Fish Rezala also know as Macher Rezala is an aromatic dish that originates from the Indian subcontinent, particularly from the region of Bengal.
It is a popular Bengali delicacy that showcases the rich culinary heritage of the region.
Rezala is known for its rich, creamy, and flavorful gravy, which is infused with a blend of aromatic spices and yogurt.
Fish Rezala is typically prepared using freshwater fish varieties like Rohu, or Katla. Here are the simple steps to follow.
Key Takeaways:
- Fish Rezala is a delicious Bengali dish.
- It is characteristically made from freshwater fish.
- The spices and yogurt mix are the key to its taste.
- Fish Rezala tastes rich, creamy, tangy and sour.
- As alternatives, you can try Chicken Rezala, Mutton Rezala, Rui Posto, and Doi Maach.
The Ingredients:
- Rohu Fish – 5 pieces (cut and cleaned)
- Yogurt – 3 Tbsp
- Cashew Nuts– 10 pieces (pasted)
- Raisins – 10 pieces (pasted)
- Onions – 2 pieces (boiled and pasted)
- Ginger Garlic Paste– 2 Tbsp (pasted with 2 red chili)
- Red Chilis – 2 pieces (used in ginger garlic paste)
- Turmeric Powder – 1 Tbsp
- Garam Masala – Half spoon
- Coriander Powder – 1 Tbsp
- Cumin Powder – 1 Tbsp
- Bay Leaf – 1 piece
- Dry Red Chilis – 2 pieces
- Cumin seeds– 1 Tbsp
- Cinnamon Stick – 2 pieces
- Black pepper – 5 pieces
- Cloves – 2 pieces
- Cardamom – 3 pieces
- Onion boiled water – 1 cup
- Refined Oil – 3 Tbsp
- Ghee – 1 Tbsp
- Salt – As required
How to Cook Fish Rezala (Step by Step Images)?
1. Marinate the fish pieces only with pinch of salt and leave it for 10 minutes.
2. Fire up the chulha or clay stove, add the wok or kadai and add the oil.
3. Add the fish when the oil is hot, fry it very carefully. Flip it once only. Fry it till light brown.
4. Fry all the fish in the same way and keep it aside.
5. Add 1 tbsp ghee in the oil and also the whole spices such as bay leaf, dry red chilis, cinnamon, cumin seeds, black pepper, cloves, and cardamom. Fry it for 1 minute.
6. Add the ginger and garlic paste. Fry it well.
7. Add the onion paste and salute it for 5 minutes, and then add the coriander powder. Add some boiled onion water. Stir it for 2 mins.
8. Add the yogurt while removing the pan from the fire but if you are doing it in the gas stove then make the flame low to add the curd and mix it well. In this way the yogurt will not have any extra air bubbles and it will mix well.
9. Add the cashew and raisin paste. (I have used raisins instead of sugar).
10. Cook it for 10 mins and add some lukewarm water to make the gravy according to desired consistency. Turn it to boil, add half spoon salt and then add the fried fish pieces.
11. Add the garam masala and a pinch or black pepper powder.
12. Cook it for 10 mins and add half spoon rose water, (you can add kewra water if you want).
13. Cover it with a lid for 5 mins and Fish Rezala is ready. Serve it with steamed basmati rice.
Recipe Card
Fish Rezala Recipe | Macher Rezala
Ingredients
- 5 pieces Rohu Fish (cut and cleaned)
- 3 tablespoons Yogurt
- 10 pieces Cashew Nuts (pasted)
- 10 pieces Raisins (pasted)
- 2 pieces Onion (boiled and pasted)
- 2 tablespoons Ginger Garlic Paste (pasted with 2 red chili)
- 1 tablespoons Turmeric Powder
- ½ tablespoon Garam Masala
- 1 tablespoon Coriander Powder
- 1 tablespoon Cumin Powder
- 1 piece Bay Leaf
- 2 pieces Dry Red Chili
- 1 tablespoon Cumin Seed
- 2 pieces Cinnamon Stick
- 5 pieces Black pepper
- 2 pieces Clove
- 3 pieces Cardamom
- 1 cup Onion boiled water
- 3 tablespoons Refined Oil
- 1 tablespoon Ghee
- Salt to Taste
Instructions
- Marinate the fish pieces only with pinch of salt and leave it for 10 minutes.
- Fire up the chulha or clay stove, add the wok or kadai and add the oil.
- Add the fish when the oil is hot, fry it very carefully. Flip it once only. Fry it till light brown.
- Fry all the fish in the same way and keep it aside.
- Add 1 tbsp ghee in the oil and also the whole spices such as bay leaf, dry red chilis, cinnamon, cumin seeds, black pepper, cloves, and cardamom. Fry it for 1 minute.
- Add the ginger and garlic paste. Fry it well.
- Add the onion paste and salute it for 5 minutes, and then add the coriander powder. Add some boiled onion water. Stir it for 2 mins.
- Add the yogurt while removing the pan from the fire but if you are doing it in the gas stove then make the flame low to add the curd and mix it well. In this way the yogurt will not have any extra air bubbles and it will mix well.
- Add the cashew and raisin paste. (I have used raisins instead of sugar).
- Cook it for 10 mins and add some lukewarm water to make the gravy according to desired consistency. Turn it to boil, add half spoon salt and then add the fried fish pieces.
- Add the garam masala and a pinch or black pepper powder.
- Cook it for 10 mins and add half spoon rose water, (you can add kewra water if you want).
- Cover it with a lid for 5 mins and Fish Rezala is ready. Serve it with steamed basmati rice.
