Skip to main content

RUI MACHER KALIA

Rui Macher Kalia ( Famous Traditional Bengali Fish Curry.)

Prep Time: 30 minutes Cooking Time: 30 minutes INGREDIENTS:
Rui Mach or Rohu Fish: 4 pieces Sliced Onions: 1 Onion Paste: 1 Turmeric Powder: 1tsp(for curry),1tsp (to marinate fish). Ginger Garlic Paste: 2tsp Cashew Paste: 1/2 cup
Tomato Puree: 3/4 cup Cumin Powder:2tsp Red Chili Powder:11/2tsp Dry Red Chilli:1 tsp
Bay Leaves:2
Green Chilli:4 to 5 Mustard Oil:2 Tbsp (for curry)
Mustard Oil:1Cup (for deep frying fishes) Garam Masala: 1tsp Sugar, Salt: according to taste.
Garam Masala Powder: 1tsp. METHOD:
  • Marinate the Rohu/Rui Fish with Turmeric powder and Salt
  • Heat the Mustard Oil and Fry the Rohu Fish
  • Again heat the oil. Add Garam Masala, Bay Leaves, and Dry Red Chili.
  • Now add sliced onions fry until it becomes brown in colour.
  • Now add onion paste Add Tomato Puree. Mix it well and cook for 5 to 7 minutes
  • Add ginger garlic paste.
  • Add Turmeric powder, Cumin powder, and Red Chilli Powder, also add some water. Stir it regularly. Now add salt according to taste and some sugar.
  • Add Cumin Powder and add some water. Cook for 3 to 5 minutes.
  • Now add Sliced Green Chili.
  • Add Cashew Paste and stir it regularly.
  • Add Fried Rui /Rohu fish. Now cook in low flame and close the lid for 10 minutes.
  • Add garam masala powder and cook in high flame for 2mins.
  • Now your most famous Bengali fish recipe Rui/Rohu Macher Kalia is ready.
  • Serve hot.
If you like this Bengali fish recipe Rohu /Rui Fish Curry, then don't forget to like, Share, and subscribe to my blog to get regular new recipes.


Labels:

Comments

Post a Comment

Popular posts from this blog

PRAWN CUTLET

PRAWN CUTLET: INGREDIENTS: ·        6 prawns(500 gm approx) ·        2 tablespoon ginger and garlic paste ·        2 teaspoon coriander and Green chilli paste ·        2 teaspoon garam masala powder ·        salt as required ·        3 tablespoon onion paste ·        2 egg ·        Corn flour as required ·        2 cup bread crumbs ·        refined oil for deep frying METHOD: ·     In a large bowl add ginger and garlic paste, onion paste, coriander and green chilli paste, garam masala powder, eggs and salt. ·     Mix all the ingredients well and dip the prawn pieces into the bowl. Make sure that each piece has an ev...
Post a Comment
Read more

STUFFED POINTED GOURD WITH PANEER/ POTOLER DORMA /STUFFED PARWAL

P OTOLER DORMA / POINTED GOURD STUFFED WITH PANEER: INGREDIENTS: Potol or pointed gourd - 6 numbers FOR STUFFING: Paneer  - 250 grams Raisin - 2 Tablespoon Ginger paste - 1tsp Cashew -2 Tbsp Green chili - 2 (finely chopped) Onion - 1/2 cup chopped CUmin powder - 1 tsp  FOR GRAVY Posto (poppy seeds)- 2 tsp Green chili - 4 Charmagaz or melon  seeds - 2 tsp Ginger paste - 2 tsp Tomato paste - 1/2 cup Cumin powder - 1 tsp Coriander powder - 1 tsp Turmeric - 1/2 tsp Red chilli powder -1 tsp Bay leaves -2 Garam masala -1tsp Oil - for frying and 2 Tbsp for gravy making. Ghee - 1tsp. METHOD:   First, wash the potol or pointed gourd and scrape it very lightly. Now cut one side head of the potol and scoop of the potol seed totally with the help of a spoon handle till it is empty. Keep the potol in saltwater for a while. Now prepare the stuffing, heat 1 tbsp of oil add onion and green chili saute for a while then a...
Post a Comment
Read more

YELLOW LENTIL WITH BOTTLE GOURD

 Moong Dal With LAU (LAUKI) :YELLOW LENTIL WITH BOTTLE GOURD. A very old and traditional bengali recipe. Mostly prepared during summers , it is said that this dal keeps the body cool and prevents us from heat. This is a very light to stomach recipe with minimum ingrediants. INGREDIANTS:  Moong Dal : 100 gms Bottle gourd :  1 (small) Mustard oil : 1 tbsp Cumin Seeds : 1 tsp Dry Red Chilliess : 2  Bay Leaves : 2 Green Chillies(optional) : 2 Coriander Leaves : 2 tbsp Sugar : 1 tsp Salt : According to taste. METHOD :  Fry the dal or lentil slightly and then boil it in a kadai till it is cooked properly or you can pressure cook it as I do it to reduce the. cooking time and save gas too. Cut the Bottle gourd into big cubes. To pressure cook the dal properly add around 300 ml water to 100 gms of dal. After 1 to 2 whistle add thecut gourd, salt and green chillies(optional) . If required add hot water at this time. Now wait till 1 whistle comes. when done keep it aside. ...
Post a Comment
Read more