Fish in Yogurt Gravy. Traditional Indian Bengali recipe with minimal spices

Recipe: Link Here

Ingredients (Serves 3-4 persons)

• Freshwater Fish (Caatla Fish used in the recipe) - 400 g
• Yogurt - 150 g
• Mustard oil
• Onion- 3 medium size (Total 150 g)
• Spices - Turmeric Powder - 1.5 tsp, Green chillies - 3 pcs, Ginger: 2 inches, Cardamom - 2 pcs, Clove - 2 pcs, Cinnamon- 1 stick, Bay leaves- 2 leaves, Garam masala- 1/3 tsp
• Raisin - 1 tbsp

Recipe:

• Take 400 g fish, add 1.5 tsp turmeric powder, salt to taste and mix it well with fish.
• Fry the fish pieces in mustard oil. Once one side is fried, flip them over to fry the other side of fish
• Take 1.5 chopped onion (75 g), 2 inch ginger, 2 tsp water. Mix them well to prepare a thick mixture. Then, add 150 g yogurt to the mixture and again mix them well.
• Heat 1 tbsp mustard oil, add 1 tbsp ghee, 1.5 pc chopped onions (75 g). Fry until onions turn brown.
• In the same oil, add 1 cinnamon stick, 2 pcs cardamom, 2 pcs clove, 2 Bay Leaves. Stir well. Add the yogurt mixture prepared in Point 3, 1/2 cup water. Allow it to boil. Add salt & some sugar as per taste
• Once the curry starts boiling, put the fish pieces in it. Cover the wok lid and cook it for 7-8 minutes in low flame. Once cooked, add 1 tbsp raisins, 1/3 tsp garam masala. Add fried onion barista cooked as in point 4 to garnish. Your fish in Yogurt curry is ready

bon appetit