Curd Fish

Another fishy story.. Catla or indian carp with curd. Its a bit tangy in taste. Piping hot rice and fish curry,  bongs will die for this combo. Today i tried this with peas. Lets see how it goes..

Ingredients

4 pcs catla fish (100 gms each),
1 tsp turmeric powder,
1/2 tsp red chili powder,
1/2 cup hanging thick curd,
1 small size onion ( julienne cut),
1/2 tomato ( chopped) optional,
1 cinnamon,
2 cloves,
2 cardamom,
1 dry red chilli,
1 bay leaf,
Peas ( handfull, optional ),
1 tsp sugar,
Salt,
Mustard oil,
Cornflour (pinch).

Process

Beat curd with sugar.
Marinate fish pieces with salt and turmeric powder. Heat 3-4 tbsp mustard oil in a wok.  Fry the fish pieces bit golden. Keep aside.
In the same oil give the whole spices,  red dry chilli and bay leaf,  allow to splutter.
Add onions,  fry them translucent.
Add tomatoes and peas mix well.
Now add beaten curd,1/2 salt,  1/2 tsp turmeric powder, 1/2 tsp chilli powder.
Add 1 cup water allow to boil and add fried fish pieces.

Tip..  As it comes to required gravy add a pinch of Cornflour, the gravy will not look curdled.  It will bind the gravy.

Happy cooking.