Fish Rezala

I get so happy during winters ❤ 😉 Crazy ? Yeah, sort of 😛 But then residing in a hot tropical country, we highly appreciate the short winter months. Something to look forward to the entire summer.

Winters also ensures happy months for cooks and foodies. We can dive into thick, rich and spicy gravies, tikkas, stuffed paranthas and generous use of ghee (clarified butter). All this while one basks in the warm sunshine like a lazy, well fed lion 😛

Fish Rezala fits the bill. The recipe is similar to Chicken Rezala, only the chicken has been replaced by fish.

Ingredients and method of cooking are the same. For such kind of gravy use fish steaks of freshwater fish which weighs more than 3 kilograms.

Here’s what I did……………

INGREDIENTS

6 pieces – fish steaks of freshwater fish

1 nos  – large sized onion, grounded to paste

1 tsp – ginger paste

1/2 tbsp – garlic paste

1  tsp – white pepper powder

2 -3 nos – dried whole red chili

2 nos – bay leaf

1/2 cup – curd

1/2 tbsp – cashew nuts

1/2 tbsp – skinned almonds

1 tsp – poppy seeds

4-5 nos – cloves

1 nos – black cardamom

1 stick – cinnamon

1 piece – mace /javitri

1 tsp – sugar

pinch of grated nutmeg /jaiphal

few drops kewra /pandanus flower essence

salt to taste

Oil or ghee

METHOD 

Heat 1 tbsp ghee/ oil in a pan and saute the fish steaks for 1-2 mins. Make sure it does not brown. Marinate the fish steaks with half the onion paste, half the ginger, garlic paste, half the white pepper powder, half the curd, couple of drops of kewra, for 2-3 hours. More taste, if you can marinate overnight.

Soak the cashew and almonds in warm water for an hour. Skin the almonds.

Soak the poppy seeds, separately in warm water for 15 mins

Grind the cashew, almonds and poppy seeds to a fine paste.

Heat oil /ghee in a pan and temper with bay leaves, dried red whole chilies, black cardamom, cinnamon, mace and grated nutmeg. Once they splutter, take the fish steaks out of the marinate and gently lay them in the pan. Fry all sides continuously stirring, do not brown. Will take about 2-3 mins

Now add the rest of all the remaining ingredients and the marinate. Do not add water. Adjust salt. Lower the heat, cover and cook till done. Sprinkle the remaining kewra drops as you switch off the gas.

Served here with Fried rice and fried fish or what we call ‘maach bhaja’ 😀

It has been quite sometime since i partied at FF, so taking this over to Fiesta Friday #94. Hosted by Angie and co-hosted by Judi and Stef.

Let’s party!!! 😀

Happy cooking !! 🙂

Cheers !! 😀

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