A Traditional Mahi Khaliah Recipe

Kaliya was said to have begun as simple mutton preparation with turmeric, ginger, and whole spices. The dish travelled to the the Deccan Plateau, and mahi khaliah came into existence. Mahi khaliah is cooked with mutton in Hyderabad (unlike the Bengali variation made with fish), and has a very light and watery consistency. Azra Hussain, a home chef in Hyderabad has been cooking khaliah at home and has shared her mother-in-law, Attiya Hussain’s, treasured recipe below. 

Attiya Hussain has generously shared her family’s recipe below. 

Recipe: Mahi Khaliah

Ingredients

½ kg mutton
 2 small onions, chopped

For the dry-roasted masala:
½ cup dry desiccated coconut
½ cup peanuts
½ cup sesame seeds
1 tsp cumin seeds
1 tsp coriander seed
½ tsp mustard seeds
 

½ tsp turmeric powder
1 tsp chilli powder
1 ½ tsp ginger-garlic paste
½ cup tamarind paste
3 green chillies, slit lengthwise 
Coriander leaves, small bunch
Curry leaves, one sprig
4 tbsp oil 
Salt to taste

For the tadka:
½ tsp mustard seeds
2 tsp cumin seeds
¼ tsp kalonji seeds

Method

Roast the ingredients for the dry-roasted masala to a gold brown.
Sauté the chopped onions till they are translucent.
While you are doing the above, pressure cook the mutton with ginger-garlic paste, salt, and turmeric.
Now, grind the dry-roasted masala and the onions into a fine paste.
In a saucepan, heat the oil and when hot, add the ingredients for the tadka (mustard seeds, cumin seeds and kalonji seeds).
Add only the mutton (keep the broth aside) and stir for about 5 minutes.
Add the ground paste, the chilli powder and salt. Allow it to cook, stirring continuously, until the oil separates from the sides. 
Next, add the tamarind paste, the rest of the broth from the cooked mutton, a sprig of chopped coriander leaves, the green chilies, and curry leaves.
Cover with a lid and cook on simmer for 10–15 minutes.

Banner image credit: The Hungry Palette

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