Bengali Muslim (Dhaka & Kolkata)
Beef Rezala
Bengal's pale, perfumed court curry: meat simmered in a white gravy of yogurt, poppy-seed and cashew paste, whole green chilies, and dried plums, scented with kewra — delicate, faintly sweet-sour, and entirely unlike a red curry.
1 hr 45 min · Serves 6 · Medium
6
Ingredients
Base
Gravy
Spice
Finish
Method
Start cooking mode- Prep 30 min · Cook 75 min · 105 min total
- medium
- 1
Marinate the meat in yogurt with ginger-garlic and white spices.
- 2
Cook gently in ghee with blended birista, poppy-seed, and cashew paste — keep the gravy pale, never browned.
- 3
Add whole green chilies and dried plums; finish with kewra. The gravy should be white, thin-silky, and aromatic.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
