Rui Macher Kalia
fried rohu steaks in a deep onion and ginger gravy, the wedding-lunch fish curry
Allergens in Rui Macher Kalia: milk, fish, mustard.
Ingredients
Quantities for 4.
- 6 steaks of rohu, about 800g, bone-in Fish
- 2 medium, quartered lengthways Potato
- 2 large, ground to a paste Onion
- 1 tbsp, ground to a paste Ginger
- 1 tsp, ground to a paste Garlic
- 2, pureed Tomato
- 3 tbsp, whisked smooth Yogurt
- 2 Bay Leaf
- 4 pods, bruised Cardamom
- 2cm stick Cinnamon
- 4 Cloves
- 1.5 tsp Turmeric1/2 tsp of it for rubbing the fish
- 1.5 tsp Kashmiri Chilli
- 1/2 tsp Chilli Powder
- 1 tsp Cumin Powder
- 1.5 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 3, slit Green Chilli
- 1 tsp Sugar
- to taste Salt
- 6 tbsp Mustard Oil
- 1 tbsp Ghee
- 400ml Water
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rub the fish steaks with 1/2 tsp turmeric and 1 tsp salt and leave them 15 minutes, then pat the surface dry before frying.
- The oil must be at smoking point before the fish goes in, and the pan must not be moved for the first 2 minutes. That is the only way fish skin does not stick.
- Whisk the yogurt and leave it at room temperature; straight from the fridge it will curdle in the gravy.
Method
- Heat 5 tbsp mustard oil in a kadhai until it smokes.
- Slide in the fish steaks, two or three at a time, and fry 3 minutes on the first side without touching them, then 2 minutes on the second. Lift out onto a plate.Move a piece before it has set and you will leave the skin behind in the pan.
- Fry the potato quarters in the same oil for 6 minutes until golden, then set aside with the fish.
- Add the remaining 1 tbsp oil, then the bay leaves, cardamom, cinnamon and cloves, and let them crackle for 20 seconds.
- Add the onion paste and cook on medium for 10 to 12 minutes, stirring often, until it is deep gold and no longer smells raw.This long fry is the difference between a kalia and a weeknight jhol. Do not rush it.
- Stir in the ginger and garlic pastes and cook 2 minutes more.
- Add the pureed tomato with the turmeric, kashmiri chilli, chilli, cumin and coriander powders and cook 6 to 7 minutes, until the oil pulls away to the sides of the pan.
- Take the pan off the heat, beat in the yogurt, then cook on the lowest flame for 3 minutes without boiling.
- Add the water, sugar, salt, slit chillies and the fried potatoes, and simmer covered for 12 minutes until the potatoes are tender.
- Slide the fish back in, spoon gravy over each piece, and simmer uncovered for 5 minutes. Do not stir.Tilt and swirl the pan instead of stirring, or the steaks will break up.
- Finish with the ghee and garam masala, cover and rest 10 minutes before serving with rice.
Safe temperatures: Fish is done at 63°C / 145°F, or when it turns opaque and flakes easily. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 2 days refrigerated. Reheat on low in a wide pan, swirling rather than stirring, and add 2 tbsp water to loosen the gravy.
Nutrition Medium estimate
One serving of Rui Macher Kalia (546 g) is about 561 calories, or 103 calories per 100 g.
High protein: 45 g a serving, 32% of the calories
| Per serving546 g | Per 100 g | |
|---|---|---|
| Calories | 561 kcal | 103 kcal |
| Protein | 44.9 g | 8 g |
| Carbohydrate | 29.5 g | 5 g |
| of which sugars | 7.5 g | 1 g |
| Fibre | 5.1 g | 1 g |
| Fat | 29.5 g | 5 g |
| of which saturated | 5.5 g | 1 g |
| of which unsaturated | 21.1 g | 4 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Bengali recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.