Entree: Bangladesh – Bengali River Delta – রুই মাছের কালিয়া ➤ Rui macher kalia (Rich Bengali rohu fish curry simmered in fragrant spices and mustard)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 10 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) rui (rohu) fish, cut into 6–8 steaks or pieces
- 4 tbsp (60 ml) mustard oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 2 medium tomatoes, about 8 oz (225 g), chopped
- 2 tbsp (30 ml) ginger-garlic paste
- 1/2 cup (120 g) plain yogurt, whisked
- 1 tbsp (15 ml) mustard paste (or ground mustard mixed with 1 tbsp (15 ml) water)
- 1 tsp (5 g) turmeric powder
- 1 tsp (2 g) Kashmiri red chili powder or sweet paprika for color
- 1 tbsp (8 g) coriander powder
- 1 tsp (2 g) cumin powder
- 1.5 tsp (8 g) salt, adjust to taste
- 2 green chilies, slit lengthwise
- 2 bay leaves
- 2 green cardamom pods
- 1 small cinnamon stick, about 1 in (2.5 cm)
- 3 whole cloves
- 2 tbsp (30 ml) ghee or additional mustard oil for finishing
- 1/4 cup (60 ml) water (as needed)
- 2 tbsp (8 g) fresh cilantro (coriander leaves), chopped, for garnish

Show original ingredient measurements

- 1.5 lb (680 g) rui (rohu) fish, cut into 6–8 steaks or pieces
- 4 tbsp (60 ml) mustard oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 2 medium tomatoes, about 8 oz (225 g), chopped
- 2 tbsp (30 ml) ginger-garlic paste
- 1/2 cup (120 g) plain yogurt, whisked
- 1 tbsp (15 ml) mustard paste (or ground mustard mixed with 1 tbsp water)
- 1 tsp (5 g) turmeric powder
- 1 tsp (2 g) Kashmiri red chili powder or sweet paprika for color
- 1 tbsp (8 g) coriander powder
- 1 tsp (2 g) cumin powder
- 1.5 tsp (8 g) salt, adjust to taste
- 2 green chilies, slit lengthwise
- 2 bay leaves
- 2 green cardamom pods
- 1 small cinnamon stick, about 1 in (2.5 cm)
- 3 whole cloves
- 2 tbsp (30 ml) ghee or additional mustard oil for finishing
- 1/4 cup (60 ml) water (as needed)
- 2 tbsp (8 g) fresh cilantro (coriander leaves), chopped, for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse and pat dry the fish pieces. Lightly rub with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) turmeric; set aside for 10 minutes. Heat 2 tbsp (30 ml) mustard oil in a wide, heavy-bottomed pan over medium heat. Shallow-fry fish pieces 2–3 minutes per side until lightly golden; transfer to a plate.
2. In the same pan, add remaining 2 tbsp (30 ml) mustard oil. Add bay leaves, cardamom, cinnamon and cloves; fry 20–30 seconds until aromatic. Add sliced onion and cook, stirring often, until soft and beginning to brown, about 8–10 minutes.
3. Add ginger-garlic paste and cook 1–2 minutes until raw aroma disappears. Stir in tomato and cook until oil separates from the masala, about 6–8 minutes.
4. Lower heat and add mustard paste, turmeric, chili, coriander and cumin powders; cook 1–2 minutes, stirring to combine. Add whisked yogurt gradually, stirring constantly to avoid curdling.
5. Return fish pieces to the pan, spooning masala over them. Add slit green chilies, remaining salt, and 1/4 cup (60 ml) water. Cover and simmer gently for 8–10 minutes until fish is cooked through and flavors meld; avoid vigorous boiling to keep fish intact.
6. Finish with ghee (or a spoon of mustard oil) and gently spoon over the curry. Garnish with chopped cilantro and serve hot with steamed rice or luchi.

1. Rinse and pat dry the fish pieces. Lightly rub with 1/2 tsp salt and 1/4 tsp turmeric; set aside for 10 minutes. Heat 2 tbsp mustard oil in a wide, heavy-bottomed pan over medium heat. Shallow-fry fish pieces 2–3 minutes per side until lightly golden; transfer to a plate.
2. In the same pan, add remaining 2 tbsp mustard oil. Add bay leaves, cardamom, cinnamon and cloves; fry 20–30 seconds until aromatic. Add sliced onion and cook, stirring often, until soft and beginning to brown, about 8–10 minutes.
3. Add ginger-garlic paste and cook 1–2 minutes until raw aroma disappears. Stir in tomato and cook until oil separates from the masala, about 6–8 minutes.
4. Lower heat and add mustard paste, turmeric, chili, coriander and cumin powders; cook 1–2 minutes, stirring to combine. Add whisked yogurt gradually, stirring constantly to avoid curdling.
5. Return fish pieces to the pan, spooning masala over them. Add slit green chilies, remaining salt, and 1/4 cup water. Cover and simmer gently for 8–10 minutes until fish is cooked through and flavors meld; avoid vigorous boiling to keep fish intact.
6. Finish with ghee (or a spoon of mustard oil) and gently spoon over the curry. Garnish with chopped cilantro and serve hot with steamed rice or luchi.