Rohi Macher Kalia
A quintessential Bengali fish curry where tender Rohu fish steaks are fried to a perfect golden-brown and simmered in a rich, spicy, and tangy gravy made with onions, yogurt, and aromatic whole spices. This celebratory dish is a cornerstone of Bengali cuisine, best enjoyed with hot steamed rice.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Marinate and Fry the Fish
- b.In a mixing bowl, gently rub the fish steaks with 1 tsp salt, 1 tsp turmeric powder, and 1 tsp Kashmiri red chili powder. Ensure all pieces are evenly coated. Let it marinate for 15-20 minutes.
- c.Heat mustard oil in a kadai or wide pan over medium-high heat until it is very hot and you see faint smoke. This step is crucial for authentic flavor.
- d.Carefully slide the marinated fish into the hot oil. Fry in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side until golden brown and crisp.
- e.Once fried, remove the fish with a slotted spoon and set aside on a plate.
- 2
Step 2
- a.Temper Spices and Sauté Aromatics
- b.In the same oil, reduce the heat to medium. Add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.
- c.Add the onion paste to the pan. Cook for 8-10 minutes, stirring frequently, until the paste loses its raw smell and turns a light golden brown.
- d.Add the ginger and garlic pastes. Sauté for another 2 minutes until the raw aroma disappears.
- 3
Step 3
- a.Build the Gravy
- b.Add the tomato puree along with the remaining 0.5 tsp turmeric powder, 1 tsp Kashmiri red chili powder, cumin powder, coriander powder, and 1 tsp salt. Mix everything well.
- c.Cook this masala mixture on medium-low heat for 6-8 minutes, stirring occasionally, until the oil begins to separate from the sides of the masala.
- d.Reduce the heat to the lowest setting. Add the well-whisked yogurt. Stir continuously and vigorously for 2-3 minutes to prevent it from curdling. Cook until you see oil surfacing again.
- e.Pour in 1.5 cups of warm water. Add the sugar and slit green chilies. Stir to combine and bring the gravy to a gentle boil.
- 4
Step 4
- a.Simmer and Finish
- b.Gently slide the fried fish steaks into the simmering gravy. Spoon some of the gravy over the fish pieces.
- c.Cover the pan and let it cook on low heat for 5-7 minutes. This allows the fish to absorb the flavors without breaking apart. Avoid excessive stirring.
- d.Turn off the heat. Sprinkle the garam masala powder and drizzle the ghee over the curry.
- e.Garnish with freshly chopped coriander leaves. Keep the curry covered for at least 10 minutes before serving to let the flavors meld. Serve hot with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use mustard oil and heat it until it's smoking hot before frying the fish. This removes its pungent smell and gives the dish its authentic Bengali taste.
- 2To prevent yogurt from splitting, ensure it's at room temperature and well-whisked. Always add it on the lowest heat while stirring continuously.
- 3Do not overcook the fish in the gravy. A few minutes of simmering is enough to let it absorb the flavors; overcooking will make it tough and cause it to disintegrate.
- 4The small amount of sugar is a key element in Bengali cooking; it balances the tanginess of the tomatoes and yogurt without making the curry sweet.
- 5Using warm water for the gravy helps maintain the cooking temperature and results in a better texture.
Adapt it for your goals.
Fish Type
This recipe works wonderfully with other Bengali freshwater fish like Katla or Bhetki. Adjust frying time based on the thickness of the fish.
Add VegetablesAdd Vegetables
You can add par-fried potato wedges or cauliflower florets to the gravy along with the fish for a more wholesome curry.
Richer GravyRicher Gravy
For a richer, more festive version, add a paste of 8-10 soaked cashews or almonds along with the tomato puree.
Spicier VersionSpicier Version
Increase the number of green chilies or add a pinch of hot red chili powder along with the Kashmiri chili powder for extra heat.
Why this is on our healthy list.
Excellent Source of Lean Protein
Rohu fish is packed with high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Rich in Omega-3 Fatty Acids
This freshwater fish provides a good amount of Omega-3 fatty acids, which are known to support heart health, reduce inflammation, and improve brain function.
Boosts Digestion
The use of spices like ginger, cumin, and coriander, along with probiotic-rich yogurt, aids in digestion and promotes a healthy gut.
Anti-inflammatory Properties
Turmeric, a key spice in the curry, contains curcumin, a powerful compound with potent anti-inflammatory and antioxidant effects.
Frequently asked questions
One serving of Rohi Macher Kalia contains approximately 430-460 calories, primarily from the fish (protein and fats) and the oil used in cooking.