There is nothing quite the likes of a fish market in India.
The sheer energy of the place with mounds and mounds of the freshest fish, countless varieties, the smells and the shouts of the men and women with their pruned white hands as they wave and shout to draw your attention - to get you to look at an amazing cut of fish is a fantastic experience in itself.
And yet among all of India's cultures and states and coastal towns it well accepted that the people of West Bengal (and Bangladesh) really know their fish!
I should know. I am married to one!
Now my mother-in-law just happens to be an ace talent in the kitchen herself. You only have to be in her presence as she gently works around the kitchen cooking a fish dish of one variety or the other, as she has done so for the last 40 odd years and you know that now's the time to observe and learn.
And I have done so and yet I may be many strides away from being as good as the author of this dish. So I humbly bring you Mrs. Das' Macher Kalia.
We begin by selecting a white firm fish such as shown here - grass carp steaks, traditional 'rui' or 'rohu'. You can use boneless grass carp or Tilapia fillets if you prefer.
Carp is quite easily available at Asian markets here in the US where they have an extensive fresh fish collection.
I have used grass carp steaks cut down the middle and sliced 1/2" thick. First we marinate the fish with salt and turmeric powder.
Onions - Next finely chop a large onion and the garlic cloves.
Tomatoes - Chop the tomatoes and set aside
Peas - Remove a 1/4 cup frozen peas from the freezer and set side.
Potatoes - Peel and wash the potatoes. Cut in 1/4" thick slices and set aside in a bowl of water so they do not brown.
Garlic - Peel and crush
Cilantro - Wash and chop. Immerse in a bowl of water till ready to use. Any soil or dirt will settle to the bottom of the bowl.
Bengali garam masala
powder - Roast the spices ( cardamom pods, cinnamon bark & cloves) on
medium heat till the sent of spices fill the air for about 30 seconds -
a minute. Remove to a bowl and allow to cool for 10 minutes. Grind to a
powder in a coffee grinder. Set aside.
In a non-stick frying pan heat 1/2 cup of oil and heat on medium high flame till it is very hot. When you drop the first piece of fish in it should sizzle immediately.
Fry for approx 2 minutes per side till is
crisp and brown on both sides. I use a pair of tongs or a fork to
gently turn over.
Continue above method till all the fish has been cooked. Remove to a bowl and set aside.
Cooks Note -
Do not fry more than 2 pieces of fish at a time or the fish will not
cook crisp like you need it to.
Also, as when deep frying all foods the
hot oil will splatter so once you drop the fish into the oil step back
from the stove so you do not get hot oil splatter all over you.
In a separate saute pan or 'kadhai', take some the oil used for frying the fish . Keep on medium heat. Add the crushed garlic and onions and saute till soft and golden brown.
Now add the chopped tomatoes, salt, turmeric powder and red chilly powder. Saute for a few minutes on medium flame till tomatoes begin to soften approx 3-4 minutes.
Add the whole cardamom, sliced potatoes and 2 cups water. Once the liquid comes to a boil, cover with a tight lid and simmer. Keep at medium heat and simmer for approx 10 minutes till the potatoes are cooked.
Cooks Note - If you are going to sit down to eat right after preparing this dish then the 2 cups of water is fine. If you are going preparing the fish earlier in the day to be eaten at dinner for example then increase water to 2 - 1/2 cups. This is because as it sits some of the liquid will be absorbed and you want enough of a gravy to go with the steamed rice.
Taste and adjust seasonings. Add the fish gently to the gravy and spoon the gravy onto the fish. Now add the peas, sprinkle with Bengali garam masala powder and top with 1 tsp 'ghee'.
Cover with a lid and on medium high heat continue to simmer for the next 5 minutes. Remove from heat and serve hot with steamed rice. You may garnish with chopped coriander leaves.
This is an intensely flavored dish with the rich gravy, the sprinkle of ground aromatic spices and crispy texture of the fish.
We love it served on rice and is a true example of comfort food for us in our family. I hope you'll give it a go & it delights you as much as it does us!
Recipe for
MACHER KALIA - A Bengali fish curry cooked in a lightly spiced gravy of onions and tomatoes
Serves 4
Shopping list
2 lbs Grass Carp or Tilapia steaks/ fillets
4 Garlic cloves, peeled and crushed
1 large chopped Onion
1/2 diced Tomato
3 medium Potatoes
1/4 cup fresh or frozen Peas (optional)
1/4 tsp Salt
1/2 tsp red chilly powder
1/4 tsp Turmeric Powder
4 whole Cardamom pods
1/2 cup Vegetable Oil for frying (4 tbs of this oil to be used for gravy)
1 tsp 'ghee'
2 - 2 1/2 cups water
½ cup plain yogurt (optional)
1-1/2 tbs poppy seeds (optional)
1/4 cup chopped Cilantro leaves (optional)
Bengali Gram Masala -
2 cardamom pods
1/2" cinnamon bark
2 cloves
For Marinade:
1/2 tbs salt
1 tsp Turmeric Powder
Preparation
Fish: Marinate the fish with salt and turmeric powder.
Poppy seeds: Soak in boiling hot water till needed.
Garlic cloves - peeled, crush and chop
Onion - Finely chop a large onion
Tomato - Wash and dice. Leave skin on.
Potatoes - Peel and slice in 1/4" thick slices. Immerse in a bowl of water till ready to use.
Cilantro - Wash and chop. Immerse in a bowl of water till ready to use. Any soil or dirt will settle to the bottom of the bowl.
Bengali Garam Masala - Roast the spices on medium heat till the sent of spices fill the air for about 30 seconds - a minute. Remove to a bowl and allow to cool for 10 minutes. Grind to a powder in a coffee grinder. Set aside.
In
a non-stick frying pan heat 1/2 cup of oil and heat on medium high
flame till it is very hot. When you drop the first piece of fish in it
should sizzle immediately. Fry for approx 2 minutes per side till is
crisp and brown on both sides. Continue till all the fish has been cooked. Remove to a plate and set aside. Set aside 4 tbs of the oil. Store the remaining oil once completely cool for future use.
Do not fry more than 2 pieces of fish at a time or the fish will not cook crisp like we want it to.
In a separate large saute pan with a lid or 'kadhai',
take 4 tbs of the oil used to fry the fish. On medium heat, add the crushed garlic and onions and saute till
soft and golden brown.
Now add the chopped tomatoes, salt, turmeric powder and red chilly powder. Saute for a few minutes on medium flame till tomatoes begin to soften approx 3-4 minutes.
Add the whole cardamom, sliced potatoes and 2 cups water. Once the liquid comes to a boil, cover with a tight lid and simmer. Keep at medium heat and simmer for approx 10 minutes or until the potatoes are cooked.
If using, while the potatoes are cooking, sieve the poppy seeds discarding the water. Place in a small blending/food processor jar and pulverize. Add the yogurt and continue to blend to a fine paste. Add the yogurt-poppy seeds paste to the potatoes. Stir to combine. Simmer for 1-2 minutes.
Taste and adjust seasonings. Add the fish gently to the gravy and spoon the gravy onto the fish. Now add the peas, sprinkle Bengali garam masala powder and top with 1 tsp 'ghee'. Cover with a lid and on medium high heat continue to simmer for the next 5 minutes. Garnish with chopped coriander leaves.
Serve hot with steamed rice.
Enjoy!
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