File:Rohu Maacher Kalia.jpg

English: Rohu Maacher Kalia.

You know you're walking past a Bengali household when the aroma of salt and turmeric rubbed fish being fried in hot mustard oil hits you. It's not a whiff, definitely not subtle. The scent of fried fish is pleasant to all bongs. In a frying pan brown some onions and add ginger-garlic paste and sauté till fragrant. In goes some green chillies, a bit of turmeric and red chilli powder mix and fresh tomato purée. The sautéing process continuous till the oil begins to separate out, an indication that the gravy's going excellent and soon water comes to its aid to set it to the right consistency. After gently placing the fired Rohu fish into the roiling gravy, turn down the heat and let the fish cook. As its almost about to be done, a bit of cumin and chopped up fresh coriander leaves world be a lovely addition.

Served hot on a bed of steamed rice and garnished with a green stalk of coriander along with golden fried barista and some typical aloo bhaja or potato fries.