Sunday, January 20, 2013

Biyebari & Macher Kalia

Remember "Macher Kalia" (typical bengali fish curry) of our childhood "Biyebari"s!! Well...I mentioned about our childhood, because nowadays you will hardly get those.."shal patar thala, matir bhar, rajanigandha decoration, chaychra, shukto, macher kalia, misti khaoar compitition" in our "biyebari"!!! Now it's high-tech, classy,flashy,glossy and more global !!
  But you know, I miss those days! Honestly!
Thanks to my friend Trina and her "Monorama"-memory...today I have a lovely recipe of "biyebari" like "macher kalia". 
Only try to get the biggest possible Rui/katla from your "machwala" (fish-shop) for the bestest result!


Ingredients for Biyebarir Macher Kalia:
  1. Rui/Katla mach (rohu/katla fish) 4 large pieces
  2. Onion 1 large (sliced)
  3. Ginger-garlic-chilli paste 1 table spoon
  4. Tomato 1 large (I pasted it)
  5. Unsweetened yogurt 1 table spoon (beaten with 2-3 table spoon water)
  6. Raisins few 
  7. Cumin seed 1 tea spoon
  8. Bay leaf 1
  9. Whole garam mashala (1 cinnamon stick, 2 cardamom, 2 cloves)
  10. Salt-sugar according to taste
  11. Turmeric powder 
  12. Red chilli powder 1/2 tea spoon
  13. Garam masala powder 1/4 tea spoon
  14. Mustard oil (any other oil if mustard oil is not available)
  15. Ghee/clarified butter 1 table spoon

How to prepare Biyebarir Macher Kalia:
  • Marinate fish with salt and turmeric powder.
  • Heat oil in a pan and fry them to golden. Strain and keep them separately.
  • Reduce oil to 2 tea spoon. Add onion slices. Fry until they are pinkish and translucent. Add raisins. Sauté for a while. Let it cool and blend to a smooth paste. Keep separately.
  • Heat 2 table spoon oil in your pan. Add bay leaf and cumin seed and whole garam masala. Feel the fragrance. Add ginger-garlic paste. Cook over high flame till oil separates from the spice. Add tomato paste, salt, chilli powder, few pinch turmeric powder and 1/4 tea spoon garam masala. Cook until oil starts separating. Now lower the heat and add yogurt. Mix with spices and cook until oil comes out separately.
  • Lastly add fried onion & raisin paste. Give it few nice stirs and cook for a minute or two. 
  • Add 1/2 cup hot water and let it come to shimmer. Add fish pieces. Shimmer covered for 2-3 minutes over lowest heat. Taste and adjust salt & sugar. Because raisins have certain amount of sweetness.
  • Increase heat and adjust gravy. Gravy should be thick and coats fish well. Your "macher kalia" is ready.
  • Now heat 1 table spoon ghee/clarified butter. Add whole garam masala. Feel the fragrance and temper your "macher kalia" with this ghee & garam masala.
  • Best served with steaming hot white rice. I had mine with Bhaja moonger daal & Shukto.

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2 comments:

  1. Whole garam mashala (1 cinnamon stick, 2 cardamom, 2 cloves) ...when???

    Samik

    ReplyDelete
    Replies
    1. It's for tempering, add with bay leaf and cumin seed.
      However I added this bit. Thanks.

      Delete

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