By Shreya Goswami
September 21, 2023
A fishy version of the classic Bengali Rezala curry, this dish can be enjoyed with rice, pulao as well as a variety of flatbreads. Check out the easy recipe now.
500g katla steaks/fillets 1 cup white onions, sliced 1 tsp ginger garlic paste ½ cup yoghurt, whisked 2 tbsp poppy seeds, soaked 7-8 cashews, soaked 1 bay leaf 1 tsp shahi jeera 1 tsp black peppercorns 1 cinnamon stick 2 green cardamoms 2 cloves
Image Credit: Pexels
1 tsp coriander powder 1 tsp garam masala powder ¼ tsp kewra essence 1 tbsp ghee 2 green chillies, slit 4 tbsp vegetable oil Salt, to taste 1 tsp sugar ½ cup water
Image Credit: iStock
Grind the cashews and poppy seeds separately to make a smooth paste.
Rub the fish steaks/fillets with a bit of salt. Heat oil and fry the fish until lightly golden on both sides.
In the remaining oil, add the whole spices and sliced onions and saute for 5 minutes. Don’t let the onions turn brown.
Add ginger garlic paste, cashew-poppy paste and the powdered spices and continue cooking until the oil separates.
Add water, mix well and cook for 10 minutes. Add the fish, kewra essence, green chillies and cook for another 5-8 minutes.
Serve the Katla Rezala hot with rice or pulao.