Macher Kalia (Bengali Fish Curry)

Prep time: 5 to 10 minutes

Cook time: 15 minutes

Serves: 2-4


  • 250 gm of carp fish like Rohu (4 pcs. approx.)
  • 4 Tbsp. of cooking oil (I use mustard oil)
  • ¼ tsp. ghee (clarified butter)
  • Salt to taste

for Gravy:

  • 4 tsp. onion paste
  • ½ tsp . turmeric powder
  • 2 tsp. cumin powder
  • 1 tsp. ginger paste
  • 1 tsp. garam masala powder
  • 1 Tbsp. plain curd
  • 4-5 broken cashew
  • 5-6 raisin

for Tempering:

  • ¼ tsp. cumin seeds
  • 2 big /4 small bay leaves
  • 4 cloves
  • 3 green cardamom
  • 1 small dry red chili
  • 1 tiny stick of cinnamon stick


  1. Marinate the fish with some salt and turmeric powder. Keep aside for a few minutes.
  2. Beat the curd until smooth. Add salt, add all the powdered spices, the ginger paste and a little bit of water and keep aside.


  • In a heavy bottomed pan heat the oil and over a high flame-fry each side of the fish for 2 to 3 minutes, then remove from oil.
  • In the same oil add all the tempering ingredients and stir for a few seconds, to incorporate their fragrance into the oil.
  • Add the onion paste and cook over a medium heat, until the onion changes its colour.
  • Add the spice mixture and cook until the mixture releases oil.
  • Then put back the fried pieces of fish into the same pan and coat well in the gravy.
  • Add the cashews, raisins, and ghee and also the garam masala powder.
  • Add water for desired amount of gravy. (Approx. 2 cups)
  • Cook 3-4 minutes further and then cover with a lid. Give the dish some standing time.
  • Serve with Steamed rice or Pulao.

Recipe by : Shyamali Sinha