Rezala curry is a dish with a complex history, reflecting influences from Mughal, Bengali, and possibly Persian cuisines. Its unique combination of flavors and creamy texture has made it a beloved part of Indian and Bengali culinary traditions.
2 tablespoons ghee
2-3 dried red chilies (adjust to your spice preference)
1 pound (450g) boneless turkey, cut into bite-sized pieces
1 cup Rupen's Korma sauce
1-2 tablespoons Rupen's Jalapeno Paste (Thecha) (adjust to your spice preference)
Salt, to taste
1/2 teaspoon rose water
Dried rose petals, for garnish
Heat 2 tablespoons of ghee in a saucepan over medium heat. Add dried red chilies and fry for 30 seconds until aromatic, being careful not to burn them. Set aside for garnish.
In the same saucepan with remaining ghee, sauté turkey pieces for 5 minutes until browned, seasoning with a pinch of salt.
Add the Rupen's Korma sauce until it simmers. Stir in Rupen's Jalapeno Paste to taste.
Return semi-cooked turkey to the sauce and simmer for 10 minutes with a lid on.
Simmer until turkey is tender and sauce thickens. Adjust seasoning with salt.
Garnish with reserved fried red chilies, rose water, and dried rose petals.
Serve hot with rice or naan. Enjoy!