Yes i know its been really really long, hence today i have come with a recipe which to a large extent defines the Bengali cuisine ... the heart throb of Bengali cuisine.... the pulse of it ....and that is Rui Macher Kalia.
Ask any Bengali about it and you would know what it means to a bong ....Anyways lets get cracking.
Ingredients :-
Fish - 1/2 kilo, cut in big pieces(preferably rohu or catla)
Potato - 1 medium sized (cut in pieces of 4)
Onion - 2 medium sized
Ginger garlic paste - 1 1/2 teaspoon
Cauliflower - 10 -11 medium florets
Tomato - 1 chopped
Cumin seeds - 1/4 teaspoon
Bay leaves - 2
Salt - To taste
Sugar - 1/2 spoon
Turmeric - 1/4 teaspoon
Cumin powder - 1/4 teaspoon
Coriander powder - 1/4 teaspoon
Garam Masala - 1/4 teaspoon
Oil - To fry
Method :-
Wash the fish, drain the excess water and marinate it with turmeric powder and salt for about 15 mins. Heat oil in a pan and deep fry the fish on medium to high flame. when the fish becomes brown from both sides take it off the oil and place it on an absorbent paper. Saute the cauliflower and the potatoes on high flame with salt till it becomes half cooked, take it off the flame. heat some oil again and add some cumin seeds, once the seeds splutter add the sugar. Add the chopped onions once the sugar caramelizes and fry till it becomes translucent, to this add ginger- garlic paste. Once this is done add the chopped tomatoes and cook for two more mins. When the mixture starts releasing oil add about 300 ml of water and the cumin and the coriander powder. Allow it boil for approx 1 min. After this add the cauliflower floret and potato to the curry, if required add some more water to the gravy.
Once the potato and cauliflower are completely done add the fried fish pieces and the garam masala. Boil for another 5 mins and take it off the flame.
To experience the magic ...try it with white rice and share it with some one you love !!!
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