Hope you are having a lovely Sunday.
Today I will be sharing with you a very well known Bengali Fish recipe – ‘Rui Macher Kalia’. The rohu / rui fish is a species of the carp family, found in rivers of South Asia. Since my childhood this fish preparation is my all time favorite. The recipe can be customized in various ways, but this one is inspired by my mom 🙂 The gravy is quite spicy and thick, and tastes so delicious that you wont need any other side dish with it. This fish dish is so popular and loved by Bengalis that we serve it to our guests in almost every special occasions even weddings.
This fish preparation goes best with rice. So enjoy Rohu Curry with rice as a special Sunday lunch. Let me know how much you enjoyed in the comment section 🙂
Lets get started !!
Preparation Time : 10 minutes
Cooking Time : 20 to 30 minutes
- Rohu / Rui Fish – 650g, cut into medium pieces (I do not use the head part)
- Potatoes – 3 medium sized, cut into 2 round semi circular parts
- Tomatoes – 3 medium sized, finely chopped (You can use tomato puree also)
- Onion – 1 large, finely chopped (You can use onion paste)
- Ginger and Garlic Paste – 2 tablespoons
- Green Chillies – 4, slitted
- Fresh Coriander leaves – 4 tablespoons, finely chopped
- Bay leaves – 2
- Clarified Butter (Desi Ghee) – 2 tablespoons
- Turmeric Powder – 2 tablspoons
- Red Chilli Powder – 1 teaspoon
- Kashmiri Red Chilli Powder – 1 tablespoon
- Coriander and Cumin Powder – 1 tablespoon each
- Shahi Garam Masala Powder – 1 tablespoon
- Salt – as per taste
- Mustard Oil – 1 tea cup
- Marinate the fish pieces with salt, 1 teaspoon turmeric powder, a pinch of red chilli powder and few drops of mustard oil.
- Take a deep bottom frying pan. Heat remaining mustard oil in the pan.
- When the oil heats up, fry the fish pieces until they turn golden. Take a plate with few tissue papers. Place the fried fishes over the tissue papers.
- Now marinate the potatoes with a pinch of turmeric and salt. In the remaining oil, fry them till they become golden. Take them out in the same plate used in previous step.
- Now add bay leaves. After a few seconds, add onions. Stir fry them until they become translucent.
- Add ginger garlic paste. Mix and stir fry until the onions turn golden brown.
- Next add tomatoes. Mix everything and keep stirring.
- When tomatoes start turning mushy, add remaining turmeric and red chilli powder. Add kashmiri red chilli powder, cumin and coriander powder, a pinch of salt. Mix well and keep stirring.
- When the spices start releasing water add few drops of warm water. Also add the fried potatoes. Mix well and stir until the water is dried out.
- Take a pressure cooker. Place everything from the frying pan into the pressure cooker. Add 1/2 cup warm water. In medium flame wait upto 2 whistles.
- Check whether the potatoes are boiled or not. If yes, transfer everything back into the same deep bottomed frying pan.
- Place the fried fish into the gravy. If the gravy is not enough, you can add more warm water until all the fish pieces are inside the gravy.
- Cover the pan with a lid and let it cook in slow flame for a minute.
- Check the salt, if needed add salt. Add coriander leaves and shahi garam masala. Mix well. If the gravy is already thick, you may turn the flame off. If not wait until the gravy becomes thick.
- When everything is done, add clarified butter / desi ghee and green chillies on top. Give the dish some standing time.
Serve Spicy Rohu Curry / Rui Macher Kalia hot with rice.
This recipe can also be done without potatoes. But since I love potatoes I have included them in my recipe. You may skip them if you want. The taste will remain almost same.