How to make spicy bhola macher kalia

How to make spicy bhola macher kaliaHow to make spicy bhola macher kalia/ Fresh soldier croaker or pink perch fish curryHow to make spicy bhola macher kalia

Bhola mach or fresh soldier croaker or pink perch fish which is a very popular and cheap in West Bengal. This is the fish you can get any fish market in West Bengal, you can prepare bhola macher jhal, bhola macher kalia and bhola mach bhaja. The marinated bhola mach or  Fresh soldier croaker or pink perch fish chunks are fried and then simmered in a thick gravy made with tomatoes, onions, garlic and ginger and sometimes added with potatoes finished in a warm, spicy, cumin, coriander flavored sauce and this is How to make spicy bhola macher kalia.

 

Author: Abhijit Mukhopadhyay
Course: Side dish
Cuisine: Bengali
Level of cooking: medium
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Servings: 2

 

Ingredients

  • Bhola much/Fresh soldier croaker or pink perch fish curry-4
  • Onion -01(chopped)
  • Garlic -5 cloves(chopped)
  • Ginger -1/2 inch(chopped)
  • Tomato -1(chopped)
  • Salt to taste
  • Turmeric, coriander, red chili and cumin powder -1 tsp each
  • ½ cup Mustard oil (for frying the fishes and for gravy)
  • 2-3 pieces green chili whole

 How to make spicy bhola macher kalia

First clean and wash the fish thoroughly.

Marinate the fish with salt and turmeric powder and keep it for 10min.

Heat oil in a hard bottomed pan and fry the fishes and set aside.

How to make spicy bhola macher kalia

Add the chopped onions in the same oil and sauté for 3-4 minutes.

After that add chopped ginger, garlic and tomato and cook for two minutes and add the spices (turmeric powder, cumin powder, coriander and red chili powder) and cook for another 2-3 minutes, then add water and allow it to cook for 5 minutes in low-medium flame.

How to make spicy bhola macher kalia

Now slowly drop the fishes and and allow it to cook for another 3-4 minutes.How to make spicy bhola macher kalia

Now turn off the flame, and take it out from the oven.

Garnish it with coriander leaves and serve with hot rice.

 

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