Rui Macher Rezala (Rohu Fish in white gravy - Bong style)

 

            Rui Macher Rezala is a traditional and a very popular Bengali style fragrant Fish curry cooked in a creamy yogurt based gravy. With a slight aroma coming from the kewra water and the nutty flavour from the Cashew paste, this is surely a connoisseurs delight and is a sure shahi dish. 

          I made use of Rohu fish. However, any other variety works just as good. This recipe calls for a gravy with a slightly thicker consistency. It is mildly spiced, mostly coming from the ground peppercorns. There are many versions to this delicacy, but the end result is simply mouth watering. Mutton and chicken rezala are another two dishes which are also very popular.

          Rui Macher Rezala is very much a part of the menu in many Bengali restaurants in and around Kolkata. This recipe is also very popular in Bangladesh. This dish is usually cooked in mustard oil and some ghee for an authentic flavor. 

          It is a great party recipe and is mostly cooked during special occasions. Enjoy it with hot steamed rice or Basanti Pulao / veg. pulao for a great comfort meal. So check out the step by step pictorial recipe to prepare this amazing Durga Puja special dish. 

• 2-3 Rohu fish fillet, cleaned
• 1 tsp. lime juice
• 3 tbsp. mustard oil
• 1 tbsp. ghee
• 2-3 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 2 dry red chilies
• 1 tsp. cumin seeds
• 1 onion, roughly chopped
• 1" ginger
• 3-4 garlic cloves
• 4 green chilies
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1/2 tsp. pepper powder
• 1 cup yoghurt
• 6-8 cashew nuts
• 1 cup milk
• salt to taste
• 1/2 tsp. garam masala powder
• 2 green chilies, slit
• 1 tsp. kewra water

          Blend together cashew nuts and yoghurt till smooth. Keep aside. Grind the onion, ginger, 4 green chilies and garlic into a paste. Keep aside. 

          Marinate the fish with a pinch of salt and lime juice for 5-10 minutes. Heat 2 tbsp. oil in a pan and fry them till light brown. Keep aside. 

          Heat remaining oil and ghee and temper with bay leaves, cinnamon, cardamoms, cloves, cumin seeds and dry red chilies. Sauté for a few seconds.

          Add the ground onion paste and sauté for 2 minutes. 

          Add roasted coriander powder, roasted cumin powder and pepper powder. Mix well and sauté for a few seconds. 

          Now add the cashew-yoghurt mix and simmer for 2-3 minutes or till the oil separates. 

 

          Add the milk and salt to taste. Bring it to a boil. 

          Then add the fried fish and cook, covered, till the gravy thickens to a desired consistency.

          When done, add 2 slit green chilies, kewra water and garam masala powder. Give it a stir and switch off the flame.

          Enjoy this aromatic fish curry with hot steamed rice, or Basanti / veg. pulao. 

                      Marinate the fish with a pinch of salt & lime juice for 5-10 minutes. 

                      Heat 2 tbsp. oil in a pan & fry them till light brown. Keep aside. 

                   Heat remaining oil & ghee & temper with bay leaves, cinnamon, cloves, 

                      cumin seeds and dry red chilies. Sauté for a few seconds.

                          Add the ground onion paste and sauté for 2 minutes. 

                    Add roasted coriander powder, roasted cumin powder & pepper powder. 

                    Mix well and sauté for a few seconds. 

                        Add the cashew-yoghurt mix.

 

                       Simmer for 2-3 minutes or till the oil separates. 

                       Add the milk and salt. Bring it to a boil. 

                              Add the fried fish & cook, covered, till the gravy thickens to a 

                              desired consistency.

                       When done, add 2 slit green chilies, kewra water & garam masala 

                        powder. Give it a stir and switch off the flame.

                   Enjoy this aromatic fish curry with hot steamed rice, or Basanti / veg. pulao.