Maacher Kalia

A Bengali Fish Curry

Difficulty: Medium | Prep Time: 30 mins | Cook Time: 30 mins | Yield: 4 servings

INGREDIENTS
350 – 400 gms of Fish* (4-5 Pieces)
1 Small Onion
½ Medium Sized Tomato
½ tsp Ginger Paste
½ tsp Garlic Paste
1 tsp Dhania (Coriander) Powder
1 tsp Haldi (Turmeric) Powder
1 tsp Chillie Powder
2 Green chillies
1½ tbsp Curd
1 Pinch of Garam Masala Powder**
5-6 tbsp Oil
Salt to taste

DIRECTIONS

1. Clean and wash the fish pieces and rub ½ tsp of haldi powder and 1 tsp of salt into the pieces and let them stand for about 30 mins.
2. In the meanwhile make a paste of the oninon, ginger and garlic separately. Also slice the tomatoes.
3. Now in a pan add about 3 tbsp of oil and lightly shallow fry the fish pieces. Take the pieces out and leave them aside.
4. Now add the remaining oil and add the onion paste. Fry the onions till it's colour turns dark brown.
   
5. Add the ginger and garlic paste and stir for a min. Add a little water.
6. Now add the dhania, haldi and chillie powder and again a little water. Stir and fry the masala. Once dry add a little water once more and fry the masala again. The frying of masala should be done 2-3 times adding a little water each time so that the masala cooks well and becomes a smooth paste.
7. Now add the curd and the tomatoes. Mix them well and add a little salt at this stage. The salt will help to soften the tomatoes quickly. Cook till oil starts separating.
8. Now add about a cup of water and then add the fish pieces. Slit the green chillies and add them as well. Season with salt according to your taste.
9. Cover a cook for 2-3 mins.
   
10. Remove cover, and cook on high flame till the excess water evaporates and oil stars to separate.
11. Now sprinkle a pinch of garam masala and remove the pan from the heat.
12. Garnish with some fresh green chillies and serve hot with steamed rice.

NOTES
* Generally, you can use any kind of fish which is big enough for cutting into big pieces. But ideally Carps are used for this preparation.
** Garam Masala Powder includes equal proportion of cardamoms, cloves and cinnamon grinded together.