Bengali Fish Curry

Bengali fish curry/Maacher kalia or maacher jhol is a simple Bengali fish curry that is a favorite in many Indian families.

Ingredients :-

• For the Fish:
• Catla Fish – 1 kg thickly cut carp steaks cleaned and scales removed.
• Turmic powder – 1 teaspoon.
• Salt – 1/2 teaspoon.
• Cooking oil – 1/2 cup.
• For the Gravy:
• Cooking oil – 4 tablespoons.
• Potatoes – 3 medium-sized , peeled and cut into quarters.
• large bay leaf – 1.
• Cardamom pods – 5 green , bruised.
• Cumin seeds – 1/2 teaspoon.
• Onion – 1 large , ground to a smooth paste in a food processor.
• Ginger paste – 1 teaspoon.
• Garlic paste – 1 teaspoon.
• Tomatoes – 2  chopped very fine.
• Turmeric – 1/2 teaspoon.
• Coriander – 1 teaspoon.
• Cumin- 1/2 teaspoon.
• Unsweetened yogurt (Dahi) – 2 tablespoons.
• Hot water – 1 1/2 to 2 cups.
• Cilantro – 1/4 cup fresh , chopped very fine.

Method :-

Make the Fish:

• Wash the fish well and  drain all water with help of La-Forte collapsible bowl which will make process easy.
• Sprinkle the turmeric and salt over the fish and mix well to ensure every piece of fish is well coated with the marinade. Set aside for 30 minutes.
• When the fish has marinated, set up a frying pan on medium heat, to fry the fish. When the pan is hot, add the cooking oil and heat.
• Fry the pieces of fish until each one is golden on both sides. Do not cover the pan and remember to be gentle with the fish as it cooks quickly and can break easily. When fried, remove to paper towels to drain and reserve for later use.

Make the Gravy:-

• Use the same oil (add more if necessary) to pan fry the potatoes till they are half-cooked and golden.
• Drain and keep aside on paper towels for later use.If there is any cooking oil left over from the frying (fish and potatoes), use it in this next step.
• Add more if required.
• Heat the cooking oil on medium heat and add the bay leaf, cardamom pods, and cumin seeds.
• Saute until the spluttering stops.
• Put onion, ginger and garlic in La-Vite grinding jar and attach grinding attachment. Churn for 30 seconds and make a good paste.
• Add the onion , ginger  and garlic paste and fry for 4 to 5 minutes.
• Add the tomatoes, turmeric, coriander (dhania), cumin (jeera) and yogurt.
• Stir to mix well.
• Fry this spice mixture until the oil begins to separate from it forming a sheen on top of the mixture. This could take up to 10 minutes.
• Add 1 1/2 to 2 cups of hot water and the previously fried potatoes to this mixture.
• Bring to a boil and then reduce the heat to a simmer.
• Cook until the potatoes are done.
• Now add the previously fried pieces of fish to the gravy and stir gently.
• Cook for another 4 to 5 minutes to reheat the fish.
• Turn off the heat and garnish the dish with the fresh, chopped cilantro leaves.
• Serve with freshly prepared plain rice.

Cooking Tips :-

• Use La-Forte collapsible bowl for smooth and easy cleaning of fish.
• Use La-Vite mixer blender for quick and best grinding results of all pastes.