A speciality from Bengal – fish cooked with yogurt and other spices.
This recipe is from the book Khazana of Indian Recipes.
Preparation Time : 26-30 minutes
Cooking time : 26-30 minutes
Servings : 4
Whisk yogurt, add salt and marinade fish in this for twenty minutes.
Heat ghee in a kadai and add bay leaves, cloves and green cardamoms. Cook for fifteen seconds.
Add grated onions. Sauté for five to seven minutes. Add slit green chillies and fish along with the yogurt. Bring to a boil.
Cover and cook on a low heat for seven to eight minutes.