Today’s recipe is a fish preparation that is typically made for celebrations… weddings, Sunday brunches, get-togethers and dinner parties. So let’s raise the Mood Quotient and let our taste buds do the celebrating.
The ingredients that you will require are:
Fish: 500 grams
Yogurt (Dahi): 250 grams
Onion Paste: 125 grams
Garlic (Lasan) Paste: 1 tablespoon
Ginger (Adrak) Paste: 1 teaspoon
Mustard Oil: 150 millilitres
Turmeric (Haldi) Powder: For coating the fish
Bay Leaves (Tej Patta): 2
Cinnamon (Dalchini): 1 one-inch stick
Cloves (Laung): 2
Cardamom (Elaichi): 2
Green Chillies: 6
Sugar: 1 teaspoon
Raisins (Kishmish): 125 grams
Salt: to taste
Wash and cut the fish into pieces. Smear each piece with turmeric powder and salt.
Slit and deseed the green chillies.
Beat the yogurt with a little sugar.
Heat the Mustard Oil in a pan till it reaches its smoking point. Quickly sauté the fish pieces and when they are lightly fried, remove them from the oil and keep aside.
Now add the bay leaves and spices to the pan. When the aroma of the spices wafts up add the onion paste and fry for around five minutes. Next, add the garlic paste, ginger paste and green chillies. Continue frying.
Add the fried fish pieces to the pan and keep turning each piece of fish till it gets coated in the spices and pastes. Next, pour the yogurt into the pan and reduce the flame to Low. Keep stirring.
Finally, add salt to taste along with the raisins. Stir and mix.
Your celebratory Fish in a Mustard and Yogurt Gravy is now ready to be served. In Bengal, this dish is usually eaten with steaming hot rice. In North India, it is eaten with Roti.