Rui Macher jhhol or Rui Macher Kalia
Rui Macher jhhol or Rui Macher Kalia

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, rui macher jhhol or rui macher kalia. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Rui Macher jhhol or Rui Macher Kalia is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Rui Macher jhhol or Rui Macher Kalia is something that I’ve loved my entire life. They’re nice and they look fantastic.

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To get started with this particular recipe, we have to prepare a few ingredients. You can cook rui macher jhhol or rui macher kalia using 23 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Rui Macher jhhol or Rui Macher Kalia:
  1. Get 4 pieces Rohu or Rui fish
  2. Prepare 1 Potoato (medium sized)
  3. Prepare Dry spices required:
  4. Prepare 2 tablespoon cumin seeds
  5. Prepare 1 tablespoon coriander powder
  6. Prepare 1 tablespoon dry red chilli powder or as par your preference
  7. Make ready 3/4 cardamoms
  8. Prepare 3/4 cloves
  9. Get 1 inch cinnamon stick
  10. Get 1/2 lime
  11. Make ready For curry paste:
  12. Make ready 1 large size onion
  13. Get 4/5 garlic cloves
  14. Prepare 1 inch ginger
  15. Take 2/3 green chillies or red dry chillies
  16. Prepare For tempering
  17. Make ready 1 tablespoon cumin seeds
  18. Make ready 2-3 bay leaves
  19. Prepare 2-3 red dry chillies
  20. Take 1 big tomato sliced
  21. Prepare to taste Salt
  22. Make ready 1 teaspoon Turmeric powder
  23. Make ready As needed Mustard oil for cooking

Fish kalia or rui / rohu macher kalia - a rich preparation of spicy and flavoured fish curry in Bengali style. Owing to the riverine geographical landscape of Bengal, fish always held a predominant status in Bengali's life and culture. Much to the astonishment of many people, fish is considered auspicious here in Bengal. Bengali Kalia if cooked with Fish, also known as Macher Kalia is always paired with Potato or at times other vegetables.

Steps to make Rui Macher jhhol or Rui Macher Kalia:
  1. Marinate the fish with two to three teaspoon turmeric powder,a tablespoon salt and lime juice.In between prepare the curry paste adding all the ingredients mentioned above and as showed in the picture i.e ginger,garlic,onion,red dry chillies,coriander powder,cumin seeds,cloves,cardamom,cinnamon in a mixer grinder..add little water and make a smooth paste..
  2. Now in a thick aluminium kadai (don’t use nonstick skillet otherwise the taste will vary) fry those marinated fish in smoking hot mustard oil i.e when oil start releasing smoke is the right time to drop fishes slowly and carefully..if the oil is not smoking hot the pieces will get stuck to the bottom of the kadai..I prefer to fry these fishes until the colour turns slight brown in colour..this way they taste more crispy..
  3. After removing all fried fishes add in cumin seeds and bay leaves,let it crackle.Then add in some potatoes(this is a typical way of preparing fish curry in Bengal)..fry them till golden brown.Now add in curry paste.
  4. Keep frying them together in a low or medium flame..add in some kashmiri red chilli powder to achieve this reddish colour in the curry,add turmeric powder.Keep frying until oil is released from the spices,as you can see in the picture.
  5. Now add sliced tomatoes and salt as par your taste,cook them for five minutes until the tomatoes are slightly tender..Now add in water and close the lid.let it boil.Now check weather the potatoes are properly cooked or not.When the potatoes are tender add in all the fried fish and cook for five more minutes in high flame..Fish curry is ready to be served..
  6. Bengali style fish Kalia,Rui macher Kalia goes great with hot rice and salad..

In fact, we do add potato while cooking mangsher kalia. Mangsher Kalia is nothing but meat Kalia however completely different from Meat Qalia i.e. available outside West Bengal and especially in North India. Maacher means "fish" and kalia or jhol means "in curry or gravy." The most commonly used fish to prepare this dish is a type of freshwater carp or rui maach. If you do not have access to rui maach, you also can use salmon, pomfret, sea bass, red snapper, tilapia, or catfish. How to make Rui Macher Jhol Recipe.

So that is going to wrap this up with this special food rui macher jhhol or rui macher kalia recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!