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Westbengal · Dinner

Begun Diye Macher Kalia

Traditional Recipe 6: Begun Diye Macher Kalia recipe

🧺 Ingredients

• Rohu fish pieces: 500g
• Brinjal (eggplant): 250g, cubed
• Mustard oil: 25ml
• Onion: 150g, sliced
• Ginger paste: 1.5 tbsp (22g)
• Garlic paste: 1 tsp (5g)
• Turmeric powder: 0.75 tsp (2g)
• Chilli powder: 1 tsp (3g)
• Coriander powder: 1 tsp (3g)
• Yogurt: 100ml
• Salt: to taste
• Water: 400ml
• Bay leaves: 2
• Green chillies: 3, slit

👩‍🍳 How to make Begun Diye Macher Kalia

1. Heat mustard oil in a pan over medium-high heat (170°C).
2. Fry fish pieces for 2 minutes per side until lightly golden. Remove and set aside.
3. In the same oil, fry brinjal cubes for 3 minutes until lightly cooked. Remove and set aside.
4. Add more oil if needed. Cook onion slices over medium heat (140°C) for 4 minutes until golden.
5. Add ginger and garlic paste, cook for 1 minute.
6. Add turmeric, chilli powder, and coriander powder. Cook for 1 minute.
7. Lower heat to medium-low (100°C). Add yogurt slowly, 2 tbsp at a time, stirring well.
8. Add water, bay leaves, and salt. Bring to boil.
9. Reduce to low (80°C). Add fish pieces and brinjal.
10. Cover and simmer for 18 minutes.
11. Fish should be fully cooked, brinjal tender, gravy thick and dark.
12. Serve hot with rice.

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