Hi I am Saheli a working professional and a foodie by nature. I learnt the recipes mostly from my mom and would like to share some of them with you all. Hope you all love the recipes …….
Food and adda are part of the plush culture of Bengalis since ages. Life seems to be meaningless without good food. From the very childhood we have grown up in the foodie environment seeing our elders debating about the taste and different preparations. We do not need any special occasion for having good food but everyday we keep on searching for something special in the menu.
I am very sure there are many foodies like me who miss these childhood days delicacies prepared by our moms and grannies. So I thought of sharing some of the recipes which would surely be loved by all.
I will start by blog with Boal Macher recipe. Boal fish a species of cat fish found in fresh water. Boal fish curry is enjoyed by many bengalis. Today I will share with you a tasty recipe of boal machel kalia.
Boal Macher Kalia
Preparation Time: 10 minutes
Cooking Time: 20-30 minutes
Total Time: 30- 40 minutes
6 pieces of fish
2 potatoes (optional)
1 Chopped onion
1 onion paste
1 ½ spoon garlic paste
1 spoon ginger paste
1 ½ tomato paste
6 green chillies
Half tea spoon jeera powder
Half tea spoon turmeric powder
Half tea spoon salt
Half teas spoon red chilli powder (optional)
Half tea spoon garam masala
Chopped coriander leaves
Cut the potatoes in four pieces length wise each . You can add more potatoes if you want
Clean the fish under running water and smear with turmeric powder and salt the fish pieces and cut potatoes uniformly .
Spray some mustard oil on the fish pieces before frying to prevent oil spluttering during frying
Now add oil ( I usually use mustard oil but you can use the oil of your choice) in a kadai and once the oil is hot enough fry the fish pieces in the oil covering from time to time till it becomes light reddish in colour. Do not deep fry the fish .
Take out the fried fish from the kadai and keep aside
Now fry the cut potatoes well till it becomes light brown at the sides and take out and keep aside
Add more oil if required and in the hot oil add the bay leaf and then the whole jeera to it
Once the bay leaf becomes brown in colour and jeera starts spluttering add the garlic paste to it and saute well
Then add the chopped onions and once it becomes translucent add the ginger and onion paste to it one by one
Saute the ingredients well in the oil and then add the green chillies to it and fry well
In a small bowl mix the turmeric powder, jeera powder, red chilli powder (optional) and salt and make a paste with water
Add the paste in the kadai and saute well till the water evaporates and oil starts coming out
Add the fried potatoes to it and mix well.
Now add the tomato paste to it and keep frying
Once the tomato paste is mixed well and oil starts coming out add warm water in the kadai for making the gravy. Do not add a lot of water just enough required to dip the fish pieces
Now simmer the stove and cover the kadai for 10 minutes
Check if the potatoes are boiled properly else cover and cook for some more time
Once potatoes are boiled add the fish pieces to it and uncover the kadai. Put the stove on high flame
Boil the gravy with fish for 5-10 minutes so that the salt enters the fish
Now add the garam masala to it and saute well.
Swith off the stove and add the chopped coriander leaves to it and cover the kadai
Delicious Boal macher jhaal is ready to be served with hot rice