Rui Macher Kalia is a popular and age-old Bengali style fish curry. I grew up eating this, and it has been a family favorite for almost all Bengali families. Specially during Bengali wedding, this dish is a "must" in the menu. I have learned this from one of my cousin, years back, and sharing the recipe here.
Ingredients:
- Rohu fish - 5-6 pieces
- Turmeric powder - 1 tsp
- Red chilli powder - 1 tsp
- Onion paste - 1 onion
- Ginger garlic paste - 1 tsp
- Tomato p- 1 (puree)
- Green chillies - 2-3
- Coriander leaves (for garnishing - Optional)
- Garam masala powder - 1 tsp
- Dry red chilli - 1
- Green cardamom - 1-2
- Cloves - 2
- Stick cinnamon - 1 small
- Dhaniya powder - 1 tsp
- Jeera powder - 1 tsp
- Salt and sugar - to taste
- Bay leaf - 1
- Oil - for cooking
Process:
1. Marinate the fish pieces with salt and turmeric powder.
2. Heat oil in a frying pan and deep fry the fish pieces and keep aside
3. In the same oil tamper the whole jeera, bay leaf, garam masala and dry red chilli, saute for a minute and add onion and ginger garlic paste.
4. Saute well till the raw smell goes away and it becomes golden brown.
5. Add tomato puree and other spices and mix well. Sprinkle little water if required.
6. Once the spices are fried properly, add raisins and a cup of water and let the curry boil for 3-4 mins.
7. Add the fish pieces and cover it for another 3-4 mins.
8. Once this is done, you can add chopped coriander leaves, green chillies and garam masala powder, cover the pan for 1 min and remove the fire.
The Rui macher kalia is ready to serve, goes well with steamed rice.
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