Name: Rui Macher Kalia
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3
Cuisine: Bengali
Ingredients: Rahu/katla fish Or any carp 6 big pieces. The fish must be 2 kg in gross weight; Onions 2 medium; Garlic 3 cloves; Ginger 1/2"long; Tomato puree 1/2 cup or 2 tomatoes; Turmeric 1 teaspoon; Kashmiri Red chili powder 1/2 teaspoon; 4 green chilies for garnishing; Fenugreek seeds 1/4 teaspoon; Radhuni or Celery seeds 1/4 teaspoon (optional); Cinnamon 1 stick; Clove 4 to 5; Cardamom pods 3to 4; Mastered oil 4 tablespoons; Ghee 1 tablespoon; Salt to taste

Rohu /Rui Macher Kalia Or Spicy Rohu Curry

Rohu is a most used fish in West Bengal in daily meal. Bengali people never think about any special occasion without "Rui Machher Kalia". Here I'm sharing that authentic recipe which all of the Bengali people love. Rui Machher Kaliya is cooked in a very rich way. Most flavorful tasty sweet water fish is Rohu. This fish is from Carp family. The Curry should be very thick, rich, spicy & oily type. Goes well with Plain Steamed Rice.

Details

Yields

3 serving(s)

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Time

Preperation
30 Minutes

Cooking
20 Minutes

Non-Vegeterian

Services

Cooking Level
Medium

Meal Type
Lunch

Cuisine
Bengali

Ingredients of Rui Macher Kalia

Rahu/katla fish Or any carp 6 big pieces. The fish must be 2 kg in gross weight
Onions 2 medium
Garlic 3 cloves
Ginger 1/2"long
Tomato puree 1/2 cup or 2 tomatoes
Turmeric 1 teaspoon
Kashmiri Red chili powder 1/2 teaspoon
4 green chilies for garnishing
Fenugreek seeds 1/4 teaspoon
Radhuni or Celery seeds 1/4 teaspoon (optional)
Cinnamon 1 stick
Clove 4 to 5
Cardamom pods 3to 4
Mastered oil 4 tablespoons
Ghee 1 tablespoon
Salt to taste

Watch how to make this recipe

Directions to make Rui Macher Kalia in steps

Steps

Clean the fish pieces and marinate them with half of the turmeric & salt and keep them aside for 10mins.
Now grind the onion and extract the juice from the paste. Grind the ginger & garlic together. Grind the whole tomato to make the puree.
Now heat the oil in a kadai and fry the fish pieces to the golden brown color. Now add the cinnamon, cardamom pods, cloves , radhuni & the meethi seeds for tempering to the oil.
When they starts splattering add 1 teaspoon of onion paste and fry. When the color become golden add the juice of the onion and bring it to boil.
When it's boiling add the ginger garlic paste. Boil it for 2 minutes. Now add the tomato puree. When the gravy becomes thick add salt & some water.
Now add the fried fish and simmer the heat. When the gravy becomes thick remove it from heat. Sprinkle ghee on the top of the gravy.
Garnish the kalia with the green chilies and serve it with steamed rice.
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