My today’s recipe is Rui Macher Kalia – a gravy based dish made with Rohu fish. It is a traditional Bengali fish curry. It is very rich,tasty and aromatic and easy to prepare.You can use Katla or any large fish instead of Rui.
Cooking time – 45 minutes. Serve – 4
1.Rui / Rohu fish – 4 pieces.
2.Tomato – 1 (chopped)
3.Onion – 1 (chopped)
4.Garlic flakes – 4
5.Grated ginger – 1 tbsp.
6.Turmeric powder – 1 tsp.
7.Cumin powder – 1/2 tsp.
8.Chilly powder – 1/2 tsp.
9.Garam masala powder – 1/2 tsp.
10.Sugar – 1/4 tsp.
11.Salt to taste.
12.Cashew nuts – 8
13.Raisins – 2 tbsp.
14.Oil – 50 grams.
15.Ghee – 1 tbsp.
16.Cumin seeds – 1 tbsp.
17.Green chilly (slit) – 4 (for garnishing)
18.Cream – 2 tbsp.(for garnishing)
Method – [ Dry roast cumin seeds till light brown,allow to cool and grind to a fine powder ]
1.Wash fish pieces and marinate with 1 tsp.of salt and a pinch of turmeric powder, keep aside until use. Grind onion,ginger, garlic and tomato to a smooth paste. Put the paste in a bowl and mix turmeric-cumin-chilly and garam masala powder. Keep the masala mix aside.
2.Grind cashew nuts to a smooth paste.(with 1/4 cup of water)
3.Heat oil in a frying pan,when hot reduce heat. On medium heat fry fish pieces till brown on both sides. Remove them from oil and keep in a bowl.
4.Add ghee in the remaining oil, then add the masala mix, sugar,salt and 1/2 cup of water.Saute the masala on slow flame until the raw smell of the masalas goes off. Add little water if needed.
5.Add 1 cup water,let it bring to boil. Add fish pieces,cook for 5-6 minutes.
6.Add cashew paste,raisins and little water. Cook on slow flame till the gravy thickens. (stirring occasionally) Add roasted cumin powder,mix well and remove pan from heat. Cover the pan,give 10 minutes standing time.
Rui Macher Kalia is ready, garnish with green chilly and cream. Serve with plain rice/pulao…