Ingredients:

• 10 – thick slices of river fish (Hilsa, Betki etc)
• 2 cups – Curd (beaten)
• 3 – medium-sized Onions (finely chopped)
• 4 – Green chillies (finely chopped)
• 3 tbsp – Mustard oil
• 2 – Bay Leaves
• 3 – Cloves
• 3 – Cardamoms
• 2 cups – water
• salt to taste

Method:

1. Clean and wash the fish.
2. Beat the curd with salt.
3. Marinate the fish slices in the curd mixture for 30 to 40 minutes.
4. Heat mustard oil to a smoking point in a kadhai.
5. Add bay leaves, cloves and cardamoms. Fry for a few seconds.
6. Add onions and green chillies. Saute on low flame until the onions are transparent.
7. Add the marinated fish. Saute very gently for 5 minutes on low flame.
8. Add water and cook on low flame until the fish is done.
9. Serve hot with rice.

Recipe courtesy of Anita Raheja