Rui Macher Kalia

Today I’ll share a recipe that is a all time favourite of the Bengali’s since ages. Macher Kalia or Bengali Fish Curry in simple words is considered to be one of the most famous staple diet served in regular basis in every Bengali household. This fish curry is usually prepared with two types of fish that is Rohu and Catla. I’ve used the Rohu fish for this recipe , hence the name of the recipe goes without any doubt as ‘Rohu Fish Curry’ or ‘Rui Macher Kalia’(রুই মাছের কালিয়া) as said in Bengali. The typical curry goes by the big juicy pieces of deep fried fishes dipped over a thick gravy of shallow fried spices and other vegetables that are normally used for he seasoning. The big chunks of fishes tastes extremely delicious, spicy and juicy that can be best eaten with hot steamed rice or sometimes even goes well with chapati.

This traditional Bengali fish recipe রুই মাছের কালিয়া is a common dish for meal and has got along with a history that I’ve come across from sources. Bengali Rui Macher Kalia is a very popular fish curry from both Arab and Bengali culinary traditions which influenced many Arabic traders when they came to Bengal with their own curry, the Arabics found different variants of this dish and called it as ‘Quliya’ which later became familiar as ‘Kalia’as the local people called it as ‘Macher Kalia’ because of it’s spicy and savory taste. It is also said that Qaliya was originally prepared by the royal chef of Delhi Sultanate for Muhammad Bin Tughlaq, which was later brought up to Bengal. As this dish is rarely cooked in Delhi now, the coveted fish recipe shall solely remain to the Bengali culinary over a period of time and evr since continuing to be the most loved delicacy in West Bengal.

Meals cooked at home are all that we need at the end of the day, while the most satisfying dish ever tasted the best is when one’s hungry. Home cooked food is the best for one’s health and of course there’s a lot more then how you can control over spices and oily food. Fish recipes consume a lot of oil, however the challenge is how to turn these fish recipes healthy and less oily. That is why I’ve tried to maintain in my recipe today, as the balance between taste and health comes in my mind everytime I prepare anything. The fatty cuts of the juicy fish and the lush gravy of fiery spices makes it the most rich and spicy curry that is suitable for wedding parties, birthdays and other occasions. But to make sure the health conscience at my home, I’ve cut down on few ingredients and their intake in my version of the Kalia recipe.

Head on to see the full recipe with step by step instructions given below followed with a quick recipe video:

Rui Macher Kalia | Rohu Fish Curry

[Non-Veg]         

Author: Paromita.P

Prep Time: 5 minutes                                                               

Cooking Time: 15 minutes

Total Time: 20 minutes (approx)

Course: Side

Cuisine: Bengali

Ingredients:

1. Rohu fish- 500 grams
2. Dry red chili- 4
3. Cumin seeds (jeera)- 1 tsp
4. Black mustard seeds – 1 tsp
5. Bay leaf – 1
6. Turmeric powder- 1 tsp
7. Red mirchi powder- 2 tsp
8. Cumin powder- 1 tsp
9. Coriander powder- 1 tsp
10. Tomato- 4
11. Green chili- 4
12. Ginger – an inch
13. Garlic- 6 cloves
14. Salt to taste
15. Coriander leaves

Tips: Keeping my recipe too basic without using too many ingredients or other spices, the amount of spices can be altered depending upon the taste you would prefer.

Method:

How to prepare ‘Rui Macher Kalia’ with step by step instructions-

1. Firstly marinate the fish pieces with salt and turmeric powder. Keep aside for about 15 to 30 minutes.
2. Now heat oil in a large pan, slide in the fish pieces and deep fry.
3. In the same pan, oil remains, therefore temper with cumin seeds, mustard seeds, dry red chili and bay leaf.
   
4. Now add finely chopped onion, ginger garlic paste and saute until the raw smell goes away.
5. Make a paste of tomato, green chili, add the puree to the pan and mix well.
   
6. Add turmeric, mirchi, coriander and cumin powder, followed by salt. Saute 2 minutes.
   
7. Now pour a little water and allow the curry to boil.
   
8. Add fried fish, few slices of green chili and simmer for two more minutes.
9. Finally add chopped coriander leaves, mix well and switch off the flame.

The Rohu fish curry (রুই মাছের কালিয়া) is ready to serve hot, combine with plain rice and sure you’ll love this delicacy a lot. It’s just a perfect blend of the flavouring agent of basic spices and the pungent smell of mustard oil makes absolutely rich and spicy gravy ever so deliciously mouthwatering. Prepare this version of Rui Macher Kalia and tell me how you liked it. Till then enjoy cooking, serving and eating!!

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