MACHER KALIA

MACHER KALIA.....typical of Bengal[?].... its rich, spicy, finger licking and obviously not an every day curry. Long back in our childhood, at Bengali festivities it would be typical Bengali Food fair. Catering services had not overtaken the duty of taking care of the guests. In all family weddings, rice feeding ceremonies of the kids and in other occasions, I have seen family members and friends serving food to the guests... there was a warm, caring touch in it. It was in these ceremonies that dishes like Macher Kalia, Red & Hot Mutton Curry, Roshogolla, Sandesh, Dal, Eggplant fry, Panchmeshali Torkari were served.... all typical of Bengal. This greedy, food lover little ate them, licked the fingers, never missed pan / beetle leaf with betel nut & spices before leaving. 

I missed that personal touch, that warmth in the Bengali weddings later. Now a days it is more about show off, from choosing the venue to selecting the menu. I believe, at least in few occasions we can stick to our tradition, preserve it, highlight it. I find it disgusting to be served a hotchpotch menu that starts with Russian Salad, then comes biryani, chilli chicken too. Would not a roshomalai be served over ice-cream in a Bengali occasion? This is an ice-cream lover speaking!

In some states of India, they do follow their own tradition, gather in their own ancestral home, in whichever part of the world they live, they would feast on their traditional food. I love and honour their feeling, their effort to stay true to their roots. I wish to celebrate the son's wedding typical Bengali way, traditional Bengali Food be served in earthenware, with banana leaves placed on them. Few childhood memories, traditions I want to treasure, follow when possible. MACHER KALIA was prepared in our homes on occasions given its richness. We do it with RUI / KATLA / Bengal Carp fish, white fish fillets can be used.

INGREDIENTS :

Rui / Rohu / Katla / Bengal Carp Fish [or any white fish fillet] : 500 gm
Onion Paste : 3 tbsp
Ginger Paste : 1 tbsp
Garlic Paste : 1/2 tsp[optional]
Cumin Powder : 1 tsp
Red Chilli Powder : 1tsp
Turmeric Powder : 1tsp
Salt : As required
Sugar : 1/2 tsp
Plain Yogurt : 1 tbsp
Cinnamon Stick : 2 one inch stick
Green Cardamom : 2-3
Cloves : 2
Bayleaf : 1
Raisins : 7-8
Oil [preferably mustard] : 5 tbsp

METHOD :

Wash the fish pieces, rub salt, half tsp turmeric on them.

Prepare all the pastes. 

Heat oil in a pan, fry all the fish pieces until light brown.

Temper the remaining oil with cinnamon sticks, green cardamoms, cloves, a bayleaf. 

Add the onion paste, fry till golden brown. Add the ginger garlic paste, fry well for 2 minutes.

Beat the yogurt and pour into the spice mix. Stir.

Add the salt, cumin powder, turmeric powder, chilly powder. Fry for another minute.

Add a coffee cup of water. Once the gravy comes to boil, add the fish pieces, cover.

After 3-4 minutes, remove the cover, add the sugar and raisins, let cook for another minute. It's done. 

Serve with piping hot steamed rice.