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Rui macher kalia
Rohu fish curry
রুই মাছের কালিয়া (rui macher kalia): fried rohu in a rich onion, ginger and yogurt gravy
At Bangladeshi weddings the fish course is often rui macher kalia, and big steaks of rohu from the Padma and Meghna, shining in a dark, glossy gravy, are a sign that the hosts have spared no expense; families also cook it for jamai shashthi and Eid. The fish is rubbed with turmeric and fried crisp, then simmered briefly in a gravy of browned onion, ginger, yogurt and garam masala that is rich, a little sweet and fragrant with whole spices. People often break the fish by stirring the pot; slide it in and shake the pan gently instead. Contains fish and milk. Chef's tip: fry the fish in mustard oil until it is properly golden and crisp at the edges before it meets the gravy, so it holds its shape and doesn't taste raw.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the fish
- 1 ½ lb rohu or carp steaks8 pieces, scaled and cleaned
- ½ tsp ground turmeric
- 1 tsp salt
- ½ cup mustard oilfor frying and the gravy
For the gravy
- 4 green cardamom podscracked
- 1 cinnamon stickabout 4 cm
- 2 onionsone grated, one thinly sliced
- 1 tbsp ginger paste
- 1 tsp garlic paste
- 1 ½ tsp Kashmiri chilli powder
- ¼ tsp ground turmeric
- 1 tsp ground cumin
- 3 ½ oz thick plain yogurtwhisked smooth
- 1 tsp sugar
- ¾ tsp salt
- ¾ cup hot water
- 4 green chilliesslit
- ½ tsp garam masala
- 1 tbsp ghee
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Method
0/9 doneStep 1: Rub 1 ½ lb rohu or carp steaks with ½ tsp ground turmeric and 1 tsp salt and leave for 15 minutes in the fridge. Pat dry.
15 minStep 2: Heat ½ cup mustard oil in a wide pan over a medium-high heat until it just smokes, then lower the heat a little. Fry the fish in batches for 3–4 minutes a side until golden and crisp at the edges. Lift out onto a plate.
10 minStep 3: Pour off all but 4 tablespoons of the oil. Add 2 bay leaves, 4 green cardamom pods and 1 cinnamon stick, then the sliced 1 onions and fry until deep golden brown.
8 minStep 4: Add the grated 1 onions, 1 tbsp ginger paste and 1 tsp garlic paste and fry for 5–6 minutes until the raw smell goes and the paste turns golden.
6 minStep 5: Mix 1 ½ tsp Kashmiri chilli powder, ¼ tsp ground turmeric and 1 tsp ground cumin with 2 tablespoons of water and add to the pan. Fry for 3–4 minutes until the oil separates.
4 minStep 6: Take the pan off the heat, stir in 3 ½ oz thick plain yogurt, 1 tsp sugar and ¾ tsp salt, then return to a low heat and cook for 3 minutes, stirring, until the gravy is smooth and glossy.
3 minStep 7: Add ¾ cup hot water and bring to a simmer.
3 minStep 8: Slide in the fried fish and 4 green chillies and simmer gently for 5–6 minutes, spooning the gravy over and shaking the pan instead of stirring, until the fish is hot through, opaque at the bone and flakes easily.
6 minStep 9: Sprinkle with ½ tsp garam masala and 1 tbsp ghee and serve with shada polao or plain rice.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 30 g
- Carbs
- 10 g
- Fat
- 25 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rui macher kalia take?
- About 60 minutes in total: 25 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
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