Ilish Macher Rezala

Ilish Macher Rezala

Ingredients:

• 4-6 pieces of ilish (hilsa) fish
• 1 onion, sliced
• 2-3 green chilies, chopped
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt to taste
• 1/2 cup yogurt
• 2-3 tablespoons vegetable oil
• 1/2 cup water
• Coriander leaves for garnishing

For Rezala paste:

• 1 onion, sliced
• 1 tablespoon cashew nuts, soaked in water
• 1 tablespoon poppy seeds, soaked in water
• 1 tablespoon desiccated coconut
• 1 teaspoon white pepper powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon fennel seeds

Instructions:

1. Wash the ilish fish pieces and pat them dry with a paper towel. Rub the fish pieces with turmeric powder and salt and keep them aside for 10-15 minutes.
2. To make the Rezala paste, grind the sliced onions, soaked cashew nuts, soaked poppy seeds, desiccated coconut, white pepper powder, cumin powder, coriander powder, and fennel seeds to a smooth paste using a blender or food processor.
3. Heat the vegetable oil in a frying pan or kadhai over medium heat.
4. Add the sliced onions to the pan and fry until they turn golden brown.
5. Add the green chilies, ginger paste, and garlic paste to the pan and fry for another minute.
6. Add turmeric powder, cumin powder, coriander powder, and salt to the pan and fry for another minute.
7. Add the Rezala paste to the pan and fry for a few minutes until the oil separates.
8. Add 1/2 cup of water to the pan and bring it to a boil.
9. Add the fish pieces to the pan and gently stir until the fish is well coated with the sauce.
10. Cover the pan with a lid and let it simmer for about 10-15 minutes until the fish is cooked through and the sauce has thickened.
11. Add the yogurt to the pan and stir well.
12. Cook for another 2-3 minutes until the sauce thickens again.
13. Garnish with coriander leaves and serve hot with steamed rice.

Enjoy your delicious Ilish Macher Rezala!