Macher kalia recipe with Katla or Rui—Bengali fish kaliya—Bengali fish curry for special occasions

Macher kalia recipe with Katla or Rui—Bengali fish kaliya—Bengali fish curry for special occasions Machh'er kalia recipe: Kalia and qorma are the two pillars of Mughlai cuisine. Qorma has a base of ghee—water even if it is added for cooking is eventually dried off. Kalia, in contrast, is water- or milk-based and the final dish is runnier. Qorma is for special occasions, while kalia is more of an everyday preparation. Of course, this kalia, and other Bengali kalias, are heavily modified from the original Mughal kalia—which were not as fiery. These probably developed under the Nawabs of Bengal incorporating local ingredients and tastes. This machh'er kalia is made with paka (mature, i.e. 3 kg or more) rui or katla—both of which are freshwater carps very popular in Bengal. It is best if you can buy a live katla weighing 3–4 kg and cook it the same day. Our recipe is moderately high on chillies which is nicely counterbalanced by the sourness of the yoghurt and tomatoes, as well as the sweetness from the fried onions, sugar and raisins. You may even add fried potatoes to the gravy if you prefer. Serve this with plain boiled rice or with a polao . #basueats​​​​ #kolkata​​​​ And I sincerely hope you all are doing well and keeping safe. We will fight this COVID 19 together and overcome it soon, Just follow the protocols set by govt and all should be fine soon, 🎬 OTHER VIDEOS: https://www.youtube.com/watch?v=7328k.... OTHER CHANNEL:   / supritambasu   Website: https://basueats.blogspot.com/​​​​ 🔪CURIOUS ABOUT OUR KITCHEN POTS & PANS? 🍳 https://basueats.blogspot.com​​​​ #basueats​​​​ #bengali​​​​ #kolkata​​​​ 👨🏽‍🍳 Cooking Basu Eats recipes? 👩🏽‍🍳 📸SHOW US YOUR PHOTOS! Instagram @basueats