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Rui Macher Kalia

Name: Rui Macher Kalia
Cuisine: Bangladeshi
Ingredients: 1 kg Rohu fish (Rui macher); 4 tbsp Mustard oil; 2 large, finely sliced Onion; 1 tbsp Garlic paste; 1 tbsp Ginger paste; 1 tsp Turmeric powder; 1 tsp Red chili powder; 1 tsp Cumin powder; 1 tsp Coriander powder; 1 cup Yogurt; 3-4 Green chilies; 2 Bay leaves; 1 tsp mixed Whole garam masala (cardamom, cinnamon, cloves); to taste Salt; as needed Water

Rui Macher Kalia is a rich and aromatic fish curry from Bangladesh, featuring freshwater Rohu fish cooked in a spiced yogurt and mustard-based gravy. It is celebrated for its balanced flavors of heat, tanginess, and creaminess, often served during special occasions and family gatherings, symbolizing the region's love for river fish dishes.

15 ingredients

spicytangyaromaticcreamymustard

Culinary DNA Preview

Bangladeshi70%

Mughal30%

Ingredients

Rohu fish (Rui macher)
1 kg
Mustard oil
4 tbsp
Onion
2 large, finely sliced
Garlic paste
1 tbsp
Ginger paste
1 tbsp
Turmeric powder
1 tsp
Red chili powder
1 tsp
Cumin powder
1 tsp
Coriander powder
1 tsp
Yogurt
1 cup
Green chilies
3-4
Bay leaves
2
Whole garam masala (cardamom, cinnamon, cloves)
1 tsp mixed
Salt
to taste
Water
as needed

Method

Steps not available

Origin Story

Originating from the riverine regions of Bengal, Rui Macher Kalia reflects the traditional use of freshwater fish and indigenous spices in Bangladeshi cuisine, with influences from Mughal culinary practices that introduced richer gravies and yogurt-based sauces.

Culinary DNA

Ingredient ancestry breakdown

Bangladeshi70%

ingredients+techniques

Mughal30%

ingredient_origin

Techniques

frying sautéing simmering marinating

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