Rui Macher Kalia, also known as Rohu Fish Curry, is a popular Bengali dish from the eastern region of India, particularly in West Bengal and Bangladesh. It's made using the rohu fish, which is a type of freshwater carp and is commonly found in rivers and lakes in the Indian subcontinent. Here is a recipe for making Rui Macher Kalia:
Ingredients of Rui Macher Kalia:
- Mustard oil
- Onions, thinly sliced
- Ginger paste
- Garlic paste
- Tomatoes, chopped
- Green chilies, slit
- Turmeric powder
- Red chili powder
- Cumin powder
- Coriander powder
- Garam masala powder
- Salt, to taste
- Sugar, a pinch (optional)
- Water
- Fresh coriander leaves, chopped (for garnishing)
Instructions of making Rui Macher Kalia:
1. Clean and wash the fish pieces thoroughly. Marinate them with a pinch of turmeric powder and salt. Let them sit for about 15 minutes.
2. Heat mustard oil in a pan. Once the oil is hot, fry the marinated fish pieces until they are lightly browned on both sides. Remove the fish and keep them aside.
3. In the same pan, add more mustard oil if needed. Add the thinly sliced onions and sauté until they turn golden brown.
4. Add ginger paste and garlic paste. Sauté for a couple of minutes until the raw smell disappears.
5. Add the chopped tomatoes and cook until they turn soft and mushy.
6. Add turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well and cook the masala until the oil starts to separate from it.
7. Add a little water if the masala becomes too dry or starts sticking to the bottom of the pan.
8. Add slit green chilies and sugar (if using). Mix well.
9. Add water to create a gravy of your desired consistency. Season with salt according to taste.
10. Bring the gravy to a gentle simmer. Carefully slide in the fried fish pieces.
11. Cover the pan and let the fish cook in the gravy for a few minutes, allowing the flavors to meld.
12. Once the fish is cooked and the gravy reaches the desired thickness, sprinkle garam masala powder over the curry.
13. Garnish with freshly chopped coriander leaves.
14. Serve Rui Macher Kalia with steamed rice or paratha.
Remember that this is a basic recipe, and variations can be made based on personal preferences. Bengali cuisine often balances flavors, combining elements of sweetness, spiciness, and tanginess, so don't hesitate to adjust the spices and seasonings according to your taste.
Country of origin- India
State- Bengal
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