Spicy Fish Curry (macher kalia)

Through centuries bongs have been famous for their love for fish.Well,this statement is true but there are always exceptions to everything.i am one of such exception.My love for fish is....let's just say it's selective.One of the big turn offs while eating a fish is struggling to take out those minuscule bones out of a fish.It's so tedious and a single bone stuck in your throat can choke you to death.Can't take that risk. But for this fish curry i chose Rohu fillets which has few easily traceable bones and makes the task of hunting bones a lot easier.This curry,known as "macher kalia",is spicy,rich and packed with flavours.This is not a curry to be eaten with roti or paratha.A plate of piping hot rice is the best way to compliment this curry.Seeing the long list of ingredients you might want to find reasons to skip making it.But prepping few things a day before can really make your life a lot easier (like-making the puree and the onion,raisin paste.I like making fresh ginger,garlic and green chilly paste).Once you are at a sync with all the ingredients making this dish becomes really easy.And once you make it trust me you'll never have a boring fish stew on your plate again.

Ingredients serves-5 people

• 5 pieces of Rohu fish fried with little turmeric powder and salt(i did not shallow fry or  deep fry the fish.But i used considerate amount of oil to fry the fish)
• 1 medium large potato cut into chunks and lightly fried
• 1/2 of 1 large onion sliced
• 2 1/2 tbsp of fried onion and raisin paste (fry 1 large onion and 10 pieces of raisins till it caramelizes and turns golden brown.Put them into a grinder and grind it with little water till it forms into a smooth paste.Add the raisins according to the amount of sweetness you prefer)
• 2 tbsp of tomato puree
• 1 tsp of ginger,garlic and green chilly paste (i used an inch of ginger,4 pods of garlic and 1 green chilly.You may change the ratio according to your taste)
• 1-2 tbsp of curd (depends on the tartness of the tomatoes)
• 1-2 tbsp of red chilly powder (That extra tbsp of red chilly powder gives a kick to this curry.I like it that way)
• 1/2 tsp of coriander powder
• 1/2 tsp of cumin powder
• 1/4th-1/2 tsp of turmeric powder
• 2 dry bay leaves
• 3 pods of green cardamom
• 4 cloves
• 1 stick of cinnamon
• 1 whole red chilly
• 1/2 tsp of cumin seeds
• 3-4 tbsp of mustard oil/vegetable oil
• 1 tsp of ghee/clarified butter
• pinch of garam masala
• slits of green chilies (optional)
• Sugar (optional)
• salt to taste

Method

1. Heat mustard oil in a kadhai.Mustard oil has a really pungent smell.The oil needs to be really hot so that the pungency of the oil disappears.Heat the oil on high flame and once smoke starts coming out the oil lower the flame and add in the whole spices (bay leaves,cardamom pods,cloves,red chilly,cinnamon,cumin seeds).Cook till the spices releases it's aroma.
   
2. Add sliced onions and cook till it is translucent.
   
3. Add in the ginger,garlic and green chilly paste and the fried onion and raisin paste.Cook till the oil separates.
   
4. Add in the tomato puree and all the masalas (turmeric,red chilly,coriander and cumin powder).Cook till the spices and the tomatoes leaves it's raw taste.
   
   
5. Take the kadhai off the heat and add in the yogurt.While adding the yogurt i always take it off the flame that does not allow the yogurt to get curdled.Mix it well and put it back on the heat.Cook it for few minutes.
   
6. Once the oil starts separating toss in the potatoes and mix well.At this stage you can add the green chilly slits and tiny bit of sugar.We Bengali tend to use sugar in almost everything.And i really love this idea.As in baking desserts we believe that a touch of salt enhances the taste.Similarly,in savory dishes the touch of sugar enhances the flavors.I have written optional in case of adding green chilies and sugar because some people does not like their food  to be that spicy.And some don't like to have trails of sweetness into the dish.But i would recommend a tiny sprinkle of sugar just to elevate the taste.
   
7. Add in the water and salt as per taste.Now don't add a lot of water and turn your kadhai into a swimming pool.Remember we had lightly fried the potatoes.Hence they are already partially cooked.The fish that is fried are also cooked.Once the water reduces a bit add in the ghee and garam masala.Usually this is done at the end.But i don't like to mess around once i have added the fish by stirring and breaking the soft and succulent fish pieces.Toss in the fish and give a gentle stir.Cover the kadhai.Let the curry cook till it gets thick and it penetrates into the fish making it moist.
   
8. Once the curry attains the said consistency switch off the flame and garnish it with a sprinkle of chopped coriander and serve(note that once the curry cools down it tends to dry up further.So you would like to keep sufficient amount of liquid left in the curry for the fishes to soak it).This curry is supposed to be dry but if you are not used to eat your rice with a dry curry you can leave it a bit more liquidy.Your Spicy Fish curry is ready.Serve this curry with a generous portion of rice and Eat it up! :)