Kalojire diye Macher Rosha
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.
Servings: 4 Portions
Calories: 277kcal
Cost: Rs 150
Ingredients
- 4 piece fish Katla fish, 100g each
- 1 Onion
- 1 Tomato big
- 1 tablespoon Garlic Paste
- 2 Green Chilies
- 8 tablespoon Mustard Oil the entire will not be used
- 1 teaspoon Red Chili Powder
- 1 teaspoon Sugar
- 1.5 teaspoon Turmeric Powder
- 1 teaspoon Nigella Seed / Kalojire / Kalonji
- 1.5 teaspoon Salt
Instructions
- Wash and pat the fish chunks dry.
- Sprinkle them with 1 teaspoon of salt and 1 teaspoon of turmeric powder.
- Marinate the fish and let it sit for 10 minutes before frying.
- In the meantime, finely chop one onion and one tomato. Also, cut two green chilies in half.
- Heat 8 tablespoons of mustard oil in a pan, wok, or Kadhai.
- Heat the oil until its color changes.
- Begin frying the fish chunks. Keep the flame high, fry one side for 30 seconds, then flip and fry the other side.
- Continue this process for the remaining fish.
- I use extra oil for frying. Once done, I leave 3 tablespoons of oil in the pan to make the curry.
- The rest of the oil is flavored with chili and saved to serve with rice.
- To prepare the curry, temper the remaining 3 tablespoons of oil in the pan with 1 teaspoon of nigella seeds (also known as Kalojire or Kalonji).
- Add the green chilies to the tempered oil.
- Now, add the chopped onion and stir constantly.
- Cook on medium heat until the onion changes color.
- Then, add the chopped tomatoes and mix.
- Once the tomatoes soften, add 1 tablespoon of garlic paste.
- Mix continuously and cook for 2 minutes. Finally, add ½ teaspoon of turmeric powder and 1 teaspoon of teaspoon of sugar and half a teaspoon of salt.
- Stir and cook for another two minutes, adjusting the spices if necessary.
- Once the mixture starts releasing oil, add one-third cup of water and mix well.
- Continue cooking until all the water has evaporated. You'll notice the oil has a beautiful red color and the tomatoes are completely soft.
- Now, add two cups of water and bring it to a boil.
- As soon as it boils, add the fried fish. Mix thoroughly and cook on medium heat until the sauce thickens.
- This should take about five to six minutes to cook perfectly.
- I prefer this consistency for Macher Rosha, but you can make it thinner and, of course, omit the sugar.
- While Macher Rosha pairs wonderfully with rice, you should definitely try it with Roti at least once!
While you can fry fish with less oil, I use extra oil and then use the leftover oil in other dishes.
Video
Nutrition
Serving: 150g | Calories: 277kcal | Carbohydrates: 7.2g | Protein: 22g | Fat: 17.8g | Saturated Fat: 2.5g | Cholesterol: 36mg | Sodium: 1215mg | Fiber: 2g | Sugar: 3.6g
