Rui/Bengal Carp Rezala
This is a rich and yummy recipe that tastes awesome and can be served with both steamed rice and pulao. The kewra or rose water can be omitted absolutely if you find the smell too interfering with the food. I usually do since my husband is not too fond of the flavour these ingredients add. Also note that it is devoid of turmeric that is usually used to cook fish – so don’t get alarmed to see whitish gravy!
Ingredients:
- Rui fish/Bengal carp
- Ghee and/or white oil
- Mustard oil
- Bay leaves
- Cinnamon
- Cardamom (both green and black)
- Yogurt (beaten)
- Onion paste
- Ginger paste
- Garlic paste
- Nutmeg powder
- Mace powder
- Kewra water (can be substituted with rose water if preferred)
- Salt
- Sugar
Preparation:
- Rub salt on the fish pieces and lightly fry them (preferably in mustard oil)
- Keep aside
- Heat ghee (or you can mix ghee and white oil) in a pan
- Add bay leaves, cardamom (split) and cinnamon
- Now add the onion, ginger and garlic pastes one by one and fry
- Next add the beaten yogurt, a little water, salt and sugar
- Add the fish pieces when the liquid starts to boil
- Cover and reduce heat
- Turn off heat when the gravy has thickened
- Add ghee, nutmeg and mace powder, kewra water/rose water from top
- Serve