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Rui Macher Kalia (Bengali Fish Curry)

Aug-13-2018
Bethica Das
10 minutes
Prep Time
25 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Rui Macher Kalia (Bengali Fish Curry) RECIPE

This is a traditional and a very popular Bengali style fish curry where Rui Mach (Rohu Fish) is cooked in a spicy yogurt based gravy. Mustard oil is used for an authentic taste and flavour. Besides Rohu, Katla fish too can be used to prepare this curry. Generally made during special occasions. it is a very yummy fish curry to be relished with hot steamed rice, a dash of lime and green chilies.

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • West Bengal
  • Side Dishes

Ingredients Serving: 3

  1. 3 Rohu fish pieces (freshwater fish)
  2. 1 onion
  3. 1 tomato
  4. 1" ginger
  5. 3-4 garlic cloves
  6. 3-4 tbsp. mustard oil
  7. 2 dry red chilies
  8. 2 bay leaves
  9. 1" cinnamon stick
  10. 2-3 cardamoms
  11. 4-5 cloves
  12. 1 tsp. cumin seeds
  13. salt to taste
  14. 1/2 tsp; turmeric powder
  15. 1 tbsp. red chili powder
  16. 1 tsp. coriander powder
  17. 1 tsp. cumin powder
  18. 1/2 cup beaten yoghurt
  19. 1/2 tsp. garam masala powder
  20. 1 tsp. ghee
  21. 1 tsp. coriander leaves to garnish

Instructions

  1. Blend the onion, tomato, ginger and garlic to a smooth paste. Keep aside.
  2. Marinate the fish with a pinch of salt, turmeric powder and red chili powder for 10 minutes.
  3. Heat oil in a pan and fry the fish till light golden in colour. Drain and keep aside.
  4. Temper the same oil with dry red chilies, bay leaves, cinnamon, cloves, cardamom and cumin seeds. Saute for a few seconds.
  5. Add the onion paste and stir fry till the oil separates.
  6. Add all the dry spices (except garam masala) and mix well.
  7. Add the yoghurt and continue to saute till the oil leaves the sides of the pan.
  8. Add 1 cup water and bring it to a boil.
  9. Gently drop in the fried fish and cover. Simmer for 4-5 minutes.
  10. When done, add garam masala & ghee. Mix well & switch off the flame.
  11. Garnish with coriander leaves.
  12. Serve with hot steamed rice, a dash of lime and green chilies.

Reviews (1)  

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Reema Garg
Aug-14-2018
Reema Garg   Aug-14-2018

Deliciously amazing!

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