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