Cook for another 4 to 5 minutes to reheat the fish. #fish #fishcurry #recipe Ingredients (Serves 3-4): 500g Rohu Fish (Curry Cut) 3 Onions (2 sliced, 1 diced) 4 Green Chillies (whole) 1 tbsp Ginger (grated) 1 tsp Mustard Seeds 3 Bay Leaves 3 Dry Red Chillies 2 Cloves 1 Green Cardomom 1 inch Cinnamon Stick 5-6 Peppercorns 1 tbsp Cumin Seeds 1 tsp Red Chilli Powder 1 tsp Jeera Powder 1/4 tsp Turmeric … Drain off any excess oil off the fish. Fry the pieces of fish until each one is golden on both sides. Put your diced tomatoes now and cook for about 5-6 minutes covered until softened. Maacher kalia or maacher jhol is a simple Bengali fish curry that is a favorite in many Indian families. Serve hot with steamed rice. Lastly add 1-2 cups water (from the leftover marination), add more salt, throw in 3 whole green chillies, the fried onions and your fried Rohu pieces. Bengali Doi Machch. This appetizing curry is best eaten with simple steamed rice. The most commonly used fish to prepare this dish is a type of freshwater carp or rui maach. Maacher kalia or maacher jhol is a simple Bengali fish curry that is a favorite in many Indian families. Take your pick depending on your preference. Rohu Fish Curry or rui macher kalia is the authentic Bengali cuisine recipe. If there is any cooking oil left over from the frying (fish and potatoes), use it in this next step. Learn how your comment data is processed. Garnish Bengali Fish Curry with fresh cilantro and serve with basmati rice or Curd Rice for a complete Indian meal. Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned. Bengali cuisine (Bengali: বাঙালি খাবার) is a culinary style originating in Bengal region in the eastern part of the Indian subcontinent, which is divided between Bangladesh and the Indian states of West Bengal, Tripura and Assam 's Barak Valley. This Bengali fish curry is a dish that you will find in any Bengali household. So, that’s how you make authentic fish curry in Bengali … It is one of the most commonly eaten fishes in the eastern belt and is prepared in a lot of ways. Bengalis are famous for their fish curries, and Mustard Fish Curry is a famous Bengali fish curry made with mustard paste. Bring to a boil and then reduce the heat to a simmer. Heat the cooking oil on medium heat and add the bay leaf, cardamom pods, and cumin seeds. In some Bengali homes, this frying translates to deep-frying, while in others it means pan-frying. In Bengali, a fish curry is known as ‘maacher jhol.’ Where maach means fish and jhol is curry. Finally, add the Fishes into it along with some water and mix well. It can be cooked with any river fish (and some sea fishes as well). Make your favorite takeout recipes at home with our cookbook! Wash the fish well, drain ALL water and pat each piece dry with a paper towel. Machh'er kalia recipe: Kalia and qorma are the two pillars of Mughlai cuisine. It turned out really nice, was wonderfully balanced, not too spicy, and the fish was cooked perfectly. Add the masalas – 1 tsp red chilli powder, 1 tsp jeera powder, 1/2 tsp salt, 1/4 turmeric powder – and let it cook till the masalas have cooked and it becomes a nice spice mixture paste. I searched for various Bengali Fish Curry recipes online, and got inspired by @bongeats with their Macher Kalia recipe. This Bengali style fish curry is the perfect accompaniment to steamed rice and a quick nap is customary post it! Add in ginger garlic paste and cook for 1 min. Well!! A slightly sour fish curry recipe with a yogurt-based gravy. Maacher means "fish" and kalia or jhol means "in curry or gravy." It is very Famous and must cook dish on special occasion.This is very tasty preparation of rohu fish and it taste delicious with stem rice. Serve with some rice. The Bengali Fish curry or “Macher jhol” is a traditional and probably most popular Fish dish among Bengalis. In the same kadhai, add your marinated fish pieces skin side down first and let them fry on each side for about 1-2 minutes and keep aside. Start with preparing your Mustard Onion paste, by blending – 1 diced onion, 1 green chilli, 1 tbsp grated ginger and 1 tbsp Mustard seeds – to a smooth paste. Cut the fish fillets in 1"x1" or so pieces. Stir to mix well. Rui is the Bengali for rohu (Hindi) and Indian carp in English. Bengalis eat fish in every form such as fish curry, fish fry, fish chutneys, etc. Boil , peel and chop the tomato. It also … That’s how a Bengali expresses his love for Fish. This could take up to 10 minutes. Add 1 tsp Jaggery powder to add a little brownish colour to it and add 1 tsp water (from the marination if you feel it’s too dry). 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