Rui Macher Kalia

Name: Rui Macher Kalia
Cuisine: Indian
Ingredients: 3 Rohu fish pieces (freshwater fish); 1 onion; 1 tomato; 1 inch ginger; 3-4 cloves garlic; 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; to taste salt; 1/2 tsp turmeric powder; 1 tbsp red chilli 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

Bethica Das @kitchen_flavours

Sharjah (UAE)

#comfortfoodrecipes - Fish curry and rice is a great comfort food anytime. So here is a traditional and a very popular Bengali style fish curry where Rui Mach (Rohu Fish) is cooked in a spicy yogurt based gravy. it is a very yummy fish curry to be relished with hot steamed rice, a dash of lime and green chilies.

Bethica Das @kitchen_flavours

Saved

Ingredients

3Rohu fish pieces (freshwater fish)
1onion
1tomato
1 inchginger
3-4 clovesgarlic
3-4 tbspmustard oil
2dry red chilies
2bay leaves
1cinnamon stick
2-3green cardamoms
4-5cloves
1 tspcumin seeds
to tastesalt
1/2 tspturmeric powder
1 tbspred chilli powder
1 tspcoriander powder
1 tspcumin powder
1/2 cupyoghurt beaten
1/2 tspgaram masala powder
1 tspghee
1 tspcoriander leaves chopped

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Steps

1

Marinate the fish with a pinch of salt, turmeric powder & red chilli powder for 10 minutes. Heat oil in a pan & fry the fish till light golden in colour.
2

Blend the onion, tomato, ginger and garlic to a smooth paste. Keep aside.
3

Temper the same oil with dry red chilies, bay leaves, cinnamon, cloves, cardamom and cumin seeds. Saute for a few seconds.
4

Add the onion paste and stir fry till the oil separates.
5

Add all the dry spices (except garam masala) and mix well.
6

Add the yoghurt and continue to saute till the oil leaves the sides of the pan.
7

Add 1 cup water and bring it to a boil. Gently drop in the fried fish and cover. Simmer for 4-5 minutes.
8

When done, add garam masala & ghee. Mix well & switch off the flame.
9

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