Ingredients
- Rohu Fish (Carp)- ½ kg (You can use any fresh water fish here)
- Yoghurt- 1 Cup (beaten)
- Tomatoes- 1 Large – Grated
- Ginger & Garlic Paste- 2 teaspoons (or you can also put finely chopped ginger and garlic)
- Cardamom- 2 pieces
- Cloves- 4-5 pieces
- Bay Leaf (Tej patta)- 1 small
- Red chillies- 2
- Green Chillies- 2 (Slit)
- Turmeric- 1 teaspoon
- Red Chilly Powder- ½ teaspoon
- Julian ginger- a few (optional)
- Oil- for frying the fish and tempering for gravy
- Salt to taste
- Sugar ½ teaspoon
- Get the fish cut in ½ inch pieces from the fish monger. Wash the fish and apply ½ teaspoon turmeric and salt over the fish and keep it for 30 mins.
- Shallow fry the fish pieces in oil till its light golden (approx. 1 min on each side). Keep the fish aside.
- Remove excess oil from the frying pan.
- Heat oil and add the red chilly, bay leaf, cloves, cardamom temper it for few seconds and then add ginger & garlic paste.
- Stir for a minute. Add the grated tomato and fry till the oil separates, keep stirring.
- Add ½ spoon chili powder and ½ spoon turmeric powder, mix well and then add 1 cup of water, salt to taste and sugar and let it come to boil.
- Add the fish pieces in the pan after the gravy come to a boil.
- Add the beaten yoghurt. Mix the yoghurt with the rest of the gravy and remove from heat.
- Garnish with slit green chilies and julian ginger.
