Rui Kalia

Name: Rui Kalia
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian (Westbengal)
Ingredients: Rui (rohu) steaks: 600g; Onion: 200g, sliced; Ginger paste: 1½ tsp; Garlic paste: 1 tsp; Tomato: 150g, chopped; Turmeric: 1½ tsp; Red chilli powder: 1½ tsp; Coriander powder: 1 tsp; Cumin powder: 1 tsp; Garam masala: ½ tsp; Bay leaf: 2; Cardamom: 3, Clove: 3, Cinnamon: 1-inch; Mustard oil: 4 tbsp; Salt: 1½ tsp; Sugar: ½ tsp; Hot water: 200ml; Kalia requires the masala to be very well-cooked — don't rush step 4; Use mid-section rui steaks — they hold shape better than tail pieces; A tablespoon of ghee at the end adds richness; Serve with gobindobhog rice

🟢 Veg🌾 Gluten-free📊 Medium

Rohu carp in a dark, spice-heavy kalia gravy with fried onion, whole garam masala and mustard oil — a Bengali Sunday dinner staple.

⏱️15 minPrep

🔥35 minCook

🕒50 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Rui Kalia

Coat fish in ½ tsp turmeric and salt; fry in smoking oil 3 min each side until golden-brown.
Remove.
Add bay leaf, cardamom, clove, cinnamon to oil.
Fry 30 sec.
Fry onion until deep golden-brown.
Add ginger-garlic pastes; fry 2 min.
Add remaining spice powders and tomato; cook until oil surfaces, about 6 min.
Add hot water, sugar, salt.
Return fish; simmer uncovered 10 min until gravy is thick and aromatic.
Finish with garam masala.

📖 Cultural notes

|---|---|---|---|---| | 345 kcal | 32g | 13g | 18g | 3g | Rui is the most widely consumed freshwater fish in Bengal and Bangladesh — farmed extensively in ponds throughout the delta. Rui Kalia is the "company dish" — what Bengali families cook when relatives visit or festivals arrive. Its deep colour and thick gravy signal effort and respect. ---

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