Fish is dominant protein in Bengali cuisine. Mostly in every Bengali household it is a daily household affair barring one or few days , when they go veg or either have mutton or chicken on their head — and sometimes fish and chicken , mutton both together on the same plate —-
There is a wide variety of fish available in West bengal — like rui, katla, bhetki, illish, telapia , tangra, pabda , chingri, mourula —- I would like to introduce you to all the recipe’s that I am aware of and have tasted and experimented with —
Today I have made Rui Kalia —-
- 500 gms of Fish (Rui)
- 1 large sliced onion
- 4 tablespoon of onion, ginger, garlic and green chilli paste (grinded to a fine paste )
- 2 finely sliced ripe red tomatoes
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chilli powder
- 1/2 teaspoon of cumin seeds (whole)
- 5 tablespoon of Mustard Oil ( optional) , you can use oil of your choice
- Salt according to taste
- 1 teaspoon of Garam Masala powder
Marinate the fish with some salt and turmeric powder.
Fry fish in mustard oil. Keep it aside.
Add in some more oil in the frying pan, add some cumin seeds when the oil is hot , when the cumin seeds start spluttering and releases it’s aroma , add in the grounded paste , saute for 15 min, put in the sliced tomatoes , salt , turmeric and red chilli powder , and again saute for another 10 min or till oil oozes out. Now add in some warm water around 4 cups — Bring it to a boil and now last but not the least add in the fried fishes onto it , then cover it with a lid, and let it simmer for 15 minutes on a medium flame.
Cook the fish till water evaporates and oil oozes out — sprinkle some garam masala on top of it — now your fish kalia is ready to eat —-
So simple —