Rui Kalia (Rohu in Rich Onion Gravy)

Rohu (rui) is the most-eaten fish in Bengal. For weddings and special lunches it becomes kalia – fried fish in a thick, royal gravy. Carp or any firm white fish works well in Europe.

Video by Recipe House on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 20 min
• Cook 35 min
• gluten-free
• Famous in West Bengal

Ingredients

• 800 g rohu or carp steaks
• 1 tsp turmeric
• 1½ tsp salt
• 5 tbsp mustard oil
• 2 bay leaves
• 3 green cardamom, 3 cloves, 2 cm cinnamon
• 2 onions, ground to a paste
• 1 tbsp ginger paste
• 1 tsp garlic paste
• 2 tsp Kashmiri chilli powder
• 1 tsp cumin powder
• 100 g yogurt, whisked
• 1 tsp sugar
• 2 green chillies, slit
• 1 tsp garam masala
• 1 tbsp ghee

Method

1. Rub the fish with half the turmeric and salt. Heat the mustard oil until it smokes and fry the fish 3 minutes per side until golden. Set aside.
2. In the same oil fry bay leaves and whole spices, then the onion paste for 8–10 minutes until golden brown.
3. Add ginger, garlic, chilli, cumin and the rest of the turmeric with a splash of water and fry until the oil separates.
4. Lower the heat, stir in the yogurt, sugar and remaining salt, then add 250 ml warm water and bring to a simmer.
5. Add the fish and green chillies and simmer gently for 6–8 minutes. Finish with garam masala and ghee and serve with rice or pulao.

Tip: Ask your fishmonger for carp steaks (Karpfen) – the closest European fish to rohu.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.