Rui Macher Kalia

Instructions

1. Rub the fish pieces with 1/2 teaspoon of turmeric and a little salt. Let them marinate for about 15 minutes.
2. Heat the mustard oil in a deep pan until it starts to smoke. Turn off the heat and let it cool slightly.
3. Reheat the oil over medium heat.
4. Fry the marinated fish pieces until they turn golden brown on both sides. Remove and set them aside.
5. In the same pan, add more oil if needed. Heat it, and then add cumin seeds.
6. Add chopped onions and sauté until they become translucent.
7. Add ginger paste, garlic paste, and green chilies. Sauté for a couple of minutes.
8. Add cumin powder, coriander powder, red chili powder, and a pinch of salt. Cook the spices for a few minutes until the oil starts to separate.
9. Add the chopped tomatoes and cook until they turn soft and the oil separates from the mixture.
10. Pour in about 1-1.5 cups of water and bring it to a boil. Adjust the water quantity to achieve your desired gravy consistency.
11. Reduce the heat to low and gently add the fried fish pieces to the gravy.
12. Cover the pan and let it simmer for about 10-15 minutes, allowing the fish to soak in the flavors.
13. Sprinkle garam masala and give it a gentle stir.
14. Garnish with fresh coriander leaves.
15. Serve the Rui Macher Kalia hot with steamed rice or paratha.
16. Note- Rui Macher Kalia is a flavorful and spicy fish curry that's a favorite in Bengali cuisine. Adjust the level of spiciness according to your taste, and enjoy this traditional dish with steamed rice or Indian bread.