How to make Rahu Kalia -

Rahu cooked in yoghurt based gravy

Sanjeev Kapoor

This recipe is from the book Kadai Cooking.

Main Ingredients : Rahu Fillet, Yogurt (दही)

Cuisine : Bengali

Course : Main Course Seafood

advertisement

Rahu Kalia

Rahu Kalia Recipe Card

Print

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Rahu Kalia Recipe

  • Rahu Fillet 4

  • Yogurt whisked 1 cup

  • Refined flour (maida) 1 teaspoon

  • Oil for shallow frying 3 tablespoons

  • Cinnamon 2 inch piece

  • Green cardamom 4

  • Clove 5

  • Bay leaves 2

  • Onion chopped 1

  • Garlic crushed 4 cloves

  • Ginger chopped 2 inch piece

  • Turmeric powder 1/4 teaspoon

  • Roasted cumin powder 1 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Green chilli sliced 3

  • Fresh coriander leaves chopped 1 tablespoon

Method

Step 1

Whisk the yogurt with the refined flour and set aside. Heat the oil in a thick-bottomed kadai and fry the fish, until golden brown on both sides. Drain on absorbent paper.

Step 2

Heat two tablespoons of the same oil in a separate kadai add the cinnamon, cardamoms, cloves and bay leaves.

Step 3

Sauté for one minute, add the onion and sauté till golden brown.

Step 4

Add the garlic, ginger, turmeric powder, roasted cumin powder and chilli powder. Sauté for a minute or two.

Step 5

Remove the kadai from heat and add the yogurt mixture, a little by little, to prevent it from curdling.

Step 6

Return to heat and add the green chillies. Bring to a boil and season with salt.

Step 7

Slide in the fish and bring to a boil again. Lower heat and simmer for two minutes, or until the fish flakes easily and is cooked through. Serve immediately, garnished with coriander leaves.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.