Rui Machher Kalia (Rohu Fish Curry)

An all time favourite recipe for fish loving Bengalis...It is prepared with onion paste, sometimes yogurt is also added. Here is the recipe for typical Bengali Rui (Pona) Machher Kalia (Rui Fish Curry).....

Ingredients:

• rohu fish: 250-300 gms / 6-8 pieces
• bay leaves: 2
• ginger paste: 1 tsp
• garlic paste: 1 tsp
• onion paste: 2 tbsp
• tomato: 1 (finely chopped)
• green chilli: 1-2 pieces (slit)
• salt to taste
• turmeric: 1-2 tsp
• garam masala: 1/2 tsp
• mustard oil for cooking
• sugar: 1 tsp
• water: as required for gravy

Procedure:

1. Wash the fish pieces, apply salt and turmeric and coat well. Heat oil in non stick kadai and shallow fry the fish. Keep aside the fried fish pieces.
2. Heat oil (add a little more oil, if required) again and add sugar. Reduce flame when the sugar starts to caramelize, add the bay leaves, green chilli.
3. Add the onion paste, saute a little, add the ginger and garlic paste, mix well and saute a little more. Add chopped tomatoes, turmeric powder and salt and mix all the spices.
4. Add a little water, after the oil comes out from the masala. Add the fried fish pieces into the curry / gravy, let it come to a boil. Check the sugar and salt and adjust accordingly.
5. Reduce the flame, simmer for 2-3 mins and remove from fire.
6. Transfer to a serving bowl, garnish with chopped coriander and serve hot.
   

Sending this to Spotlight:Fish event conducted by Indrani of Appyayan

Also sending these 2 recipes from my Archives.....

Bengali Fish Curry (Microwave)

Sorse Rui

Sorse Rui (Rohu in Mustard Gravy)

A traditional Bengali lunch is not complete without a fish curry where hot steaming rice is served with daal, fried vegetables and finally with a fish preparation. Here is the recipe for Sorse Rui (Rohu in Mustard Gravy) ideal to have with rice during lunch time.

Ingredients:

• 4 pieces rui (rohu)
• 2 tbsp black mustard seeds (sorse)
• 1 tbsp poppy seeds (posto)
• 2 green chiili (for mustard paste)
• 1 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 1/2 tsp salt (to taste)
• 2-4 tbsp mustard oil (as required), to fry fish
• 3-4 chilli (slit lengthwise) to decorate
• 1 bunch coriander leaves, chopped (optional)

Procedure:

1. Clean and wash the fish pieces and sprinkle 1/2 tsp turmeric powder and a 1/2 tsp salt on the pieces and rub on all sides. Keep aside for 10 mins.
2. Grind the mustard and poppy seeds with 2 green chillies in a blender to form a smooth paste. Add a little water while making the paste. (Do not overgrind, as mustard paste may get bitter).
3. Heat oil in a kadhai and shallow fry the fish in 2 tbsp mustard oil. Flip to the other and fry till light brown (Ensure even frying on both the sides).
4. Heat the oil in the kadhai (left after frying fish), add 1 tsp turmeric powder, mustard paste (diluted with a little water), red chilli powder and salt. Mix well. Add 1/2 cup water (as per gravy).
5. Release the fried fish in the mustard gravy and let it come to a boil. Reduce heat, simmer for about 5-6 min till gravy thickens a little.
6. Transfer in a serving bowl. Garnish with green chlli. Serve with hot steaming rice.

Bengali Fish Curry

Tired of having the same old fish (Rui / Rohu) curry, decided to try this Bengali Recipe (Fish) in a microwave. It turned out to be quite delicious.

Ingredients:

• 8 - 10 medium pieces of fish (Rui / Rohu)
• 2 tsp turmeric powder
• 6 tbsp curd
• 6 tbsp onion paste
• 4 tbsp mustard oil
• 3 tsp salt (to taste)
• 2 tsp sugar
• 1 tsp red chili powder (or to taste)
• 5 green chillies, slit lengthwise
• 1 bunch coriander leaves, chopped

Procedure:

1. Marinate the fish with the salt, turmeric and half of the oil and keep for 15 - 30 minutes.
2. Beat the curd with the sugar and a little water.
3. Add in the onion and chilli powder to the curd.
4. Lay out the fish pieces in a baking dish and add the curd mixture on the top of the dish.
5. Add a little water. Put the remaining oil and cover the dish.
6. Cook in 100% power in the microwave for 6-7 minutes.
7. Bring out the dish, turn over the pieces, add green chillies and chopped coriander leaves.
8. Cook again at 100% power for another 10-15 minutes.
9. Garnish Serve hot with rice.