How to make spicy mackerel macher kalia

How to make spicy mackerel macher kaliaHow to make spicy mackerel macher kalia/ spicy Mackerel fish curryHow to make spicy mackerel macher kalia

Though this fish is not popular in Bengal, still we prepare to change the taste. This fish is having only one strong bone in the center. It’s having a very strong smell which is different from river fish. The marinated  Mackerel fish is fried and then make 3-4 pieces , simmered in a thick gravy made with tomatoes, coconuts, garlic and ginger and sometimes added with potatoes finished in a warm, spicy, cumin, coriander flavored sauce and this is How to make spicy Mackerel macher kalia/ spicy Mackerel fish curry.

Author: Abhijit Mukhopadhyay
Course:  side dish
Cuisine: Bengali, Indian
Level of cooking: medium
Preparation time: 25 minutes
Cooking time: 25 minutes
Total time: 50 minutes
Servings: 2

 

Ingredients

  • Indian Mackerel fish-1(big size)
  • Onion- 2
  • Ginger-1 inch
  • Garlic-10 cloves
  • Coconut-1/4th of a small
  • Red chili-4
  • red chilli powder-  1 teaspoon
  • Cumin powder-1 teaspoon
  • Coriander -1 teaspoon
  • Turmeric powder-1 teaspoon
  • lemon juice 1 teaspoon
  • Tamarind -1/2 tsp pulp
  • Tomato-1
  • salt to taste

 

How to make spicy mackerel macher kalia/ spicy Mackerel fish curry

First clean and wash the fish.

Slit the fish or make 3 to 4 deep long incision to reach up to the throne on both sides of the fish.

Marinate the fish with ginger-garlic paste, turmeric powder, cumin-coriander-red chili powder, lemon and salt and keep it for 2 hours.

Take a griddle, heat oil up to smoking point then make it low flame.

Fry the whole fish in both the sides and keep it aside.How to make spicy mackerel macher kalia

In another pan, heat oil and fry coriander, cumin, onion. Red chili, garlic and allow it to cool in room temperature.

Now take a jar of a blender and add all the fried ingredients and make a course paste and transfer it to a bowl.

Again put tomato, coconut in a grinder jar and make a smooth paste.

Take a hard bottomed pan, heat oil and throw some cumin seeds for tempering, put 2-3 red chilis also.

As they splutter and sizzle add both the paste and tamarind pulp, stir it continuously for 3-4 minutes then add the spices i.e. turmeric, cumin, coriander and red chili powder and stir in continuously for 2 minutes.

Add little water (approx ½ cup) and allow it to cook in low flame for 2 minutes then drop the fish chunks slowly and mix it with the gravy.How to make spicy mackerel macher kalia

Now allow it to cook for another 3-4 minutes, then turn off the flame and take it out from the oven.

Transfer it to serving plate, garnish it and serve hot.

 

 

 

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