Rui Macher Kalia
Rui Macher Kalia is a traditional Bengali fish curry made with Rohu fish (Rui mach) and a blend of aromatic spices. This dish is high in protein, making it an excellent source of nutrition for non-vegetarians. However, people with a fish allergy should avoid this dish.
Allergen Information: Contains Fish
Nutrition Facts
Per serving
Energy
73 kcal
Protein
7 g
Carbs
4 g
Fat
3 g
Fiber
1 g
Ingredients
Marine Rohu Fish
200 gm (200g)
Chopped Onion
1 small cup (80g)
Chopped Tomato
1 small cup (80g)
Chopped Green Chilli
2 tsp (10g)
Ginger Paste
0.5 tbsp (7.5g)
Garlic paste
0.5 tbsp (7.5g)
Turmeric powder
0.5 tsp (2g)
Cumin Powder
1 tsp (3g)
Coriander Powder
1.5 tsp (3g)
Red chilli Powder
1 tsp (3g)
Common salt
1 tsp (5g)
Olive Oil
0.5 tbsp (7.5g)
Plain Water
1 small cup (200g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Instructions
Preparation
Wash the fish pieces and marinate them with turmeric powder and salt. Keep aside for 10-15 minutes.
Cooking Steps
Heat olive oil in a pan over medium heat. Add the marinated fish pieces and fry them until golden brown on both sides. Remove and keep aside.
In the same pan, add chopped onions and green chilies. Sauté until the onions turn translucent.
Add ginger paste and garlic paste. Sauté for 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook until they turn mushy.
Add cumin powder, coriander powder, red chili powder, and salt. Stir well.
Add water and let the gravy cook for 7-8 minutes.
Add the fried fish pieces and cover the pan with a lid. Let it cook for another 10-12 minutes until the fish is cooked through.
Garnish with chopped coriander leaves and serve hot.