Rui macher kalia (bengali fish curry) Recipe

Recipe By Slurrp

Rui macher kalia is a traditional Bengali fish curry made with rohu fish. It is a rich and flavorful dish that combines the sweetness of onions and tomatoes with the heat of spices like ginger, garlic, and red chili powder. The fish is marinated in a mixture of turmeric and salt before being fried and then simmered in the curry. This curry is best enjoyed with steamed rice or roti.

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35minstotal
10minsPrep
25minsCook
35m.total
10m.Prep
25m.Cook
Rui macher kalia (bengali fish curry)
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Ingredients for Rui macher kalia (bengali fish curry) Recipe

  • 166.67 gram Rohu Fish, Cut Into Pieces
  • 0.33 teaspoon Turmeric Powder
  • 0.33 teaspoon Salt
  • 1 tablespoon Oil
  • 0.67 Onions, Finely Chopped
  • 0.33 tablespoon Ginger Paste
  • 0.33 tablespoon Garlic Paste
  • 0.67 Green Chilies, Slit
  • 0.67 Tomatoes, Finely Chopped
  • 0.33 teaspoon Red Chili Powder
  • 0.33 teaspoon Cumin Powder
  • As required Salt To Taste
  • 0.67 cup Water
  • as required Coriander Leaves For Garnish

Directions: Rui Macher Kalia (bengali Fish Curry) Recipe

Cooking Directions

  • STEP 1.Marinate the fish with turmeric and salt and let it sit for 15 minutes.
  • STEP 2.Heat oil in a pan and fry the fish until golden brown. Set aside.
  • STEP 3.In the same pan, add onions and cook until golden brown. Add ginger, garlic, and green chilies and cook for another minute.
  • STEP 4.Add tomatoes, turmeric, red chili powder, cumin powder, and salt. Cook until the tomatoes are soft and the spices are well combined.
  • STEP 5.Add water and bring the curry to a boil. Reduce the heat and simmer for 10 minutes.
  • STEP 6.Gently add the fried fish to the curry and cook for another 5 minutes.
  • STEP 7.Garnish with coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

  • Make sure to marinate the fish for at least 15 minutes to enhance the flavor.
  • Frying the fish before adding it to the curry gives it a crispy texture.
  • Adjust the spice levels according to your preference by adding more or less red chili powder.
  • You can add a pinch of sugar to balance the flavors if desired.

Storage and Serving

  • Rui macher kalia can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry gently on the stovetop or in the microwave before serving.
  • Serve the curry hot with steamed rice or roti for a delicious and satisfying meal.
Nutrition
value
212
calories per serving
4 g Fat7 g Protein47 g Carbs33 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    7g
  • Carbs
    47g
  • Fiber
    33g

MacroNutrients

  • Carbs
    47g
  • Protein
    7g
  • Fiber
    33g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    597mg
  • Iron
    9mg
  • Vitamin A
    1412mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    72mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    45mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    167mg
  • Manganese
    15mg
  • Phosphorus
    120mg
  • Selenium
    10mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp