Ingredients :
Catla or Rohu fish
Salt (for marination)
Turmeric (for marination)
Chilli powder ( for marination)
Mustard oil
Ghee
Dried red chillies
Bay leaves
Cardamom
Cloves
Cinnamon
Cumin seeds
Onion (paste)
Onions (sliced)
Ginger
Tomato
Yoghurt
Turmeric
Red chilli powder
Kashmiri red chilli powder
Cumin (Jeera) powder
Coriander (Dhania) powder
Raisins
Salt
Sugar
Hot water
Bengali garam masala
Green chillies
Steps:
Marinate the fish pieces in salt turmeric and chilly powder.
Deep fry them and keep aside
In the same oil fry some thinly sliced onions and keep aside
Now add red chillies, bay leaf, cardamon, cumin, cinnamon, and cloves to the oil
Add the onion and ginger paste and fry well until the raw smell goes away and the oil starts to separate from the paste
Add in some red chilly powder, turmeric, coriander and cumin powder to the onions and fry well
Add some salt and sugar at this stage. Fry till the masalas are fried well, you can add in some hot water to avoid burning of the masalas
Now add the chopped tomatoes and fry until they turn soft
Add in the whisked yogurt and mix vigorously so that the curd doesn't split
Add hot water, bring the whole gravy to a boil
Adjust salt as needed
Add in the fish pieces
Add in some garam masala, boil for some more time
Add in the fried onions and raisins
Top the gravy with some ghee and green chillies
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