Rui Mach er Kalia is a traditional Rohu fish curry of the common and ancient Bengali type. I grew up
eating this and it was a treat for my children. I heard that from my mother and shared her recipe
with you all here. When you are using this recipe don’t hesitate to share with me your experience.
Materials
2 Pieces
5 Rohu trout, 5 bits
1 Tablespoon of turmeric powder
1 Tablespoon red ground chilli
2 Mezzanine curd
1 Paste onion
1 Taby cubit garlic paste
1 Pureed Tomato
3 Black Peppers
1 Bunch of leaveschopped cilantro
1 spoonful of garam masala mixture
1 Dry red pepper
1 Cardamom with white pod
2 Nails
1 Tiny Cinnamon Stick
1 Table litre dhaniya powder
1 Jeera Teaspoon Dust
Season with salt and sugar
Oil as required
Water as needed
1 Teaspoon full of sahi jeera
1 Bay leaf
Phase by phase
The fish bits are first marinated with salt and turmeric powder
Now heat oil in a saucepan and fry the fish parts thoroughly and hold them aside
The entire jeera, bay leaf, garam msala and dried red chilli are tampered with the same oil
Now add the garlic onion and ginger paste and saute well until the raw smell goes away and
it turns golden brown
Add the tomato puree jeera dhaniya powder red chilli salt and the turmeric powder at this
point, combine well
Now blend well with the curd and apply a little water
Lets the curry boil well
Stir in the fried fish and cover for 3 mn
Finally add chopped coriander leaves, green chillies and garam masala powder, cover again
for around 1 minute and remove from heat
Curried fish is able to eat