Rui/Katla macher kalia in biyebari style

Rui or Katla macher kalia is yet another signature dish of Bengali cuisine. This dish is frequently served in biyebaris/ marriage ceremony. Since it is a dish of celebration, so do not count calories while preparing or eating this dish.

Course: Main Course

Cuisine: (Bengali)Indian

Preparation time: 15 mins

Cook time: 30 mins

Servings: 5

Ingredients

• 5 fish steaks (Rohu or katla)
• 1 onion thinly sliced
• 1 onion roughly chopped
• 1 tomato chopped
• 1 tablespoon of ginger paste
• 1 tablespoon of garlic paste
• 3-4 green chilies
• ¼ teaspoon of whole cumin
• 1+1 teaspoon of turmeric powder
• 1 teaspoon of cumin powder
• 1 teaspoon of coriander powder
• 1 teaspoon of red chili powder
• 1 teaspoon of garam masala powder
• Salt to taste
• 2 bay leaves
• 1 inch cinnamon stick
• 4-5 cardamom pods
• 8-10 peppercorns
• ½ teaspoon of sugar
• 6 tablespoons of mustard oil
• 1/3 cup of curd/ yogurt

Directions

1. Coat the fish with salt and turmeric and leave it.
2. Make a paste of the onion and tomato.
3. Take a kadai/pan and heat it. To it add about 3 tablespoons of oil.
4. Once the pan is hot add the fish pieces and fry them on both the sides. Remove the fried fish in a separate bowl.
5. To the same kadai, add the remaining oil. Once the oil is hot, add the bay leaves, whole cumin, cinnamon stick, cardamom pods, pepper corns. Also, add the sugar to the oil and let the sugar caramelize but do not let it burn. Caramelizing the sugar adds wonderful color to the gravy. Meanwhile, you will also start getting the aroma of the whole spices.
6. Add the sliced onions and fry them till they become translucent.
7. Now, add the onion and tomato paste, green chilies, turmeric powder, cumin powder, coriander powder, red chili powder, salt and stir for 1 minute.
8. Add about ¼ cup of water and continue stirring the spices till you see oil leaving the sides of the pan.
9. Now, add the fried fish steaks, followed by 1 ½ cups of water and the curd and let the gravy simmer.
10. Evaporate the water till you see oil leaving the sides of the pan.
11. Add the garam masala powder before turning the flame off and mix it evenly.
12. Serve with hot steamed rice.

Coat the fish with salt and turmeric and leave it.

Make a paste of the onion and tomato.

Take a kadai/pan and heat it. To it add about 3 tablespoons of oil. Once the pan is hot add the fish pieces and fry them on both the sides. Remove the fried fish in a separate bowl.

To the same kadai, add the remaining oil. Once the oil is hot, add the bay leaves, whole cumin, cinnamon stick, cardamom pods, pepper corns. Also, add the sugar to the oil and let the sugar caramelize but do not let it burn. Caramelizing the sugar adds wonderful color to the gravy. Meanwhile, you will also start getting the aroma of the whole spices.

Add the sliced onions and fry them till they become translucent.

Now, add the onion and tomato paste, green chilies, turmeric powder, cumin powder, coriander powder, red chili powder, salt and stir for 1 minute.

Add about ¼ cup of water and continue stirring the spices till you see oil leaving the sides of the pan.

Now, add the fried fish steaks, followed by 1 ½ cups of water and the curd and let the gravy simmer.

Evaporate the water till you see oil leaving the sides of the pan. dd the garam masala powder before turning the flame off and mix it evenly.

Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries you can mail me epicureanfeast2019@gmail.com