Bengali-Style Fish in Yoghurt

Discussion in 'Food and nutrition' started by Preston Pittman, Mar 1, 2005.

  1. Bengali-Style Fish in Yoghurt

    250 gm Rohu fish
    100 gm Thick curd yoghurt
    1 Tbsp onion paste
    1 Tbsp ginger paste
    1/2 tsp garlic paste
    1 Tbsp sugar
    1 tsp red chile powder
    3 cardamom pods
    3 cloves
    1" stick cinnamon
    2 Bay leaves
    6-8 raisins
    2 green hot chiles (slit)
    4 Tbsp oil
    1 Tbsp ghee
    salt to taste

    Wash the fish. Whip the curd well. In a large bowl prepare a marinade with
    the curd, onion paste, ginger-garlic paste, sugar, chile powder, sugar and
    salt. Mix well. Marinate the fish pieces in the mix for half an hour.
    Grind the garam masala spices. Heat oil in a pan; when the oil is ready
    add the bay leaves and the garam masala and allow it to splutter. Once you
    get the aroma of the masala, add the raisins and fry them lightly. Now add
    the fish pieces and shallow fry them. Finally add the marinade and cook
    until the fish is well done. When the fish is done add the ghee and the
    green chiles. Serve hot with rice. Serves: 4


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