Cuisines from Mom’s Kitchen

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

Ingredients :

  • 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

Recipe:

  • 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

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