Rui Macher Kalia

Ingredients(for 1 medium bowl (approx. 150g cooked curry with fish))

• 250g Rohu fish (Rui) steaks (cleaned and washed)
• 2 tbsp Mustard oil (sarson ka tel)
• 1 large Onion (finely sliced (peyaj))
• 1 medium Tomato (chopped)
• 1 tbsp Ginger-garlic paste (ada-rosun bata)
• 1/2 tsp Turmeric powder (haldi)
• 1/2 tsp Red chili powder (lal mirch)
• 1/2 tsp Cumin powder (jeera)
• 1 Bay leaf (tej patta)
• 1 Green chili (slit (kancha lonka)) - optional
• 1/4 tsp Garam masala powder
• to taste Salt
• 1 tbsp Fresh coriander (chopped, for garnish) - optional

Instructions

1. 1

   Marinate the cleaned Rui fish pieces with half the turmeric powder, a pinch of salt, and set aside for 10 minutes.

   10 minutes

   Let the fish rest to absorb flavors and firm up before frying.

2. 2

   Heat 1 tbsp mustard oil in a kadhai until it starts to smoke, then reduce flame. Lightly fry the marinated fish pieces on both sides until golden. Remove and keep aside.

   5 minutes

   Do not over-fry the fish; it should remain moist inside.

3. 3

   In the same kadhai, add the remaining oil. Temper with bay leaf. Add sliced onions and sauté until golden brown.

   3 minutes

   Sauté onions well for a sweet, caramelized base.

4. 4

   Add ginger-garlic paste and cook until the raw smell disappears. Add chopped tomatoes, remaining turmeric, red chili, and cumin powder. Cook until tomatoes are soft and the masala releases oil.

   5 minutes

   Mash tomatoes with the back of your spoon for a smoother gravy.