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Title :: Maccher Kalia
Author :: Yashodhara
Category :: Non Veg
Ingredients ::
- one small salmon trout (1kg, or 800 g filet), head and tail removed and cut into "steaks" of about 6 cm
- salt
- about one teaspoon turmeric
- 3 middle sized onions, cut into 4-8 pieces
- 3 middle sized tomatoes, cut into 4-8 pieces
- about 1 1/2 teaspoons ginger, finely chopped or grated
- 2 fresh chilis, stem removed and cut lenghtwise a few times
- 2 cloves of garlic, finely chopped
- 3 tablespoons ghee or oil
- 2 bay leaves
- 1/2 teaspoon cumin seeds
- 2 tablespoons natural yogurt
- 2 tablespoons mustard oil
- 150 ml water
- 1 tablespoon garam masala
It is a Bengali recipe for fish in onion sauce, I have this from a recipe book.
Wash and dry the fish, bespread with salt and 1/2 teaspoon turmeric and let it rest for a while.
Put a pan (non-stick) on flame with ghee or oil. Fry bay leaves and cumin seeds for one minute, then add onions and fry until they are golden brown. Keep stirring and add ginger, garlic, chilis and 1/2 teaspoon turmeric and fry on medium heat.
Add tomatoes and yogurt and let it heat for another 3 minutes (keep stirring). Add 150 ml water and bring to a boil. When the sauce is boiling, reduce the heat, add a bit of salt and carefully put the fish in the pan. Put some of the sauce on the fish until it is covered. Cover the pan and let the fish simmer (not boil!) for about 10 minutes until it is done.
Let fish cool down a bit and drizzle mustard oil over it, then bespread with garam masala.
Serve with Basmati rice. Lime pickles or kela ka raita (banana coconut yogurt) are also good.
* A trustworthy unnamed food guru
told me Bengalis usually like to make this dish with river carp instead of salmon trout. *Updated Wed, Jan 31 2007 10:14 am
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Edited by Yashodhara, 31 January 2007 - 02:44 PM.
. The week is a bit frugal that way, but I manage to cook one nice meal on Saturday or Sunday, cooking plans start on Monday 
