15-20 raisins (soak it in water for 10-15 mins and make a coarse paste of it)
Kewra water (optional)
Instructions:
Begin by marinating fresh fish with a hint of salt and turmeric powder, allowing it to rest and absorb the flavors for 15 minutes.
Heat up a generous amount of mustard oil in a medium-sized pan until it starts smoking.
With care, place the marinated fish in the oil and let it cook until it is well-fried and brown on both sides.
Once the fish is fried, remove it from the pan and prepare for the next step.
It’s time to add the dry spices. Add cardamom, cinnamon, bay leaf, and cumin seeds, to the remaining oil. Fry them for about half a minute, allowing their natural aromas to infuse the oil.
Next, add thinly sliced onions and a teaspoon of salt, cooking them until they turn light brown in color.
To enhance the color even further, add a teaspoon of sugar.
Add a paste of onion and cook for a few more minutes, allowing the flavors to meld together and wait until the oil starts to release.
Next, add 2 tsp of ginger paste, a tsp each of turmeric powder, chili powder, cumin powder and Kashmiri chili powder, and mix them well. Add salt to taste, and if you crave a bit more heat, add one or two green chilies.
To avoid burning of spices, add a few spoons of water. Pour in a paste of two medium sized tomatoes, stirring the mixture until it releases oil. This step is crucial, so take your time and let the flavors mingle on a low flame for seven to eight minutes.
Lower the flame to the minimum and add two tablespoons of creamy yogurt, mixing quickly.
Then, add the raisin paste to the mix. This will add a crunch and sweetness that will add another layer of taste to the gravy
Increase the heat to medium and pour in 1 cup of water, bringing it to a boil, and gently add the fried fish.
Let the dish simmer for 4-5 minutes, allowing the fish to soak up all the delicious flavors. Finally, add a teaspoon of ghee and a half teaspoon of garam masala for added richness
This step is optional. However, if you happen to have kewra water, add a few drops of kewra water to enhance the aroma.
Turn off the heat and let the Machher Kalia rest for a few minutes before serving.
Serve it with plain rice and savor every bite of this mouth-watering Bengali delicacy.
