Bengali Rui Macher Kalia

Heat the mustard oil in a kadhai until it reaches its smoking point to remove pungency, then gracefully lower the heat. Fry the marinated fish steaks until they achieve a deep, beautiful golden brown crust on both sides. Remove and set aside.

In the residual fragrant oil, drop in the cumin seeds and bay leaf, allowing them to crackle and release their aroma.

Introduce the grated onion and fry patiently until it turns a lovely light brown. Follow this with the onion paste and ginger-garlic paste. Sauté masterfully until the raw essence is entirely cooked out.

Blend in the tomato puree, turmeric, and Kashmiri red chilli powder. Simmer the mixture until the oil begins to distinctively separate from the rich masala.

Reduce the flame to its lowest setting and vigorously stir in the whisked curd to maintain a silky emulsion without splitting. Cook the base for another few minutes.

Add the softened, soaked raisins, salt, and warm water. Bring this luscious gravy to a robust, rolling boil.

Gently slide the perfectly fried fish steaks and slit green chillies into the bubbling sauce. Cover tightly and simmer on low heat, allowing the fish to absorb the profound, festive flavors.

Conclude by elegantly dusting the dish with Bengali Garam Masala. Turn off the heat and allow the curry to rest, marrying the flavors before service.