Rui Machher Kalia

This rui machher kalia follows the rohu option explicitly offered in Bong Eats’ Katla Machher Kalia recipe. The publisher describes the Bengali kalia as a sauce for large carp steaks and distinguishes its runnier gravy from a thicker qorma.

The rohu is washed, dried and marinated with its separate salt and turmeric. One onion portion is sliced for frying, while another is ground smoothly with peeled fresh ginger; the tomato is cubed and the yogurt beaten smooth.

The sliced onions fry lightly brown in mustard oil and are removed, followed by the same fish steaks fried in that oil. Ghee and whole spices are added to the retained oil for the gravy.

The onion-and-ginger paste is braised until darkened and drier, then the ground spices and an initial hot-water sprinkle join it. Gravy salt, sugar and tomato follow, with further separate hot-water splashes if needed. The yogurt is stirred in, followed by raisins and the main hot gravy water.

The same fried fish and onions return with slit green chillies. The kalia simmers to a sauce-like consistency, then rests covered after Bengali gorom moshla is sprinkled over it; this selection uses the offered plain boiled rice accompaniment.