Ingredients:

• 1/2 kg – Chital Macher Peti – Cut into required sizes
• 1/2 – big tomato, finely chopped.
• 100 g – Mustard oil for cooking
• Salt and Turmeric for taste and color.
• Grind into paste:
• 1/2 – big Onion
• 1/2 – whole Garlic
• 1/2 piece – Ginger
• 5-6 – hot Red Chillies
• For garnishing: 1/2 bunch Coriander leaves
• 1/2 cup – Coconut Milk according to taste.
• 2-3 – Bay Leaves
• To grind separately (whole garam masala):
• 2 – Elaichi
• 2 – long
• 2 – Darchini.

Method:

1. Clean the fish big pieces and rub it dry, marinated with 1 tsp salt and 1/2 tsp turmeric.
2. Heat the oil in the kadai and fry the fish pieces, but with covered lid till golden brown.
3. Remove the pieces and keep it aside.
4. Put the bay leaves into it and put all the masala except garam masala with chopped tomatoes in it.
5. Fry it and let the oil come out of it
6. Put 1 cup of coconut milk and pour 1 cup of water.
7. Put the pieces of fish in the curry and slow the gas flame and let it boil for few minutes.
8. Put garam masala in it and cover it for 5 minutes
9. Garnish it with coriander leaves.
10. Serve hot with rice.

Recipe courtesy of Sify Bawarchi