Preparation Time-45 minutes
Fish-4 Thick Stakes of any sweet water fish (preferably Bhekti or Rohu)
Garlic-6-7 thick cloves (crushed)
Ginger paste-1 Tsp
Sour cream or thick yogurt-1 cup (beaten)
Turmeric powder-1 Tsp.
Whole Garam Massala:
(green cardamom , cloves , cinnamon [1″], black pepper corn[8-9])
Mustard oil-as needed (could be substituted with any other edible oil as well)
- Smear salt and turmeric powder over the stakes and leave them for 30 minutes.
- Heat oil in a woke, when it stars smoking lower the heat and fry the fish, if the fish is very fresh, they could be lightly fried, otherwise fry till the turn deep golden.
- Soak them on absorbent paper.
- Pound the Garam Massala coarsely and add to the oil, when it starts spluttering add ginger and garlic. [Actually more Garlic could be used if you like the taste].
- Sauté till they turn golden, turn the heat low and add sour cream, cook it over very low heat.
- Grind the cilantro with two coves of Garlic and 4-5 chilies.
- Add a little water to the sour cream if necessary.
- When oil leaves the side add the stakes and adjust seasoning. cook for 3-4 minutes.
- Add the Cilantro paste.
- Cook over low heat for 5 minute.
- Slit the remaining chilies add to the curry and cover.
- Serve hot with steamed rice.
Source: Ronita Pathak