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Recipe: Bethica's Rui Macher Rezala

Last updated on: October 25, 2024 01:35 IST

Rui Macher Rezala is a traditional but very popular Bengali-style fragrant fish curry, for which the river fish Rohu is simmered in a creamy yoghurt base, says Bethica Das, a food blogger.

The "slight aroma coming from the kewra water and the nutty flavour from the cashew paste" make sure this white gravy Bong curry is for the connoisseur.

She adds, "I used Rohu fish, but any other variety works just as good. This recipe calls for a gravy with a slightly thicker consistency. It is mildly spiced, most of its taste coming from the ground peppercorns."

Rui Macher Rezala is popular on home menus in West Bengal and Bangladesh. It is served in Bengali restaurants, especially in Kolkata and at Bangladeshi eateries too in London, for instance.

Definitely a special occasion preparation, serve it with hot steamed rice or a typical Bengali Basanti Pulao.

Bethica cooks a wide range of Bengali and South Indian food -- her roots are Bengali and she lived in the South for many years, where she developed a flair for creating South Indian dishes. After spending 15 years working in a bank, Bethica turned to blogging. Please do have a look at her recipes here.

Rui Macher Rezala

Rui Macher Rezala

Serves: 2-3

Ingredients

Method 

Editor's Note: Instead of fish, use 250 gm sauteed paneer in this recipe and you have Paneer in Creamy Yoghurt Sauce. Or else similar quantities boiled potatoes or mushrooms.

For Basanti Pulau try this recipe (external link).

Bethica Das is a Sharjah-based food blogger and her blog is named Bethica's Kitchen.

 
BETHICA DAS