Rohu fish cooked in a creamy yogurt sauce is a common preparation in Bengali households,in special occasions.In addition to the smooth texture of the gravy and the fish,the tangy taste by the yogurt makes it a delicacy.The gravy is a combination of sweet ,sour yet hot taste ,flavored by green chilies ,garlic and garam masala.This is best enjoyed with plain steamed rice.
Ingredients
- 5 to 6 pieces of rohu or katla fish
- 1 cup of thick yogurt
- 1 teaspoon of all purpose flour
- 6 to 7 pods of garlic
- 3 green chilies
- 1 teaspoon turmeric
- half teaspoon chili powder
- 1 teaspoon dhania(coriander) powder
- 1 teaspoon sugar
- salt as per taste
- 3 to 4 cardamom
- 1 inch piece of cinnamon
- mustard oil (preferably)
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| Take all the ingredients |
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| Add the all purpose flour to the curd |
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| add the sugar |
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| mix well and keep ready |
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| grind the green chillies and garlic to a paste |
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Marinate the fish pieces in salt and turmeric
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Shallow fry the fish pieces on both sides lightly
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| In the same oil add the cardamom and cinnamon |
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| now the green chili and garlic paste and fry for one minute |
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| Add in the spices with the salt |
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| ad in the yoghurt and fry the spices with the yoghurt |
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| Once the yoghurt oozes out oil add the fish pieces |
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| Cover and let it simmer for 2 to 3 minutes |
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| Ready to be served |
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| Serve with hot steamed rice |
Important tips-1.The whole cardamom and cinnamom can be replaced by bengali garam masala powder at the end
2.The red chilli powder is optional,but the green chillies are compulsory for the right flavour
3.The fish pieces should be lightly fried on both sides,taking care that the skin does not become hard.
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