Rui Macher Kalia

Fish is more or less a staple diet of most Bengali’s. At least it was mine for a long long time. Even today Macher Jhol Bhaat ( Fish Curry & Rice ) is a regular affair at my parents place. Unfortunately I am unable to cook fish as much as I would love to.

Traditionally Bengali’s favor fresh water fish. I remember those days (couple of decades back) when fresh water fish was an infrequently available item. Most fish eaters down south prefer Sea water fish. So the hunt for good fresh water fish was always on. I still remember our fish vendor who would ardently peddle on his cycle with a wicker basket selling fish door to door. All of us looked forward to his call of “ Kere Meen “ ( Fresh Water Fish ) and my Sister and our dear Cat Honu ,would jump with joy.

Here you go with my favorite Rui Macher Kalia recipe just like the way my mom would make. Rui (Rohu) belongs to the Carp family ( Labeo Rohita )

Rui Macher Kalia

You need the following

Rui / Carp ~ 4 slices. Cleaned and marinated with turmeric Pd and salt.

Alu / Potatoes ~ 2 Medium Sized. Each potato is peeled & cut into 6 longitudinal halves.

Green Chilli ~ 2 slit through the middle. You can use 3 if you prefer it hot.

Onion ~1 Large Sized. Grind it to a paste along with the garlic

Tomato ~ 1 Medium Sized. Chopped.

Ginger ~ About 1 “piece, Grated

Garlic (Optional) ~ 2 to 3 pods. I do not prefer to use garlic for this recipe.

For Seasoning
Whole Jeera (cumin Seeds) ~ 1 tsp

Tej Pata ( Bay Leaves )~ 2

Elachi (Cardamom) ~ 3 no’s

Spices/Condiments
Haldi / Turmeric Pd ~ 1 tsp

Dhania(Coriander) Pd ~ ½ Tsp

Jeera ( Cumin ) Pd ~ ½ tsp

Red Chilli Pd ~ ¼ tsp

Others

Yogurt ~ 2 tbsp

Sugar ~ 1/2tsp

Salt ~ to taste
Oil - Traditionally it is cooked with mustard oil. But you can use any oil of your choice.

Garnishing

Coriander Leaves ~ Chopped. 3 to 4 tsp.

Method

Heat Oil in a Kadai/Frying Pan and fry the marinated fish till golden brown. The oil needs to be piping hot if you are using a non stick Kadai / Pan, failing which the fish might stick to the pan. Keep the fried fish aside.

Fry the potatoes with ½ tsp of haldi and salt. Fry till golden brown. Keep aside.

Heat oil and add the bay leaves, followed by the cumin seeds and the cardamoms. Once the Cumin seeds start sputtering, add the onion paste, followed by the ginger paste and continue frying.

Add sugar. Sugar is added for caramalization and it gives a nice reddish color to the gravy.

Add Tomatoes and continue to fry till it becomes pulpy.

Mix the yogurt with turmeric pd, cumin pd, chilli pd and coriander pd. Add this mix to the gravy and continue cooking. Please note that you need to keep the gas in sim before adding the yogurt mixture. Continue frying.

Add the potatoes and fry for sometime. Add some water if you think the gravy is sticking to the pan or starting to burn.

Add salt to your taste.

Once the potatoes are 80% boiled, add the fried fish and simmer for 5 to 10 minutes.

Garnish with Coriander leaves।

This dish goes best with white steam rice.

Category :- Non Vegetarian