This Rui Macher Kalia recipe is a spicy Bengali rohu fish curry with a rich, fiery gravy made with onions, yogurt, and aromatic spices. It is rich, vibrant, and a decadent Bengali fish curry recipe often reserved for special occasions. This macher kalia recipe strikes the perfect flavour balance with a rich gravy infused with seeds & nuts, tangy yogurt, and a kick of chilies, all balanced by subtle sweetness.

Today, macher kalia is a popular Bengali wedding or biye-bari menu dish. However, it can often be found as a part of celebratory meals or when hosting guests. This feast-worthy fish kalia recipe can be easily recreated at home using the freshest rohu or rui mach, some basic Indian spices, and pantry staples. Unlike most macher kalia recipes, my version is mildly spiced yet rich in flavours.

Table of Contents

Ingredients for Rui Macher Kalia recipe

500g rohu (rui) fish steaks (from a 2-3 kg mature fish for best flavor—ask your fishmonger for “paka” cuts)
1 tsp turmeric powder
1 tsp salt 3-4 tbsp mustard oil (for frying)

For Gravy Base

2 medium onions ( ground to a paste)
1-inch fresh ginger, grated (or 1½ tsp paste)
1 large tomato, pureed
½ cup thick plain yogurt (dahi), whisked smooth
2 tbsp mustard oil (additional for cooking)

Spices and Aromatics:

2 bay leaves
3 green cardamoms, lightly crushed
3 cloves
1-inch cinnamon stick
1 tsp Kashmiri red chili powder (for color and mild heat)
½ tsp cumin powder
1 tsp coriander powder
1 tsp sugar
3-4 green chilies, slit lengthwise
Salt to taste (about 1½ tsp total)
1 tbsp ghee (clarified butter, for finishing)
1½ cups hot water (adjust for desired gravy thickness)
1 tbsp poppy seed paste (posto, for subtle nuttiness—grind soaked seeds)
4-5 cashews (grind soaked nuts)

Recipe Instructions

Step 1: Prep the Fish

Rinse the rohu steaks under cold water and pat dry thoroughly with paper towels (excess moisture leads to splattering).
In a bowl, rub the fish with 1 tsp turmeric powder and 1 tsp salt. Let it marinate for 10-15 minutes at room temperature. It seasons the fish and adds a beautiful colour to the fish once fried.

Step 2: Fry the Fish

Heat 3 tbsp mustard oil in a deep kadai or wok over high heat until smoking. Lower to medium. Fry the marinated rohu steaks in batches: 2-3 minutes per side until golden-brown and crisp outside, but tender inside. Remove and set aside

Step 3: Build the Gravy Base

Temper the oil: Add bay leaves, cardamoms, cloves, cinnamon, and dried red chilies. Sauté for 20 seconds until fragrant (don’t burn!).
Stir in onion paste and grated ginger. Cook over medium-high heat for 3-4 minutes until the raw smell fades and the mixture turns reddish.
Add tomato puree, Kashmiri chili, red chili, cumin, and coriander powders. Add a splash of water to prevent sticking. Bhuna (stir-fry) for 4-5 minutes until oil separates and masala darkens—stir vigorously!

Step 4: Simmer the Gravy

Lower the heat to medium-low. Whisk in yogurt gradually, stirring constantly to avoid curdling.
Once incorporated, add sugar, salt, and poppy seed paste. Cook uncovered for 3 minutes until glossy.
Pour in 1½ cups of water, stirring to combine. Bring to a gentle boil, then simmer for 5 minutes. The gravy should be saucy—not too thick, as the fish would absorb some of the liquid.

Step 5: Add Fish and Finish

Gently drop the fried rohu steaks into the gravy. Add slit green chilies
Simmer covered on low for 4-5 minutes—fish should heat through without overcooking (it’ll firm up as it rests).
Turn off the heat. Drizzle some ghee and add fresh coriander leaves. Cover and let it rest for 10-15 minutes before serving.

Top Tips for Perfect Rui Macher Kalia Every Time

Fish Selection: Opt for fresh and live rohu, if possible; scales should shine, and eyes should be clear. Avoid frozen fish as they tend to stick to the pan while frying.
Mustard Oil only: Mustard oil’s pungency mellows with heat—smoke it first, and while doing so, ensure proper ventilation
Gravy Consistency: Start saucy; it thickens as the fish soaks. For thicker versions, reduce water by ½ cup.
Heat Control: Bengali curries require patient stir-frying to build depth of flavour without burnt bitterness.
Storage: Refrigerate leftovers up to 2 days (reheat gently to avoid dryness). Freezes for 1 month—thaw overnight.
Common Fixes: Curdled yogurt? Blend with an immersion blender. Too spicy? Stir in extra yogurt.

More Bengali Recipes Featuring Rui Mach (Rohu Fish)

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Authentic Rui Macher Kalia Recipe: Spicy Bengali Rohu Fish Curry for Special Occasions

Rui Macher Kalia | রুই মাছের কালিয়া

Priyanka

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Bengali

Servings 6 pieces

Ingredients

500 g Rohu Fish pieces (from a 2-3 kg mature fish for best flavor—ask your fishmonger for "paka" cuts)
1 tsp turmeric powder
1 tsp salt
3-4 tbsp mustard oil for frying

For Gravy Base

2 onions medium, ground to a paste
1- inch fresh ginger grated (or 1½ tsp paste)
1 tomato large, pureed
½ cup thick plain yogurt dahi, whisked smooth
2 tbsp mustard oil additional for cooking

Spices and Aromatics:

2 bay leaves
3 green cardamoms lightly crushed
3 cloves
1- inch cinnamon stick
1 tsp Kashmiri red chili powder for color and mild heat
½ tsp cumin powder
1 tsp coriander powder
1 tsp sugar
3-4 green chilies slit lengthwise
Salt to taste about 1½ tsp total
1 tbsp ghee clarified butter, for finishing
1½ cups hot water adjust for desired gravy thickness
1 tbsp poppy seed paste posto, for subtle nuttiness—grind soaked seeds
4-5 cashews grind soaked nuts

Instructions

Rinse the rohu steaks under cold water and pat dry thoroughly
500 g Rohu Fish pieces
In a bowl, rub the fish with 1 tsp turmeric powder and 1 tsp salt. Let it marinate for 10-15 minutes at room temperature.
1 tsp turmeric powder, 1 tsp salt
Heat 3 tbsp mustard oil in a deep kadai or wok over high heat until smoking. Lower to medium. Fry the marinated rohu steaks in batches: 2-3 minutes per side until golden-brown and crisp outside, but tender inside. Remove and set aside
3-4 tbsp mustard oil
Temper the oil: Add bay leaves, cardamoms, cloves, cinnamon, and dried red chilies. Sauté for 20 seconds until fragrant (don’t burn!).
2 bay leaves, 3 green cardamoms, 3 cloves, 1- inch cinnamon stick, 2 tbsp mustard oil
Stir in onion paste and grated ginger. Cook over medium-high heat for 3-4 minutes until the raw smell fades and the mixture turns reddish.
2 onions, 1- inch fresh ginger
Add tomato puree, Kashmiri chili, red chili, cumin, and coriander powders. Add a splash of water to prevent sticking. Bhuna (stir-fry) for 4-5 minutes until oil separates and masala darkens—stir vigorously!
1 tomato, 1 tsp Kashmiri red chili powder, ½ tsp cumin powder, 1 tsp coriander powder
Lower the heat to medium-low. Whisk in yogurt gradually, stirring constantly to avoid curdling.
½ cup thick plain yogurt
Once incorporated, add sugar, salt, and poppy seed paste. Cook uncovered for 3 minutes until glossy.
1 tsp sugar, Salt to taste, 1 tbsp poppy seed paste, 4-5 cashews
Pour in 1½ cups of water, stirring to combine. Bring to a gentle boil, then simmer for 5 minutes. The gravy should be saucy—not too thick, as the fish would absorb some of the liquid.
1½ cups hot water
Gently drop the fried rohu steaks into the gravy. Add slit green chilies
3-4 green chilies
Simmer covered on low for 4-5 minutes—fish should heat through without overcooking (it’ll firm up as it rests).
Turn off the heat. Drizzle some ghee and add fresh coriander leaves. Cover and let it rest for 10-15 minutes before serving.
1 tbsp ghee