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Rui Macher Kalia Bengali Style

Prep time: 20 min I Marinating time: 30 min I Cooking time: 45 - 50 min I Serving: 3-4


For Marination:

½ kg / 500 gms / 1.1 pound Rohu Fish (washed and patted dry)

1 tbsp Garlic, minced

1 tsp Turmeric Powder

1 tsp Salt

1 tsp Red Chilli Powder

2 tsp Veg Oil / Mustard Oil

For frying: 120 ml Veg Oil / Mustard Oil

For the Gravy :-

1 tsp Cumin Seeds

3 Onion, med sized (roughly sliced)

2 Tomatoes, med sized (roughly sliced)

1 tsp Cumin Powder

1 tsp Red Chilli Powder

1 tsp Coriander Powder

Salt to Taste

2 Green Chilli (slit lengthwise - optional)

2 cups / 470 ml Water


Take a small sized bowl and add all the ingredients mentioned under the marinating section. Mix well

In a large bowl add fish pieces and masala paste. Rub and coat the fish pieces evenly, cover it and set aside to marinate for 1 hour.

Heat oil in a kadai/pan on a low-medium flame and fry the marinated fish in batches. Keep changing the sides until the outer layer of fish turns to light golden brown in colour

Once done lower the flame, dish out the fried fish pieces and set aside

In the same oil add cumin seeds + onion and sauté for 3-4 minutes on medium heat

To the pan add tomatoes and sauté for 4-5 minutes until soft on medium heat.

Turn off the flame and let the masala cool down. Once cold, add the sautéed onion and tomatoes mix to the grinder and grind it to a smooth paste

Turn on the gas and to the same pan add the masala paste and sauté for 3-4 minutes on medium heat

To the pan add cumin powder + red chilli powder + Coriander Powder + salt. Mix well

To the pan add green chillies + water and mix well.

Cover it with a lid and bring it to boil. Once it starts boiling remove the lid and add the fried fish and cover it again with a lid and let it simmer for 15-20 min on low flame until the gravy thickens

Adjust the salt level as per your taste

Once thicken, turn off the flame, garnish with coriander.

Time to Taste:)

Serve with steamed rice, aloo bhaja etc



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