| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 21g | 6g | 10g |
| sugars | fibre | protein | salt |
| 5g | 2g | 28g | 1g |
Why I Love Indian Fish Rezala
There are myriad of reasons why I am enamored with this particular Indian dish, the Fish Rezala. Channeling my Californian creativity while honoring my Gujarati heritage, this dish has become a mainstay in my repertoire. With a healthy blend of taste, nutrition, and tradition, it takes me right back to my early days of learning the art of fusion cooking in my mother’s kitchen. This lip-smacking delicacy has no doubt its own unique characteristics, but in essence, it echoes the synergy derived from melding my Indian roots with my West Coast culinary sensibilities.
A Homage to Heritage
My love for Fish Rezala starts with how it pays homage to my roots. It’s a sublime blend of flavors that showcase the intricate palate of Indian cuisine. The use of Greek yogurt, for instance, brings a tangy creaminess to the dish that reminds me of the homemade dahi (yogurt) my mother used when cooking in India. She would hang it in a muslin cloth for hours to drain the excess water, creating a rich and creamy base for her specialty dishes.
Inspired by Indian chefs like Vivak Dubey, Fish Rezala also showcases the complex use of spices for which Indian cuisine is revered. The heavenly aroma that emanates from this dish as it cooks is sure to invigorate your senses and transport you to the bustling spice markets of Gujarat.
Tantalizing the Tastebuds
When it comes to taste, Fish Rezala never disappoints. The creamy gravy, brought to stunning heights by the cashew paste and Greek yogurt, perfectly complements the delicate taste of the fish. Accentuated by the warmth of spices like cinnamon and cloves, the dish sings in harmonious notes of smokiness, sweetness, and spice.
While being distinctive in flavor, Fish Rezala does share similarities with other Indian favorites like the aromatic Murg Rezala (chicken cooked in a yogurt-based sauce). When planned for a multi-course meal, you can serve it with Naan, Jeera Rice, or even Mediterranean dishes like Tabbouleh or Greek salad, highlighting the fusion aspects of this delicious entreé.
In the end, my love for Fish Rezala isn’t just about the dish itself — it’s about what it represents. It’s a testament to my journey as a cook, a nod to traditions and flavors of my past, and a tribute to the new culinary cultures I’ve embraced. It’s an exciting narrative of flavors, waiting to be explored one spoonful at a time.
What You’ll Need
- 2 lbs Fish fillets
- 2 cups Greek Yogurt
- 2 large Onions, finely chopped
- 2 tablespoons Ginger paste
- 2 tablespoons Garlic paste
- 4 Green chilies, slit
- 4 tablespoons Cashew paste
- 2 cups Milk
- 4 Bay leaves
- 1 teaspoon Peppercorns
- 6 Cloves
- 2 Cinnamon Sticks
- 2 teaspoons Turmeric Powder
- 2 teaspoons Red chili powder
- 2 teaspoons Garam Masala Powder
- 4 tablespoons Vegetable oil
- 1 tablespoon Ghee (clarified butter)
- Salt to taste
- Fresh Coriander Leaves for garnish
Method
Step One
First, marinate the fish fillets with salt, turmeric powder, and red chili powder. Set it aside to marinate for at least 15-20 minutes.
Step Two
Heat the vegetable oil in a large frying pan over medium heat. Once the oil is heated, place the marinated fish fillets in the frying pan. Fry the fillets on each side until they are golden brown. Once done, remove the fish from the pan and set it aside.
Step Three
In the same pan, add the ghee and allow it to melt. When the ghee is hot, toss in the bay leaves, peppercorns, cloves, and cinnamon sticks. Sauté these spices for a minute or until they start to release their aroma. Then add the finely chopped onions to the pan and sauté them until they turn golden brown.
Step Four
Next, add the ginger paste, garlic paste, and slit green chilies to the pan. Stir well and cook until the raw aroma of the ginger and garlic goes away.
Step Five
Once the ginger and garlic are well-cooked, put in the yogurt and cashew paste into the pan, stirring well to combine all ingredients. Cook this mixture for a few minutes until it thickens.
Step Six
Now, pour in the milk into the pan and continue to cook on a low flame until the gravy thickens again. Then, sprinkle the garam masala powder over the gravy and mix it in well.
Step Seven
Finally, add the fried fish fillets back into the pan, making sure they’re well-coated with the gravy. Let it simmer for another 5 minutes, then switch off the flame.
Step Eight
Garnish your Fish Rezala with fresh coriander leaves before serving. Enjoy this dish with steamed rice or roti for a delightful meal.
