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Rui Macher Kalia

Rui Macher Kalia (Rohu Fish Kalia)

By Mita Mondal
Rui Macher Kalia is a popular Bengali dish consisting of Rohu fish, typically freshwater variety, cooked in a spicy and aromatic gravy.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Resting time 10 minutes
Total Time 55 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 5
Calories 314 kcal

Ingredients
  

  • 700 grams Rohu Fish (cut into 5 chunky pieces and cleaned)
  • 2 tablespoons Ginger-Garlic Paste
  • 1 piece Onion (finely sliced)
  • 1 piece Onion (medium size pasted)
  • 1 piece Tomato (medium size pasted)
  • 2 tablespoons Yogurt (properly whisked)
  • 12 pieces Cashew (pasted)
  • ½ tablespoon Turmeric Powder
  • ½ tablespoon Red Chili Powder
  • ½ tablespoon Kashmiri Red Chili Powder
  • ½ tablespoon Coriander Powder
  • ½ tablespoon Cumin Powder
  • 2 pieces Dry Red Chilies
  • 2 pieces Bay Leaves
  • 1 piece Cinnamon Sticks
  • 2 pieces Cloves
  • 4 pieces Green Cardamoms
  • 1 pieces Black Cardamom
  • 4 pieces Green Chilies
  • 3 tablespoons Mustard Oil
  • Salt to Taste

Instructions
 

  • Marinate the Rohu fish pieces with salt and turmeric powder. Leave it for 10 minutes.
  • Put a pan on the gas stove and turn it on.
  • Pour oil into the pan.
  • When the oil starts smoking, slide the fish pieces slowly one by one. Reduce the temperature to medium.
  • Fry the fish pieces till light brown. Flip them when one side is done.
  • Take them out on a plate once fish pieces are fried.
  • Add some oil if required to the cooking pan and then add Bay leaves, dry chilies, cinnamon sticks, cardamoms and cloves.
  • The dry spices will start releasing aroma. At this time, add sliced onions and give it a good stir.
  • After the onions turn light brown, add onion paste and sauté.
  • After the water from onion paste is dried up, add tomato paste and let it cook.
  • After the tomato is done, add ginger-garlic paste and sauté for 5 minutes.
  • Make a paste of red chili powder, Kashmiri red chili powder, coriander powder and cumin powder with a little amount of water in a separate bowl. Keep it aside
  • Add the mixture of spices paste to the cooking pan. Add turmeric powder and salt. Give the mixture a good stir.
  • Add ½ cup of water, give the mixture a stir and put a lid on the pan. Let it cook for 5 minutes.
  • Remove the lid. Add cashew paste. Mix it well.
  • Add whisked yogurt and continue stirring so that it does not form any lump. Add water if required.
  • After spices start releasing oil, add 1 cup of water and let it come to a boil.
  • Place the lid.
  • After the gravy comes to a boil, remove the lid and add already lightly fried Rohu fish pieces one by one to the gravy. Reduce the flame to low. Cover the pan for 10 minutes.
  • Reduce the flame to low and add green chilies. Cover the pan again.
  • Sprinkle coriander leaves. Turn off the oven after 5 minutes. Rohu Fish Kalia is ready. Serve it hot along with plain steamed rice.

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Notes

I always use fresh Rohu fish and marinate them with turmeric powder, salt, and lemon juice. This enhances the taste.
Cook the dish preferably in mustard oil to get the rich and distinct taste and flavor. Make sure to heat the oil before frying the fish. This will add to the crispiness of the fish.
Cook the dish on a low flame to get its trademark color. Adjust the flame as and when required. Simmer it carefully so that the taste and flavor of the fish disintegrates properly.
Adjust the spices and blend them nicely for the right texture. I recommend using whole spices and grinding them at home.
Sauté the onion paste nicely till golden brown for the right taste and flavor. Add the tomatoes after that and cook them until soft.

Nutrition Info (Estimation Only)

Nutrition Facts
Rui Macher Kalia (Rohu Fish Kalia)
Amount per Serving
Calories
 
314
Calories from Fat 162
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.002
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
9
g
Cholesterol
 
93
mg
31
%
Sodium
 
806
mg
35
%
Potassium
 
707
mg
20
%
Carbohydrates
 
10
g
3
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
27
g
54
%
Vitamin A
 
863
IU
17
%
Vitamin C
 
10
mg
12
%
Calcium
 
111
mg
11
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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