and garnish the dish with the fresh, chopped cilantro leaves. This authentic Bengali fish curry reigns in the hearts of every fish lover. It can be cooked with any river fish (and some sea fishes as well). Here in Melbourne, we also prepare this dish with freshwater fish like Trout. 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). 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. Mix all of it well and cook covered for about 4-5 minutes and you’re done. The fish recipe is made in authentic Bengali style with local ingredients and spices. I love having fish curries and one of the flavours that I enjoy most are in a Bengali Fish Curry. Here are some more advantages of Ilish fish curry: Ilish fish helps in blood transfusion. This Bengali Fish Curry was all worth it! 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. Roast and grind clove, cinnamon and cardamom into fine powder. Maacher kalia or maacher jhol is a simple Bengali fish curry that is a favorite in many Indian families. Add in chilli and coriander powder and mix well. Cook for another 4 to 5 minutes to reheat the fish. Such as Rui mach (Rohu fish… Cook until the potatoes are done. Bengalis love to enjoy their fish curry with white rice. Boil , peel and chop the tomato. Add 2 sliced onions and let them fry till golden brown (for about 5-6 minutes). Do not crowd the pan and remember to be gentle with the fish as it cooks quickly and can break easily. in the salt, turmeric and lime juice, and let it sit while you get on with the curry. Fry the pieces of fish until each one is golden on both sides. Smear with turmeric, chili powder and salt. I have take this recipe from my mother but enriched it to serve in restaurant This Bengali fish curry is a dish that you will find in any Bengali household. Bengali Fish Curry Yum. Fish Curry (Bengali Style) is a delightful recipe native to the state of Bengal. 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. Get it free when you sign up for our newsletter. This fish curry is prepared using fish fillets, salt, turmeric powder, tomatoes, onions, … Like all other fishes, it is packed with the goodness of omega 3 fatty acids and helps in developing a healthy nervous system. 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. Put the onion, garlic, ginger, chilli and coriander stems in a food processor or blender, then whizz … 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. Rui is the Bengali for rohu (Hindi) and Indian carp in English. A simple recipe laden with flavours. Put your diced tomatoes now and cook for about 5-6 minutes covered until softened. Keep aside for 30 minutes. Drain off any excess oil off the fish. Maacher means "fish" and kalia or jhol means "in curry or gravy." When fried, remove to paper towels to drain and reserve for later use. 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. Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned. Add 1 1/2 to 2 cups of hot water and the previously fried potatoes to this mixture. 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. Add 1 tsp garlic paste and let it cook till the raw smell of garlic goes away. Set aside for 30 minutes. Bring to a boil and then reduce the heat to a simmer. Especially brought on auspicious days in a Bengali family, Ilish fish happens to come with lots of benefits. Well!! (Nutrition information is calculated using an ingredient database and should be considered an estimate. Keep aside. Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines. Serve with some rice. Marinate your Rohu fish and keep aside for atleast an hour. Bengalis eat fish in every form such as fish curry, fish fry, fish chutneys, etc. 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. Clean, wash and cut the fish into 3 pieces. Heat oil in a kadai,Add in onions and cook till golden brown. Now add the previously fried pieces of fish to the gravy and stir gently. Make your favorite takeout recipes at home with our cookbook! The Bengali Fish curry or “Macher jhol” is a traditional and probably most popular Fish dish among Bengalis. It is a soul food for all the Bengalis. Serve hot with steamed rice. 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