Bengali weddings are one huge affair. The wedding houses (Biyebari) dazzle with fancy decorations and flower arrangements. The bride is the belle of the ball, all decked up in her lavish lehenga and expensive jewellery for her big day. But what also must find a special mention here is the wedding food. The guests remember the quality of food and even discuss it after the wedding ceremony comes to an end. And the most fascinating part about this is the plethora of dishes served at these functions. The families of the bride and groom go all out to impress their guests. There is Chaat if you are in the mood for something spicy or different kinds of salads to satisfy the health-conscious folks, or an open bar in case you just fancy free drinks. Being a foodie, I often gravitate towards the traditional Bengali cuisine. It is hard to resist when your olfactory receptors recognize the delicious familiar smell and make your food choices for you.
Out of all the Bengali wedding functions that I have attended, there is one dish that I have spotted in almost every function, called Macher Kalia. This popular fish curry is a mainstay of Bong ceremonies, and I am not just talking about wedding ceremonies. It consists of well-marinated fish pieces cooked in a tomato (tamatar) and onion (pyaaz) gravy laced with aromatic spices. But this curry comes with a disclaimer- it is high on the spice quotient, so you should tread with caution. Macher Kalia is usually prepared using big fish, like rohu (rui) or carp (katla).The fat from this fish gives the gravy a rich quality. Kalia refers to a Bengali cooking process where typically the fish or meat is cooked in rich and delicious gravy with onion-ginger-garlic (pyaaz-adrakh-lahsan) paste.
Proper marination is the mark of an excellent fish curry. So the fish should be cleaned well, and marinated generously with spices, followed by deep-frying in oil. I have combined onion and raisins (kishmish) together for the paste, which adds certain sweetness to the curry. The aromatic spices used here can be added according to taste. I have also included curds (dahi) as one of the ingredients in the recipe. It makes the gravy rich and imparts a smooth texture, making sure that you have an ace rolled up your sleeve. Finally, the fried fish pieces are added to the gravy and cooked for a few minutes on a low flame. Macher Kalia and plain rice make for a delectable duo. This is one dish that will absolutely sweep your Bengali boss or friend off their feet.