June 16, 2011

Rui Macher Kalia


Rahu fish  6 pieces
Onions 2 medium
Garlic 3 cloves
Ginger 1/2"long
Tomato puree 1/2 cup or 2 tomatoes
Turmeric 1 teaspoon
Red chili pwd 1/2 teaspoon
Garam masala pwd 1/2 teaspoon
4 green chilies for garnishing
Whole methi 1/4 teaspoon
Radhuni or Celery seeds 1/4 teaspoon (optional)
Mastered oil 4 tablespoons
Salt to taste


Clean the fish pieces and marinate them with half of the turmeric & salt and keep them aside for 10mins.
Now grind the onion and extract the juice from the paste. Grind the ginger & garlic together and extract the juice. Grind the whole tomato  to make the puree. 
Now heat the oil in a kadai  and  fry the fish pieces to the golden brown color. Now add the radhuni & the meethi seeds to the oil. When they starts splattering add 1 teaspoon of  onion paste and fry. When  the color become golden add the juice of the onion and bring it to boil. When its boiling add the ginger garlic juice. Boil it for 2mins. now add the tomato puree. When the gravy becomes thick add salt & some water. Now add the fried fish and simmer the heat. When the gravy becomes thick remove it from heat. Sprinkle garam masala pwd.  Garnish the kalia with the green chilies and serve it with steamed rice.

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