Rui Machher Kalia is a beloved dish in Bangladesh. It showcases the vibrant flavors and cultural significance of Bengali cuisine. This traditional fish curry combines tender Rohu fish with aromatic spices, creating a tantalizing blend.
Rui Machher Kalia or Spicy Rohu Fish Curry
4
servings18
minutes30
minutesBengali cuisine is renowned for its rich and complex flavors, and Rui Machher Kalia is a prime example. It is often prepared during festive occasions, symbolizing togetherness and celebration. The dish reflects the cultural identity and culinary heritage of the Bengali people. Fresh fish is abundant in Bangladesh due to its river network. Rui Machher Kalia brings people together and creates cherished memories. It represents a culinary tradition passed down through generations. Prepare this authentic recipe and savor the warmth and richness of Bengali cuisine. Experience the essence of Bengali culinary traditions that have endured over time.
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Ingredients
500 grams Rohu fish steaks
2 onions, finely chopped
2 tomatoes, pureed
2 tablespoons mustard oil
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
Salt to taste
Fresh coriander leaves for garnish
Directions
- Marinate the fish steaks with half teaspoon of turmeric powder and a pinch of salt. Set aside for 15 minutes.
- Heat mustard oil in a pan over medium heat. Fry the fish steaks until golden brown on both sides. Remove and set aside.
- In the same pan, add chopped onions and sauté until golden brown.
- Add ginger paste and garlic paste to the pan and cook for a minute until fragrant.
- Add turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well and cook for a minute.
- Add tomato puree and cook until the oil separates from the masala.
- Add a cup of water and bring it to a boil. Reduce the heat to low and simmer for 5 minutes.
- Gently place the fried fish steaks into the curry. Cover the pan and cook for another 10-15 minutes or until the fish is cooked through.
- Sprinkle garam masala powder and garnish with fresh coriander leaves.
- Serve hot with steamed rice or naan bread.
Quick Notes
- Choose fresh fish: Opt for fresh Rohu fish to ensure the best flavors and texture in your dish. Look for clear eyes, shiny scales, and a fresh smell when purchasing the fish.
- Marinate the fish: Before frying the fish, marinate it with a pinch of turmeric and salt. This helps to enhance the flavor and tenderize the fish.
- Fry the fish properly: Fry the fish until it turns golden brown on both sides. This adds a crispy texture and enhances the overall taste of the dish.
- Adjust spices to taste: The spiciness of Rui Machher Kalia can be adjusted according to your preference. Add more or less red chili powder to suit your desired level of heat.
- Let the flavors meld: Allow the fish to simmer in the curry for a few minutes after adding it. This helps the flavors to blend together and allows the fish to absorb the aromatic spices.
- Garnish with fresh coriander: Just before serving, garnish the dish with fresh coriander leaves. This adds a pop of freshness and adds visual appeal to the dish.
- Serve with steamed rice or naan: Rui Machher Kalia pairs wonderfully with steamed rice or naan bread. The combination of the flavorful fish curry and the staple carbs makes for a satisfying and complete meal.
Ingredients Substitutions for Authentic Rui Machher Kalia Dish
While cooking the Authentic Rui Machher Kalia dish, if Rohu fish is not available, you can substitute it with other firm-fleshed fish such as Catla or Tilapia
Serving Suggestions
Authentic Rui Machher Kalia is traditionally served with steamed rice or plain naan bread. It pairs well with a side of cucumber and onion salad or a cooling yogurt raita
Variations of the Authentic Rui Machher Kalia Dish
You can customize the spice levels by adjusting the amount of red chili powder according to your taste preferences. Additionally, some variations of the Authentic Rui Machher Kalia include the addition of coconut milk for a richer and creamier gravy.
