Fish and brinjal Curry

Cooking Time Required : 15-20 mins
Cost of preparation: 30-35 rupees

Ingredients: Rohu/Mirkali pieces ( 2 nos, medium sized ), potato ( 1 no, small ),
brinjal ( 1 no, small), garlic flakes ( 2 nos ), green chilli ( 1-2 nos), turmeric ( 2 pinch), mustard oil ( 2-3 tsp ), kala jeera ( 1/2 tsp ), salt.

Preparation: Marinate the fish with salt and turmeric for about 5 minutes.

Cut the potato and brinjal into small pieces.

Cooking: Heat 1 tsp oil in a pan . Add the marinated fish and fry on both sides for
6-7 mins.

Heat the remaining oil in a wok. Add the chopped green chilli, kala jeera and crushed garlic flakes. Stir fry for 30 secs.

Add the potato and brinjal pieces along with a pinch of turmeric. Fry for 3-4 mins.

Add 1 cup of water along with salt and bring to a boil. Add the fried fish.

Cover with a lid and simmer for 7-8 mins til most of the water evaporates. Remove from the stove.

Serve hot with white rice.

Note: My MIL picked up this recipe during her stay in Kolkatta. Not sure about the name though.

Rui Kalia ( Rohu Kalia )

Cooking Time Required : 25-30 mins
Cost of preparation: 70-75 rupees

Ingredients: Rohu pieces ( 6 nos, medium sized ), tomato ( 2 nos, medium ), potato ( 1 no, large ), grated ginger ( 1 tsp ), garlic flakes ( 4 nos ), onion ( 1 large ), green cardamon ( 2 nos ), bay leaf ( 2 nos), cumin seeds ( 1/2 tsp), coriander powder ( 1 tsp), cumin powder ( 1/2 tsp), green chilli ( 5 nos), turmeric (1/4 tsp), mustard oil ( 6-7 tsp ), curd/yogurt/dahi ( 2 tbs ), salt.

Preparation: Marinate the fish with salt and turmeric for about 5 minutes.

Peel and cut the potato into 4 halves. Chop the onion and tomato into large chunks. Deseed the tomato.

Cooking: Heat 1 tsp of oil in a pan. Add the chopped onion and garlic flakes. When the onion starts turning translucent, add the tomatoes. Stir fry for 3 mins.

Grind the above ingredients into a smooth paste.

Heat a non-stick pan . Add 3 tsp of oil. Add the fish pieces and fry them on both sides till reddish. Remove and keep aside.

Heat the remaining oil in a wok. Add chopped potato and fry till golden. Remove and
keep aside.

Add the chopped green chilli, bay leaf, cardamom and cumin seeds. Add the
onion-garlic-tomato paste to the spluttering seeds along with a little turmeric and
salt .

Stir fry till oil separates out. ( Note: when using less oil, this does not happen. So one can check for the change in color of the ingredients being cooked.)

Mix the coriander powder , cumin powder, grated ginger and yogurt with a little water.

Add to wok and keep stirring for 4-5 mins.

Add another cup or two of water . Bring to a boil. Add the potatoes and simmer till
almost done.

Add the fish at this stage. And cook of 5 mins till the potatoes are done and the gravy is quite thick. Remove from the stove.

















Serve hot with white rice and dal.
















Note: The major difference between the Oriya maccha jholo and Rui Kalia is that fish is boiled in the gravy for a longer time in the former case. Thus both the fish and gravy imbibe each others' flavours. The gravy is somewhat thinner and the fish turns soft whereas it remains crispy for a Kalia.

Special Thanks to Sandeepa of 'BongCookBook' . This recipe is adapted from her
preparation Macher Kalia or one more Fish Curry

Kancha Illisi Tarkari

Its a rocking weekend. My mom-in-law is here and i am savouring every moment of it. It always nice to have a extra pair of hands helping me out in the kitchen. And it is even better if they happen to be much more experienced.

My mom-in-law happens to be a great cook and these days i am enjoying her preparations. The 'kancha maccha tarkari' happens to be her forte. So, here i am sharing this wonderful preparation with all -

Cooking Time Required: 1 hour
Cost of Preraration: 250-300 Rupees

Ingredients: Illishi/King Fish ( 600 gm ), Tomato ( 2 medium ), garlic ( 6-7 pods),onion ( 1 large ), green chilli ( 3-4 no), cumin seeds ( 1 tsp), mustard seeds ( 3 tsp ), finely cut coriander leaves ( 3-4 tbs), oil, curd ( 2 tsp ), turmeric powder ( 1 tsp), mustard oil ( 3 tsp ), salt.

Preparation: Grind the dry mustard and cumin seeds into a coarse powder. Add a little water, 2 green chillis and garlic pods. Grind into a fine paste. Keep aside.

Cut the onion and tomato into small pieces. Mince the coriander leaves into fine pieces.

Wash and clean the fish. Add the mustard-cumin-garlic paste, onion pieces, tomato pieces, corinder leaves, mustard oil, curd, turmeric and salt. Mix well and allow to marinate for 30 mins.

Cooking: Transfer the marinated contents into a pressure cooker. Add 1 cup of water. Allow for two whistles.

Remove from the fire and serve with rice.