Rui Machher Jhaal Kalia

Bangladesh, International Cuisine, Seafood





1 kg fish, cut into 3/4 inch steaks
1 tsp Cumin seeds
1 large Bay leaf
1 large Onion, chopped
3 Garlic cloves, finely chopped
1 cm Ginger, finely chopped
4 Green Chilli, split down the middle
3 tbls Red Chilli powder
1 tsp Cumin powder
1 tsp Coriander powder
2 tsp Salt
1/2 cup Mustard oil
1/4 cup Yoghurt
1 tsp Sugar (optional)


  1. Marinate the fish with 1 tsp Turmeric and 1 tsp of Salt and set aside.
  2. Heat the oil in a heavy pan over high heat, Fry the fish until golden brown, make sure the oil is very hot or else the fish will stick to the pan.
  3. Set aside the fish.
  4. Turn down the heat to medium, and in the same pan, add the Cumin seeds and Bay leaf until seeds start to pop. Add the Onion, Garlic, and Green Chilli and stir fry until the Onions start to caramelize.
  5. Add the remainder of the spices along with 1/4 cup of water and fry the spices until most of the water evaporates.
  6. Add in the Yoghurt and stir fry until it starts to stick to the pan.
  7. Add the fish steaks turning them over so that both sides have a liberal coating of the spices .
  8. Add 2 cups of water and bring to boil .
  9. Sprinkle in the rest of the Salt and the Sugar ,check for seasoning and add additional salt if necessary.
  10. Reduce heat and simmer for 15 mins until the sauce thickens.
  11. Serve with Rice.