West Bengal
Rui macher kalia
Fried rohu in a rich, spiced onion gravy. Weekday jhol's dressed up cousin.
50 minTime
26 gProtein each
mediumSpice
Make it your way
Grandma's wayRich, a little sweet, unapologetically festive.
The original350kcalsame
26 gproteinsame
3 gfibresame
50minutessame
Rui macher kalia, feast style.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rub the fish with half the turmeric and salt. Rest 10 minutes, then fry in smoking mustard oil until golden on both sides.
- 2In the same oil, add bay leaves, whole spices and cumin, then the onion paste. Fry on medium.
- 3Add ginger garlic paste, then the tomato puree and powdered spices. Cook until the masala is thick.
- 4Lower the heat and stir in the curd and sugar, then the water and salt. Simmer.
- 5Slide in the fried fish, spoon gravy over and simmer covered until the gravy coats the fish.
- 6Finish with garam masala and ghee. Rest 5 minutes before serving with rice or pulao.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.