How to make alu diye roopchand macher Kalia

The marinated  roopchand fish chunks are fried and then simmered in a thick gravy made with tomatoes, onions, garlic, and ginger and sometimes added with potatoes finished in a warm, spicy, cumin, coriander flavored sauce and this is How to make alu diye roopchand Macher Kalia in Bengali style

Ingredients:

• Roopchand fish 4 pieces
• potatoes –two medium size
• tomato-1 (chopped)
• onion 1 (chopped)
• ginger garlic paste 1 tablespoon each
• 3 green chilies
• Small bunch of coriander leaves(chopped )
• garam masala powder -1/2 teaspoon
• 1 dry red chili
• turmeric powder 1 teaspoon
• red chili powder 1 teaspoon
• coriander powder 1 tablespoon
• cumin powder 1 teaspoon
• salt to taste
• oil -1/2 cup(fry and gravy)
• water ½ cup
• 1 bay leaf

How to make alu diye roopchand macher kalia

• first, rub the fish pieces with salt and turmeric powder and keep it for 10 minutes
• heat oil in a pan and deep fry the fish and keep aside
• In the same oil tamper the cumin, bay leaf, and dry red chili
• Now add the onion and fry it till its color changes to light brown then add potatoes (cut into slices), ginger garlic paste and sauté for 5 minutes
• This is the stage to add tomato, cumin, coriander, turmeric, and red chili powder salt and cook till the raw smell of the spices goes off.
• Add the fried fish and cover it for 2 minutes to soak the gravy
• In the final stage add chopped coriander leaves, green chilies, and garam masala powder then serve hot with steamed rice.

Conclusion: Though it is a seawater fish taste is somewhere like rohu/Katla (river fish), so anyone who doesn’t like seawater fish can try this fish.

My other roopchand fish recipes are roopchand fish curry and peyajkoli diye roopchand macher jhal

How to make alu diye roopchand macher Kalia

The marinated  roopchand fish chunks are fried and then simmered in a thick gravy made with tomatoes, onions, garlic, and ginger and sometimes added with potatoes finishedin a warm, spicy, cumin, coriander flavored sauce and this is How to make alu diye roopchand Macher Kalia in Bengali style

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course fish, Main Course

Cuisine Bengali, Indian

Servings 1

Calories

Equipment

• A kadai or a fry pan
• Spatula

Ingredients

  

• 4 Roopchand fish
• 2 Potato
• 1 tomato
• 1 Onion (chopped)
• 1 tbsp  ginger-garlic paste
• 3 green chili
• coriander leaves
• 1 whole red chili
• 1 tbsp  turmeric powder
• 1 tbsp red chili powder
• 1 tbsp cumin powder
• 1 tbsp Coriander Powder
• 1/2 tbsp Garam masala
• 1 bay leaves
• 1/2 cup Mustard oil
• salt

Instructions

 

• firstrub the fish pieces with salt and turmeric powder and keep it for 10 minutes
• heatoil in a pan and deep fry the fish and keep aside
• In the same oil tamper the cumin, bay leaf and dry red red chilli
• Now add the onion and fry it till it color changes to light brown then add potatoes (cut into big cube) ginger garlic paste and sauté for 5 minutes
• This is the stage to add tomato, cumin, coriander, turmeric and red chilli powder salt and cook till the raw smell of the spices goes off.
• Addthe fried fish and cover it for 2 minutes to soak the gravy
• In the final stage add chopped coriander leaves, green chilies and garam masala powder then serve hot with steam rice.