Fish Rezala

Ingredients:

• 3 large pieces rohu fish
• 50 grams cold sour curd or yogurt
• 2 medium onions (make a paste)
• 2 tsp. ginger paste
• 1 tsp. garlic paste
• 4-5 dry red chilies
• 6-8 black peppercorn
• 1 tsp. nutmeg paste
• 1 tsp. mace paste
• 2 tsp. kewra water
• 2 tsp. rose water
• 5-6 tbsp. sunflower/soya oil
• ½ tsp. sugar
• Salt to taste
• 2oo ml water

For tempering:

 
 Whole garam masala ( 1” cinnamon, 2 green cardamom, 2 cloves)

 

Making Procedure:

Wash the fish very well, marinate with a little salt and keep aside for 5 minutes.

Heat oil in a kadai and fry the fish pieces ( until they turn in light brown color.) Remove from the oil and keep aside.

Add cinnamon stick, green cardamom, and clove in the same oil. When the oil becomes fragrant add onion paste and fry it on medium heat for 4-5 minutes or until the paste turn light golden color.

Now add ginger-garlic paste, dry red chilies, black peppercorn. Stir and fry it for 3-4 minutes.

Then add sour curd and stir continuously for a minute. Add nutmeg & mace paste and fry for a minute on low heat.

Add water, salt & sugar, stir it and bring to boil. When the mixture starts boiling add the fried fishes and cook it covered till the gravy reaches to a thick form.

Now add kewra & rose water and cook for a minute on very low flame. Remove from heat. Now the dish is ready.

 

Serve hot with pulao or plain rice.