Spicy Rohu Fish Curry/ Bengali Fish Carry

Spicy Rohu Fish Curry/ Bengali Fish Carry

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

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