Rui Kalia is a celebratory Bengali fish curry known for its fuller, slightly sweet, and spice‑laden gravy. Rohu pieces are lightly fried for golden edges, then simmered in a slow‑cooked masala of browned onions, tomatoes, ginger‑garlic, and whole garam masala. The gravy is enriched with ghee and often a hint of cashew/raisin for body and mild sweetness, balanced by Kashmiri chili and coriander‑cumin warmth. Finished with garam masala and a drizzle of ghee, it’s best enjoyed with steamed rice, pulao, or basmati.
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Taste profile: medium‑spicy, gently sweet, and aromatic with garam‑masala and ghee.
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Texture: fish tender and flaky; gravy thick, glossy, and clingy.
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Ideal for: festive meals, weekend lunches, and rich Bengali mains.
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Serving suggestion: garnish with coriander and green chilies; pair with steamed rice or a light pulao.
What You Get
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2 pieces of rohu fish in rich kalia gravy.
Key Highlights
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Traditional Bengali kalia with layered spices.
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Balanced heat with a signature mild sweetness.
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Enriched with ghee; optional nuts for body.
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Made fresh to order; packed hot.
Ingredients
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Fish: rohu (rui) pieces.
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Base: onions (browned), tomatoes, ginger‑garlic, green chilies.
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Whole spices: bay leaf, cinnamon, cardamom, cloves, cumin seeds.
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Ground spices: turmeric, Kashmiri/red chili, coriander powder, cumin powder, garam masala.
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Enrichment: ghee, cashew paste/raisins (optional), pinch of sugar (optional); salt; mustard/neutral oil.
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