Rui Macher Kalia: Spicy Fish Curry Recipe
Rui Macher Kalia or Spicy Rohu Curry is a rich, moderately spicy, colorful delicious onion based gravy preparation of freshwater carp which is supposed to be one of the regular staple diets of every Bengal household and very commonly cooked by the Bengalis all over India.
The fish have colonized almost any sea, ocean, river or lake in the world, with shapes, colors and sizes different from each other. There are species typical of mountain streams such as the common carp Cyprinus carpio, adapted to life on the seafloor in search of food. Sometimes the species may be endemic to habitat restricted.
The environments in salinity variable, such as estuaries of rivers and lagoons, include species withstand sudden changes in the even large concentration of dissolved salt, said euryhaline, on the contrary species unable to adapt to environments with variable salinity are called stenohaline.
In the sea, in the typical areas of the pelagic domain, far from the coast and devoid of any hiding place, fishes are often characterized by silver livery to reflect as much as possible the blue of the surrounding waters and hide so the predators. Many have a slender shape, suitable for swimming fast to facilitate the flight or hunting, others seek safety by gathering in large schools.
Although most fish are exclusively aquatic, there are exceptions. The Mudskippers, for example, have developed adaptations that allow them to live and move on land for several days. I'm not usually a lover of fish recipes too elaborate, or better to say too seasoned, where the flavor of the fish is overwhelmed by the aroma of the seasoning but this time I found a recipe for seasoning fish and walk hand in hand.
The recipe does not point to the type of fish to use because this recipe can be revived with different kinds of fish. Depending on the fresh fish that you find, you can use the slices.
In my opinion rohu or Katla blend better with this type of preparation because they are characterized by a stronger taste and a meat fatter than other types of fish. Two simple precautions try to buy the steaks from the part closest to the tail of the fish and cut the thickness of a few centimeters.
Servings: 4
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 1 hr
Nutrition: 309 calories
Ingredients:
4 pieces of rohu fish
1 bay leaf
1 tsp cumin seeds
1 tbsp Ginger Garlic Paste
1 tomato
1 eggplant
5 cauliflower florets
1 potato
1 onion
1 dry red chilly
2 green chilies
1 tsp turmeric powder
1 tsp cumin powder
1 tbsp curry leaves
1 tbsp coriander leaves
1 tbsp mustard oil
Salt to taste
Sugar to taste
Recipe Method
Wash the fish pieces thoroughly in water and pat dry. In a bowl marinate fish with salt and little turmeric powder. Keep aside for 30 mins.
Heat mustard oil in wok till the oil is smoking hot. Add the fish pieces one by one on high heat very carefully and shallow fry the fish. Cover, lower heat and cook till one side is done and browned. Turn the pieces over and brown the other side too. Once done, take the fish pieces out, drain the excess oil and keep aside.
Heat mustard oil in the wok and put the sugar for caramelizing. Put bay leaves and cumin and wait for it to turn a little brown. Add chopped onion, red chilly, green chillies and fry for a while until it turns brown. Add the ginger paste, salt and the cumin powder with little water. Fry for a while and then add the potato pieces and fry them till they are light golden brown in color. Add the vegetables, tomatoes and the turmeric powder. Add water and continuously stir it to smash the tomatoes. Cover and cook till the vegetables are done.
Remove cover and add fish pieces and stir occasionally. Once the potato is soft and fish is done sprinkle chopped curry leaves and stir once.
Pour the entire content in a big dish. Garnish with coriander leaves and slit green chilies. Serve hot with plain steamed or basmati rice.
The fish have colonized almost any sea, ocean, river or lake in the world, with shapes, colors and sizes different from each other. There are species typical of mountain streams such as the common carp Cyprinus carpio, adapted to life on the seafloor in search of food. Sometimes the species may be endemic to habitat restricted.
The environments in salinity variable, such as estuaries of rivers and lagoons, include species withstand sudden changes in the even large concentration of dissolved salt, said euryhaline, on the contrary species unable to adapt to environments with variable salinity are called stenohaline.
In the sea, in the typical areas of the pelagic domain, far from the coast and devoid of any hiding place, fishes are often characterized by silver livery to reflect as much as possible the blue of the surrounding waters and hide so the predators. Many have a slender shape, suitable for swimming fast to facilitate the flight or hunting, others seek safety by gathering in large schools.
Although most fish are exclusively aquatic, there are exceptions. The Mudskippers, for example, have developed adaptations that allow them to live and move on land for several days. I'm not usually a lover of fish recipes too elaborate, or better to say too seasoned, where the flavor of the fish is overwhelmed by the aroma of the seasoning but this time I found a recipe for seasoning fish and walk hand in hand.
The recipe does not point to the type of fish to use because this recipe can be revived with different kinds of fish. Depending on the fresh fish that you find, you can use the slices.
In my opinion rohu or Katla blend better with this type of preparation because they are characterized by a stronger taste and a meat fatter than other types of fish. Two simple precautions try to buy the steaks from the part closest to the tail of the fish and cut the thickness of a few centimeters.
Servings: 4
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 1 hr
Nutrition: 309 calories
Ingredients:
4 pieces of rohu fish
1 bay leaf
1 tsp cumin seeds
1 tbsp Ginger Garlic Paste
1 tomato
1 eggplant
5 cauliflower florets
1 potato
1 onion
1 dry red chilly
2 green chilies
1 tsp turmeric powder
1 tsp cumin powder
1 tbsp curry leaves
1 tbsp coriander leaves
1 tbsp mustard oil
Salt to taste
Sugar to taste
Recipe Method
Wash the fish pieces thoroughly in water and pat dry. In a bowl marinate fish with salt and little turmeric powder. Keep aside for 30 mins.
Heat mustard oil in wok till the oil is smoking hot. Add the fish pieces one by one on high heat very carefully and shallow fry the fish. Cover, lower heat and cook till one side is done and browned. Turn the pieces over and brown the other side too. Once done, take the fish pieces out, drain the excess oil and keep aside.
Heat mustard oil in the wok and put the sugar for caramelizing. Put bay leaves and cumin and wait for it to turn a little brown. Add chopped onion, red chilly, green chillies and fry for a while until it turns brown. Add the ginger paste, salt and the cumin powder with little water. Fry for a while and then add the potato pieces and fry them till they are light golden brown in color. Add the vegetables, tomatoes and the turmeric powder. Add water and continuously stir it to smash the tomatoes. Cover and cook till the vegetables are done.
Remove cover and add fish pieces and stir occasionally. Once the potato is soft and fish is done sprinkle chopped curry leaves and stir once.
Pour the entire content in a big dish. Garnish with coriander leaves and slit green chilies. Serve hot with plain steamed or basmati rice.
Kalyan Panja
Kalyan Panja is a photographer and a travel writer sharing stories and experiences through photographs and words
