Rui Machher Kalia

Posted by: Pratima D


Rui Machher kalia is a very popular bengali dish. Rohu/Rui is a big fish and has fewer bones, so it is easy to handle for kids and occasional fish eaters. If you don't have Rui, you can use grass carp/big head carp steaks. We have also made this with halibut or cod steaks.


You can have the fish, just fried with hot rice and dal, if you do, fry the fish a bit a longer to make the outside crispier.


Ingredients:
Rui/Rohu Fish: 1 kg from a big steak, cut into pieces about 1 inch thick
Onion: 1 medium

Tomato: 1 medium

Ginger: 2 inches
Garlic: 3 cloves
Dhania powder: 1 1/2 tsp
Jeera powder: 1 tsp
Chilli powder: 1 - 2 tsp
Haldi powder: 1/2 tsp
Garam Masala ground: elaichi (4), cloves (4), cinnamon (2 in) crushed in a mortar/pestle

Jeera whole: 1/4 tsp for tempering

Bay leaf: 1

Oil: 3 tbsp for just the curry


Method:

1. Wash the fish in cold water and baste it with salt (1 tsp) and haldi (1 tsp).  Keep aside for 5 minutes.

2. Make a paste of the ginger, garlic, tomato, and half of the onion.
3. Chop the other half of onion finely.
4. Fry the fish pieces until the surface is brown. Keep aside.
4. Heat 3 tbsp of oil in a saucepan, add the bay leaf and whole jeera and wait for it to splutter. You can also add some gol morich and whole cloves at this time.
5. Add the cut onions and fry lightly till it is translucent.
6. Mix the jeera, dhania, haldi,  and chili powders with the ginger, garlic paste prepared earlier. Add this paste to the frying pan slowly and fry until the oil separates.
7. Add 3 to 4 cups of water,  depending on how thick you want the gravy.
8. Add salt to taste. Let the gravy come to a boil.
9. Now add the fish pieces one by one and let the whole thing boil for 5 to 10 minutes.
10. Add the garam masala, cover it and remove from flame


Enjoy with hot rice.