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 (link below).

00:00 to 02:53 Prep
02:54 to 04:35 Frying the fish
04:36 to 08:07 Making the sauce
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https://bongeats.com/recipe/katla-kalia/
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⏱ TIMELINE
00:00​ Introduction
00:12 Season fish
00:48 Prep ingredients
02:45 Make spice slurry
02:52 Make birista
03:44 Fry fish
04:39 Make the sauce
07:11 Add fish
07:53 Serve