Doi maach (fish in curd gravy)

Ingredients

• 6 pieces rohu or katla, about 500 g
• 1 cup thick curd, whisked
• 1 onion, ground to a paste
• 1 tsp ginger paste
• 1 tsp turmeric and 1 tsp Kashmiri red chilli powder
• 2 bay leaves, 3 cardamoms, 3 cloves, 1 small stick cinnamon
• 1 tsp sugar
• 4 tbsp mustard oil
• ½ tsp garam masala powder
• Salt to taste

Method

1. Rub the fish with salt and ½ tsp turmeric and fry in mustard oil until golden. Set aside.
2. In the same oil add bay leaves and whole spices, then the onion paste. Fry until light brown.
3. Mix the curd with ginger paste, chilli powder, the remaining turmeric, sugar and salt.
4. Lower the heat and add the curd mixture, stirring all the time so it does not split. Cook for 4–5 minutes.
5. Add ½ cup water and the fried fish. Simmer for 6–8 minutes until the gravy thickens.
6. Sprinkle garam masala and serve with rice or polao.