Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, bengali style fish curry. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Maacher kalia or maacher jhol is a simple Bengali fish curry that is a favorite in many Indian families. 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. This authentic Bengali fish curry reigns in the hearts of every fish lover. It is a soul food for all the Bengalis.
Bengali Style Fish Curry is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Bengali Style Fish Curry is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can have bengali style fish curry using 17 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Bengali Style Fish Curry:
- Take 6 pieces Rohu Fish
- Prepare 1 teaspoon cumin seeds
- Get 1 bay leaf
- Prepare 1/2 inch cinnamon
- Take 1 green cardamom
- Take 1 cup chopped onions
- Take 2 medium potatoes
- Get 1/2 inch ginger
- Make ready 4-5 garlic
- Get 1 medium sized tomato
- Make ready 1/2 tablespoon cumin powder
- Make ready 1/2 tablespoon coriander powder
- Make ready 1/2 tablespoon garam masala powder
- Get 1/2 tablespoon turmeric powder
- Get As needed salt
- Prepare As required Oil for cooking
- Make ready 1/2 cup hot water
Fish Curry (Bengali Style) is a delightful recipe native to the state of Bengal. This non-vegetarian recipe is loved by Bengalis around the world for its unique taste and flavor. 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.
Steps to make Bengali Style Fish Curry:
- Marinade the fish pieces with pinch of salt and turmeric and keep aside for 15 minutes.
- By side grind the ginger garlic and 1/4 cup chopped onion.
- Chop the tomato and make puree out of it.
- Next, heat sufficient oil in a kadhai to deep fry the fish pieces. Add the piecesin batches in hot oil and fry both sides till nice golden brown in color. Nice aroma will come out.
- Once done keep aside in oil soaking paper.
- In the remaining oil add cumin seeds, bay leaf and whole garam masala and fry till nice aroma comes out.
- Add chopped onions and salt and turmeric powder. Fry till onion becomes soft and golden in colour.
- Add potatoes and fry for 2 to 3 minutes.
- Add cumin powder, coriander powder and garam masala powder and mix well.
- Add ginger garlic onion paste, tomato puree and mix well. Cover and cook for 2 to 3 minutes.
- Add hot water as much you want the curry.
- Cover and let it cook for another 5 minutes. Once everything is mixed nicely add the fish pieces to the curry. Cover and cook for another 3 minutes.
- You may add chillies. I avoided for my baby.
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. 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. In Bengal, you would use a local carp called rohu in this macher jhol recipe, but using a filleted meaty white fish in its place such as cod or halibut works just as well.
So that’s going to wrap this up for this special food bengali style fish curry recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
