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Sunday, 2 November 2014

Rui Mach Er Kalia (Fish Kalia - Bengali Style)

       
          This is a traditional and a popular Bengali dish where Rui Maach (Rohu Fish) is prepared in a spicy yoghurt based thick gravy. It is generally made for any family occasions. It is a very delicious fish curry to be had with hot steamed rice. I personally like it with a dash of lime and some green chilies.





  • 4-5 pieces of Rohu fish
  • 3 tbsp. mustard oil
  • 1-2 bay leaves
  • 1" cinnamon
  • 4-5 cloves
  • 2 green cardamoms
  • 1/2 tsp. cumin seeds
  • 1 big onion, chopped
  • 3-4 garlic cloves
  • 1" ginger
  • 1 tomato, chopped
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tbsp. coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. red chili powder
  • 1/2 tsp. sugar
  • 1-2 green chilies
  • 1/2 cup yoghurt, beaten
  • 1 tsp. ghee (clarified butter)

          Marinate the fish with a pinch of salt and turmeric powder for 10-15 minutes. Grind together the onion, ginger, garlic and tomatoes to a fine paste and keep aside.

          Heat oil in a pan and shallow fry the fish till golden brown in colour on both sides. Drain and keep aside. Temper the same oil with bay leaves, cumin seeds, cinnamon, cardamoms and cloves.

          Add the onion paste and saute till oil leaves the sides of the pan. Now add the turmeric powder, coriander-cumin powder, red chili powder, sugar and garam masala powder mixed with a little water.

          Saute for a minute or two. Then add the beaten yoghurt and fry till dry. Add 1 1/2 cups water, green chilies and salt. Cover and cook for 5-6 minutes on low flame. Add the ghee and take off the flame. Serve with hot steamed rice.










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