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Authentic Rui Macher Kalia Recipe: Spicy Bengali Rohu Fish Curry for Special Occasions
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Rui Macher Kalia | রুই মাছের কালিয়া

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.
Course Main Course
Cuisine Bengali
Keyword Bengali Fish Recipes, Fish Recipes, Macher Jhol, Rohu Fish Recipes, Rui Macher Kalia, Rui Macher Recipes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 pieces
Author Priyanka

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