#) For every cooking style of the Bengali kitchen, you will find one we have tried with the Rui fish (grass carp). Be it jhole, jhaal, kormal or kalia – rui can do it justice. Of the many different kalia recipes, this particular one is quite spicy and the resultant gravy has a very rich and suitable red color.
Ingredients:
=> 2 lb (Rui Maach) fish, cut into 3/4 inch steaks
=> 1 tsp cumin seeds
=> 1 large bay leaf
=> 1 large onion, finely chopped
=> 3-4 garlic cloves, finely chopped
=> 1/2 inch ginger, finely chopped
=> 4 green chili, slit down the middle
=> 3 tbsp red chili powder
=> 1 tsp cumin powder
=> 1 tsp coriander powder
=> 2 tsp salt
=> 1/2 cup cooking oil, preferable mustard oil
=> 1/4 cup yogurt
=> 1 tsp sugar (optional)
Preparation:
= Marinate the fish with 1 tsp turmeric and 1 tsp of salt and set aside.
= Heat the oil in a heavy pan over high heat
= Fry the fish until golden brown (do note that the oil must be very hot or else the fish will stick to the pan). Set aside the fish.
= Turn down the heat to medium, and in the same pan, add the cumin seeds and bay leaf until it seeds start to splutter.
= Add the onion, garlic, and green chili and stir fry until the onions start to caramelize.
= Add the remainder of the spices along with 1/4 cup of water and fry the spices until most of the water evaporates.
= Add in the yogurt and stir fry until it starts to stick to the pan.
= Add the fish steaks turning them over so that both sides have a liberal coating of the spices.
= Add 2 cups of water and bring to boil.
= Sprinkle in the rest of the salt and the optional sugar (check for seasoning and add additional salt if necessary).
= Reduce heat and simmer for 15 minutes until the gravy thickens.
Take the dish to a serving dish & serve with Steamed Rice (ভাত) & Breads.
Ingredients:
=> 2 lb (Rui Maach) fish, cut into 3/4 inch steaks
=> 1 tsp cumin seeds
=> 1 large bay leaf
=> 1 large onion, finely chopped
=> 3-4 garlic cloves, finely chopped
=> 1/2 inch ginger, finely chopped
=> 4 green chili, slit down the middle
=> 3 tbsp red chili powder
=> 1 tsp cumin powder
=> 1 tsp coriander powder
=> 2 tsp salt
=> 1/2 cup cooking oil, preferable mustard oil
=> 1/4 cup yogurt
=> 1 tsp sugar (optional)
Preparation:
= Marinate the fish with 1 tsp turmeric and 1 tsp of salt and set aside.
= Heat the oil in a heavy pan over high heat
= Fry the fish until golden brown (do note that the oil must be very hot or else the fish will stick to the pan). Set aside the fish.
= Turn down the heat to medium, and in the same pan, add the cumin seeds and bay leaf until it seeds start to splutter.
= Add the onion, garlic, and green chili and stir fry until the onions start to caramelize.
= Add the remainder of the spices along with 1/4 cup of water and fry the spices until most of the water evaporates.
= Add in the yogurt and stir fry until it starts to stick to the pan.
= Add the fish steaks turning them over so that both sides have a liberal coating of the spices.
= Add 2 cups of water and bring to boil.
= Sprinkle in the rest of the salt and the optional sugar (check for seasoning and add additional salt if necessary).
= Reduce heat and simmer for 15 minutes until the gravy thickens.
Take the dish to a serving dish & serve with Steamed Rice (ভাত) & Breads.
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