Ingredients:

• 1 kg – Chital Macher Peti (or any fish)
• 1 big Tomato, finely chopped
• 200 g Mustard oil
• Salt and Turmeric
• 1 bunch of Coriander leaves
• 1 cup beaten Curd
• 2-3 Bay Leaves
• Grind into paste:
• 1 big Onion
• 1 whole Garlic
• 1 piece Ginger
• 5-6 hot Red Chillies
• To grind (garam masala):
• 2 Elaichi
• 2 long
• 2 Dalchini

Method:

1. Clean the fish, dry it and rub with 1 tsp salt and 1/2 tsp turmeric.
2. Heat the oil in kadai and fry the fish pieces, covered, till golden brown. Remove and keep aside.
3. Put the bay leaves in and the ground masala (except garam masala) with the chopped tomatoes.
4. Fry and let the oil come out of it.
5. Put 1 cup curd and 1 cup of water.
6. Put the pieces of fish in the curry and lower the flame and let it boil for few minutes.
7. Put garam masala in it and cover it for 5 minutes
8. Garnish it with coriander leaves.
9. Serve hot with rice.

Recipe courtesy of Lipika