This Rui Macher Kalia recipe is a traditional Bengali rohu fish curry cooked in a deeply spiced onion gravy. It is commonly prepared for family lunches and special occasions, where fish and rice form the heart of the meal.
The curry is slow-cooked to develop flavour while keeping the fish tender and intact. This home-style method uses simple ingredients and clear steps, making it approachable for anyone learning to cook Bengali fish dishes for the first time.
Recipe Information
Prep time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Serves: 4
Difficulty level: Medium
Ingredients
For the rohu fish
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800 g rohu fish pieces, cleaned and washed
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½ teaspoon turmeric powder
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¾ teaspoon salt
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Mustard oil, for shallow frying
For the curry
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3 tablespoons mustard oil
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2 medium onions, finely sliced
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1 tablespoon ginger paste
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1 teaspoon garlic paste
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2 green chillies, slit lengthways
Ground spices
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 teaspoon Kashmiri chilli powder
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½ teaspoon hot chilli powder, adjust to taste
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½ teaspoon turmeric powder
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½ teaspoon garam masala
Liquids and finishing
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200 ml warm water
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Salt, to taste
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1 teaspoon ghee
Step-by-Step Method
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Season the rohu fish pieces with turmeric and salt. Leave them to rest for 10 minutes.
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Heat mustard oil in a wide pan until lightly smoky. Lower the heat and shallow fry the fish pieces until lightly golden on both sides. Remove carefully and set aside.
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In the same pan, add the remaining mustard oil if needed. Add sliced onions and cook on medium heat, stirring regularly, until golden brown.
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Add ginger paste and garlic paste. Cook for 2 minutes until the raw aroma fades.
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Reduce the heat and add cumin, coriander, turmeric, Kashmiri chilli, and hot chilli powder. Stir continuously for 30 seconds, adding a small splash of warm water to prevent burning.
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Add the slit green chillies and cook the masala until it turns glossy and oil separates from the sides.
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Pour in the warm water and bring the gravy to a gentle simmer.
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Gently place the fried fish pieces into the gravy. Spoon the sauce over the fish without stirring.
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Cover and cook on low heat for 8 to 10 minutes until the curry thickens and the fish absorbs the flavours.
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Sprinkle garam masala and drizzle ghee over the curry. Switch off the heat and rest the dish for 5 minutes before serving.
Cooking Tips
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Always handle rohu fish gently, as it is soft once cooked.
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Heating mustard oil until smoky removes raw bitterness and improves flavour.
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Avoid stirring after adding fish. Gently shake the pan instead.
Variations
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Less spicy: Reduce the hot chilli powder and keep only Kashmiri chilli for colour.
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No garlic: Omit garlic and slightly increase ginger for balance.
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Thicker gravy: Simmer uncovered for a few minutes before adding the fish.
Serving Suggestions
Serve this Bengali rohu fish curry hot with plain steamed rice for a traditional meal. It also pairs well with jeera rice or simple ghee rice.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 24 hours.
Reheat gently on the hob with a small splash of water. Freezing is not recommended as it affects the fish texture.
