Entree: Bangladesh – Sylhet – রুই মাছের কালিয়া ➤ Rui Macher Kalia (Bengali rohu fish cooked in a spiced, aromatic gravy)

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 25 min

Additional 15 min

Total 1 hr

Ingredients

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

- 1 whole rohu (rui), about 1.5 lb (700 g), cleaned and cut into 6–8 pieces
- 1 tsp (5 g) salt for marinating the fish
- 1 tsp (2 g) turmeric powder for marinating the fish
- 1/2 cup (120 ml) mustard oil
- 2 bay leaves
- 1 small cinnamon stick (about 1.5 in (4 cm))
- 3 green cardamom pods, lightly crushed
- 3 whole cloves
- 2 medium onions, thinly sliced — about 2 cups (300 g)
- 1 tbsp (15 g) ginger-garlic paste
- 1 tsp (2 g) turmeric powder (for gravy)
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1 cup (240 g) plain yogurt, whisked
- 1 cup (240 ml) water (adjust for desired gravy consistency)
- 2–3 green chilies, slit (to taste)
- 1 tsp (5 g) sugar
- 1 tsp (5 g) garam masala
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves)
- 1 tbsp (15 ml) lemon juice

Show original ingredient measurements

- 1 whole rohu (rui), about 1.5 lb (700 g), cleaned and cut into 6–8 pieces
- 1 tsp (5 g) salt for marinating the fish
- 1 tsp (2 g) turmeric powder for marinating the fish
- 1/2 cup (120 ml) mustard oil
- 2 bay leaves
- 1 small cinnamon stick (about 1.5 in / 4 cm)
- 3 green cardamom pods, lightly crushed
- 3 whole cloves
- 2 medium onions, thinly sliced — about 2 cups (300 g)
- 1 tbsp (15 g) ginger-garlic paste
- 1 tsp (2 g) turmeric powder (for gravy)
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1 cup (240 g) plain yogurt, whisked
- 1 cup (240 ml) water (adjust for desired gravy consistency)
- 2–3 green chilies, slit (to taste)
- 1 tsp (5 g) sugar
- 1 tsp (5 g) garam masala
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves)
- 1 tbsp (15 ml) lemon juice

Instructions

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

1. Marinate the fish pieces with 1 tsp (5 ml) salt and 1 tsp (5 ml) turmeric; set aside for 15–20 minutes. Heat 1/3 cup (80 ml) mustard oil in a wide skillet until smoking point, reduce heat, and shallow-fry the fish pieces in batches until golden on both sides; transfer to a plate and reserve.
2. In the same pan, leave 2 tbsp (30 ml) oil and discard excess. Add bay leaves, cinnamon stick, cardamom, and cloves; fry briefly until aromatic.
3. Add the sliced onions and sauté on medium-low heat until deep golden brown, stirring often to avoid burning (about 12–15 minutes).
4. Stir in the ginger-garlic paste and cook 1–2 minutes. Add 1 tsp (5 ml) turmeric, red chili powder, ground coriander, and ground cumin; cook until the raw spice smell subsides.
5. Lower the heat and add the whisked yogurt in a slow steady stream, stirring constantly to prevent curdling. Add 1 cup (240 ml) water, sugar, and adjust salt to taste; bring to a gentle simmer to form a cohesive gravy.
6. Carefully add the fried fish pieces to the simmering gravy, spooning sauce over them. Add slit green chilies and simmer gently 6–8 minutes more so the fish absorbs flavors without breaking apart.
7. Finish with garam masala, chopped cilantro, and lemon juice. Drizzle remaining 2 tbsp (30 ml) mustard oil heated until just smoking (optional tadka) over the dish for authentic aroma. Serve hot with steamed rice or pulao.

1. Marinate the fish pieces with 1 tsp salt and 1 tsp turmeric; set aside for 15–20 minutes. Heat 1/3 cup (80 ml) mustard oil in a wide skillet until smoking point, reduce heat, and shallow-fry the fish pieces in batches until golden on both sides; transfer to a plate and reserve.
2. In the same pan, leave 2 tbsp (30 ml) oil and discard excess. Add bay leaves, cinnamon stick, cardamom, and cloves; fry briefly until aromatic.
3. Add the sliced onions and sauté on medium-low heat until deep golden brown, stirring often to avoid burning (about 12–15 minutes).
4. Stir in the ginger-garlic paste and cook 1–2 minutes. Add 1 tsp turmeric, red chili powder, ground coriander, and ground cumin; cook until the raw spice smell subsides.
5. Lower the heat and add the whisked yogurt in a slow steady stream, stirring constantly to prevent curdling. Add 1 cup (240 ml) water, sugar, and adjust salt to taste; bring to a gentle simmer to form a cohesive gravy.
6. Carefully add the fried fish pieces to the simmering gravy, spooning sauce over them. Add slit green chilies and simmer gently 6–8 minutes more so the fish absorbs flavors without breaking apart.
7. Finish with garam masala, chopped cilantro, and lemon juice. Drizzle remaining 2 tbsp (30 ml) mustard oil heated until just smoking (optional tadka) over the dish for authentic aroma. Serve hot with steamed rice or pulao.