Curd Fish Curry

Curd Fish or Fish in Curd is every Bengali's favorite fruit. I learnt this recipe from my mother. Please check it out.

Ingredients:

• 4 pieces of big Catla fish 
• 1 cup of Tok Doi
• 2 tablespoons of grated onions
• 1 tablespoon of ground ginger
• 1 tablespoon of ground garlic(you can skip this step if you don't take garlic with fish)
• 6 pieces of torned green chili
• 1 tsp of red chili powder
• 1 cup of Maida/Cornflower
• 2 Bay leaves(Tej patta)
• 4 of Cardamom, 4 pieces of Clove, 2 to 4 pieces of Cinnamon
• 6 tbsp of Oil
• 3 tbsp of sugar
• Salt to taste

Procedure:

1. Wash all the fishes properly, mix some salt to the fishes and keep the fishes aside.
2. Now take the Tok Doi in a bowl, add sugar, red chili powder, Maida/Cornflower, quarter tsp of salt to the curd and mix it properly
3. In a frying pan, pour some oil and heat the oil for some time over high flame. Then lower flame after sometime.
4. Now fry the fish over low flame in the frying pan for sometime.
5. After frying the fish, put them aside and add Bay leaf, Cloves, Cardamom, Cinnamon in the frying pan, fry the four items over low flame till a good smell is not released.
6. When a good smell is released, add grated onion, ground ginger, ground ginger, turn the flame up a little bit and fry the items for sometime.
7. Now pour Tok Doi in the same pan, add 4 tbsp of water the mixture and mix it well.
8. Add fish to mixture now, put a lid over the pan and let it fry over medium flame for 10 mins
9. After 10 mins, put off the lid, if see there is excess water dry it up by turning up the flame. If there is no excess water in the pan, then the process of making this dish is over.
10. Serve it in a different bowl and add Green Chili to decorate the dish.