Rui Macher Kalia (Bengali Fish Curry)

          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. So check out the step by step pictorial recipe to prepare it.

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

          Marinate the fish with a pinch of salt, turmeric powder and red chili powder for 10 minutes. Blend the onion, tomato, ginger and garlic to a smooth paste. Keep aside.

          Heat oil in a pan and fry the fish till light golden in colour. Drain and keep aside. Temper the same oil with dry red chilies, bay leaves, cinnamon, cloves, cardamom and cumin seeds. Sauté for a few seconds.

          Add the onion paste and stir fry till the oil separates. Add all the dry spices (except garam masala) and mix well. 

          Add the yoghurt and continue to sauté till the oil leaves the sides of the pan. Add 1 cup water and bring it to a boil. Gently drop in the fried fish and cover.

          Simmer for 4-5 minutes. When done, add the garam masala and ghee. Mix well and switch off the flame. Garnish with coriander leaves and serve with hot steamed rice.

                       Marinate fish with a pinch of salt, turmeric powder & red chili powder
                       for 10 minutes. Heat oil & fry the fish till light golden in colour. 

                       Temper same oil with dry red chilies, bay leaves, cinnamon, cloves,                                                       cardamom and cumin seeds. Sauté for a few seconds.

                       Add the onion paste and stir fry till the oil separates. 

                        Add all dry spices (except garam masala) and mix well. 

 
                       Add yoghurt & sauté till the oil leaves the sides of the pan. 

                       Add 1 cup water and bring it to a boil. 

                       Drop in the fried fish and cover. Simmer for 4-5 minutes. 

                        Add garam masala & ghee. Mix well & switch off the flame. 

                        Garnish with coriander leaves.

                      Serve with hot steamed rice, a dash of lime and green chilies.