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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
Marinate and Fry the Fish
Temper Spices and Sauté Aromatics
Build the Gravy
A classic Bengali comfort food! Tender fish fillets are marinated in simple spices, dipped in a savory egg batter with onions and chilies, then shallow-fried to a perfect golden crisp. A quick and delicious side for any meal.
A beloved Bengali classic, this dish features tiny freshwater fish marinated in simple spices and fried to a perfect crisp. It's the ultimate comfort food, best enjoyed with hot steamed rice and dal.
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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.
This bengali recipe takes 50 minutes to prepare and yields 4 servings. At 404.63 calories per serving with 26.34g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer and Finish
This recipe works wonderfully with other Bengali freshwater fish like Katla or Bhetki. Adjust frying time based on the thickness of the fish.
You can add par-fried potato wedges or cauliflower florets to the gravy along with the fish for a more wholesome curry.
For a richer, more festive version, add a paste of 8-10 soaked cashews or almonds along with the tomato puree.
Increase the number of green chilies or add a pinch of hot red chili powder along with the Kashmiri chili powder for extra heat.
Rohu fish is packed with high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
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.
The use of spices like ginger, cumin, and coriander, along with probiotic-rich yogurt, aids in digestion and promotes a healthy gut.
Turmeric, a key spice in the curry, contains curcumin, a powerful compound with potent anti-inflammatory and antioxidant effects.
One serving of Rohi Macher Kalia contains approximately 430-460 calories, primarily from the fish (protein and fats) and the oil used in cooking.
Yes, it can be part of a healthy diet. Rohu fish is an excellent source of lean protein and Omega-3 fatty acids. The use of spices like turmeric and ginger offers anti-inflammatory benefits. To make it healthier, you can reduce the amount of oil used.
Absolutely. While Rohu is traditional, this Kalia preparation is also delicious with other carp fish like Katla, or even with sea bass (Bhetki). Adjust the cooking time according to the fish's texture and thickness.
To prevent curdling, make sure the yogurt is at room temperature and whisked until completely smooth. Always lower the heat to the minimum before adding the yogurt and stir it in quickly and continuously for a couple of minutes until it's well incorporated into the masala.
Yes, you can. In fact, like many curries, Rohi Macher Kalia often tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator and gently reheat on the stovetop before serving.