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Macher Kaliya

Today I created a special dish known as Macher kaliya. Macher Kaliya may be a fish curry with onion-yogurt based mostly made gravy and flavoured with aromatic spices. There square measure many versions of Fish Kaliya, these days I followed my mom-in-laws instruction for this. i like the method she cooks this dish. The crisp deep-fried fish items wet in spicy aroma loaded curry. you merely want steamed hot rice to end the last drop of this curry. attempt to use items from a giant matured fish (Rohu, Katla, Carp) with fat in them, and cook the dish in mustard oi

Needed to make Fish Kaliya:
• At first you need 3-4 kg weight fish any fish
• Fish: 4 large pcs
• Bay leaves: 1-2
• Cinnamon: 1/2 stick
• Green cardamom: 2-3
• Cloves: 3-4
• Onion (grated): 4 tbsp
• Garlic paste: 1 tbsp
• Ginger Paste: 1/2 tbsp
• Yogurt: 1/4 cup
• Turmeric powder: 1/2 tsp + more to smear the fish
• Cumin powder: 1/2 tbsp
• Red chili powder: 1 tbsp
• Green chili paste: 1/2 tbsp (optional)
• Kashmiri red chili powder: 1/2 tbsp
• Garam masala powder: 1/2 tsp
• Ghee/ clarified butter: 1 tsp
• Mustard oil to cook
• Salt to taste
• Sugar: 1 tsp + to taste
• Raisins to garnish

1. Clean and wash the fish items, pat dry with a room towel, smear salt and turmeric powder, let the fish infuse for 30-40 min.

2. Beat yoghourt with one teaspoon sugar and small water. Keep aside.

3. during a tiny bowl add cumin powder, red flavourer, kashmiri red flavourer, turmeric powder and small water, combine to form a paste. Keep aside.

4. during a significant bottom deep pan or kadhai heat mustard oil. once the oil is smoking hot, scale back heat to medium and add the fish items and fry until equally golden brown from all the edges. Use a lid and beware as fish tends to splutter oil whereas cooking. do away with the deep-fried fishes and keep aside.

5. within the same pan (if required add a lot of oil), add bay leaves, cinnamon stick, inexperienced cardamom, cloves, cook for one min or until the spices unleash a pleasant aroma. Add the grated onion and a teaspoon full sugar, cook over medium heat until the onion takes a red-brown color. Add garlic paste, cook for 1-2 min. Add ginger paste, cook for 1-2 min.

6. Add the antecedently created spice paste ( in step 3), cook for 2-3 min. Add inexperienced chili paste (if using). Add the crushed yoghourt, cook until oil separates from the spices. Keep stirring once adding the yoghourt. because the oil separates add quandary (1 cup), let the water boil. because the water boils add the unemployed fish items. Add salt, raisins, cowl the pan and cook for 10-12 min.

7. Uncover, check seasoning and modify consequently. Add clarified butter and garam masala powder, cowl and let it rest for ten min. Serve hot with steamed rice. This curry can have a thick gravy. If you wish you'll add potato to the current dish.