Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Westbengal · Dinner

Machher Kalia

Rui or katla fish in a deep brick-red, tomato-and-spice thick gravy — a rich, slow-cooked Bengali dinner centrepiece distinct from the everyday jhol.

🧺 Ingredients

• Rui (rohu) or katla steaks: 600g (4 pieces)
• Mustard oil: 4 tbsp (60ml)
• Onion: 200g, finely sliced
• Tomato: 150g, chopped
• Ginger paste: 1½ tsp
• Garlic paste: 1 tsp
• Turmeric: 1½ tsp
• Red chilli powder: 1½ tsp
• Coriander powder: 1 tsp
• Cumin powder: 1 tsp
• Bay leaves: 2
• Whole garam masala: 1 tsp (cardamom 3, clove 3, cinnamon 1-inch)
• Salt: 1½ tsp
• Sugar: ½ tsp
• Hot water: 250ml
• Fresh coriander: 2 tbsp, chopped
• Sugar balances the tomato acidity; do not skip
• Cover for last 5 min for fish to absorb gravy fully
• Leftovers taste better the next day

👩‍🍳 How to make Machher Kalia

1. Rub fish with ½ tsp turmeric and 1 tsp salt.
2. Heat oil in kadai until smoking.
3. Fry fish 3–4 min per side until golden.
4. Remove, set aside.
5. In same oil add bay leaves and whole garam masala.
6. Fry until fragrant, 30 sec.
7. Add onions.
8. Fry, stirring, until deep golden-brown — do not rush this.
9. Add ginger and garlic pastes; fry 2 min until raw smell leaves.
10. Add remaining turmeric, chilli, coriander, cumin powders and salt.
11. Fry 2 min with splashes of water to prevent burning.
12. Add tomatoes; cook until completely broken down and oil separates at edges.
13. Add hot water, sugar; bring to boil.
14. Slide in fried fish.
15. Simmer uncovered 10 min until gravy thickens to coating consistency.
16. Garnish coriander.

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