Ingredients:
– 4 pc Fish Rui or Katla (Approx 400gms)
– 2 tsp turmeric powder
– 1/2 tbsp red chilli powder
– 1/2 tbsp coriander powder
– 1/3 tbsp cumin powder
– Curd 150gms
– 1/2tbsp maida/ chana besan
– 1/2 tsp jeera (cumin)
– 1 Dry red chilli
– 2 Bay leaves
– 4 cloves
– 5 tbsp Mustard oil
– 1 onion
– 1/2 inch ginger
– 1 green chilli

Preparation:
– Marinate the fish for 15 minutes with 1.5 tsp Turmeric powder and salt

– Whisk the curd with 1/2tbsp maida/ chana besan. Make sure it is at room temperature

– Make a paste of 1 onion, 1/2 inch ginger and 1 green chilli

– Mix the masalas and salt with 1/3rd cup water

Cooking:
– Heat mustard oil in a Kadhai till its smoking hot
– Fry the fish till its light reddish on both sides. Each side should take around 4-5 minutes
– Add the onion,ginger and green chilli paste and fry for 2 minutes
– Add the masala mix and cook for 3-4 minutes or till oil separates
– Add the whisked curd on a low flame and keep stirring for 3 minutes
– When oil separates add 1.5 cups water and bring to a boil
– Add the fish pieces
– Bring to a consistency of your choice. For the best taste it should not be too thick or thin.
– Garnish with coriander and green chillis