Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, bengali fish curry. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Maacher means "fish" and kalia or jhol means "in curry or gravy." The most commonly used fish to prepare this dish is a type of freshwater carp or rui maach. If you do not have access to rui maach, you also can use salmon, pomfret, sea bass, red snapper, tilapia, or catfish. In India, the best parts of a fish are often reserved as a fillet and served grilled, broiled, or cooked alongside a fish stew or curry containing the less attractive portions of fish.
Bengali Fish Curry is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Bengali Fish Curry is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook bengali fish curry using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Bengali Fish Curry:
- Make ready 4 pcs Koi fish
- Make ready 2 chopped onions
- Take 2 teaspoons chopped garlic
- Prepare 2 tablespoons tomato puree
- Take 1 teaspoon Haldi and 2 pinches more
- Make ready 1 teaspoon dhania powder
- Make ready 1 teaspoon jeera powder
- Take 2 pinches kalonji seeds
- Make ready 3 Slit Chillies
- Make ready to taste Salt
- Prepare 1 cup Mustard oil
I love having fish curries and one of the flavours that I enjoy most are in a Bengali Fish Curry. I searched for various Bengali Fish Curry recipes online, and got inspired by @bongeats with their Macher Kalia recipe. So I cooked my own version, tweaked the recipe and came up with this. Bengali Fish Curry - Macher kalia Shyamali Sinha Machher Kalia or Bengali Fish curry recipe or FisKalia recipe is a Bengali delicacy.
Instructions to make Bengali Fish Curry:
- Wash fish nicely and rub Haldi and salt on it
- Heat oil and fry the fishes well. Keep aside
- In the same oil, add kalonji seeds till they splutter
- Put in onions and garlic and fry. Add chillies. Stir
- Add all masalas and salt.
- Add tomato puree and fry till oil leave sides.
- Add 1 1/2 cups water and bring to boil.
- Put in the fried fishes and simmer till gravy dries up.
- Serve hot.
It mainly cooks with Rahu/Rui fish. Here in Melbourne, we also prepare this dish with freshwater fish like Trout. It also tastes delicious with fish like Mullet, Milkfish, Salmon. This Bengali style fish curry is the perfect accompaniment to steamed rice and a quick nap is customary post it! Rohu, a delicious sweet water fish is cooked in a luscious curry with the pungent flavour and aroma of mustard in each bite.
So that’s going to wrap it up for this special food bengali fish curry recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this site in your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope this page becomes “the place to be” when it comes to bengali fish curry cooking. Go on get cooking!
