Ø 500 gms Rohu fish, cleaned and cut into convenient piece
Ø 1 cup thick and freshcurd, beaten
Ø 8 cloves of garlic, crushed
Ø 3 bay leaves
Ø ½ tsp garam masala
Ø 1” long piece of ginger, minced
Ø 3 medium sized onions, minced
Ø 6 red chillies, minced
Ø 3 cardamoms, crushed
Ø 4 tblsp ghee
Ø A big pinch of sugar
Ø Salt to taste
Cut the fish into pieces and rub in salt into the fish pieces and keep it aside in the fridge for about two hours. Rinse and dry fish pieces.
Heat ghee and fry fish but remove before it browns. Mix onion, ginger, garlic, chillies and salt into curd and beat to make a uniform thick liquid.
Heat the ghee again, add curd mixture, bring to a boil, add fish, bay leaves and cardamoms. Cook on low flame till fish is tender and gravy quite thick. Add sugar and sprinkle masala. Take it off the flame and serve hot with rice.
