Are Rui and Katla same fish?

No, they are not. In the local Bengali dialect, we refer to Rui, Katla, Mirgel, and Kalbosh as Pona Mach. They look almost identical yet they are different; both in look and taste-wise.

Any other ways to cook the Rui mach or Katla Mach or to be precise Pona Mach?

There are thousands of recipes for fish curry in Bengali cuisine Pona Mach I suppose. In some, we do fry the fish and skip in some. The base of the gravy differs too. I will be sharing a list below.

Talking about Rasha; why this name?

Once someone told me rasha came from Rassedar which means a tangy gravy-based dish. Who knows! All I know in my family a tomato-based tangy thick curry is called Rasha. We use both fish and veggies such as pointed gourd or cauliflower in Rasha.

Is Bengali Fish curry spicy; particularly Kalojire diye Macher Rosha?

Yes, Rasha is supposed to be spicy though not loaded with different types of spices.

What should I serve with Kalojire diye Macher rosha?

Both plain rice and Roti go well with well-made macher Rosha. I do not like to serve it with Pulao or Paratha.

Kalojire diye Macher Rosha recipe Debjanir Rannaghar

Name: Kalojire diye Macher Rosha
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Bengali
Ingredients: 4 pieces of fish (Katla fish, 100g each); 1 Onion; 1 Tomato (big); 1 Tbsp. Garlic Paste; 2 Green Chilies; 8 Tbsp. Mustard Oil (the entire will not be used); 1 Tsp. Red Chili Powder; 1 Tsp. Sugar; 1.5 Tsp. Turmeric Powder; 1 Tsp. Nigella Seed aka Kalojire aka Kalonji; 1.5 Tsp. Salt

Description

Kalojire diye Macher Rosha! Tangy Big Carp (Rohu or Katla) fish curry tempered with Nigella seed! Deep-fried fish is cooked with a tangy curry sauce and then served with steamy rice to soak it all up.

Ingredients

Scale

4 pieces of fish (Katla fish, 100g each)
1 Onion
1 Tomato (big)
1 Tbsp. Garlic Paste
2 Green Chilies
8 Tbsp. Mustard Oil (the entire will not be used)
1 Tsp. Red Chili Powder
1 Tsp. Sugar
1.5 Tsp. Turmeric Powder
1 Tsp. Nigella Seed aka Kalojire aka Kalonji
1.5 Tsp. Salt

Cook Mode Prevent your screen from going dark

Instructions

Wash and pat dry fish chunks.
Sprinkle 1 Tsp. Salt and 1 Tsp. Turmeric powder as well.
Marinate fish chunks and leave those for 10 minor before frying.
Meanwhile, finely chop 1 Onion and chop a Tomato too.
Now cut 2 Green Chilies into halves.
Heat 8 Tbsp. Mustard Oil in a pan/wok/ Kadhai.
You can fry the fish in less oil; I use extra oil to fry fish however use the remaining in other dishes.
Heat the oil till it changes color.
Start frying fish chunks.
Keep the flame high and fry one side for 30 seconds and flip and fry the other side.
Following the same process fry the remaining fish.
I use extra oil and once done I keep 3 Tbsp. Oil in the pan to make the curry and temper the remaining oil with chili to make flavored oil to serve with rice.
Temper the oil remaining in the pan (3 tbsp.) with 1 Tsp. Nigella Seed aka Kalojire aka Kalonji.
Add Green Chillies to the tempering.
Now add chopped Onion and stir continuously.
Cook on medium heat; till the onion changes color.
Now add chopped tomatoes and mix.
Once soften add 1 Tbsp. Garlic paste.
Mix continuously and cook for 2 minutes.
Now add 1/2 Tsp. Turmeric Powder, 1 Tsp. Red Chili Powder, 1 Tsp. Sugar and 1/2 Tsp. Salt as well.
Mix and cook for 2 more minutes; you can adjust the spices if needed.
Once the mixture started to release oil add 1/3 cup of water and mix.
Cook till the water evaporates completely.
You will see the oil is having a nice red color and the tomatoes soften completely.
Now add 2 cups of water and bring it to a boil.
Once the boiling starts, add fried fish.
Mix properly and cook till the gravy thickens on medium flame.
It will take around 5-6 minutes to cook properly.
I prefer this texture for Macher Rosha. You can, however, make it runny and obviously can skip the sugar.
Though macher rosa goes amazingly with rice, however, do try once with Roti!

Prep Time: 15
Cook Time: 20
Category: Main
Method: Cooking
Cuisine: Bengali

Nutrition

Serving Size: 150g
Calories: 277
Sugar: 3.6g
Sodium: 1215mg
Fat: 17.8g
Saturated Fat: 2.5g
Carbohydrates: 7.2g
Fiber: 2g
Protein: 22g
Cholesterol: 36mg