Rahu Kalia

Ingredients list for Rahu Kalia

• 4 Rahu Fillet
• 1 cup Yogurt whisked
• 1 teaspoon Refined flour (maida)
• 3 tablespoons Oil for shallow frying
• 2 inch piece Cinnamon
• 4 Green cardamom
• 5 Clove
• 2 Bay leaves
• 1 Onion chopped
• 4 cloves Garlic crushed
• 2 inch piece Ginger chopped
• 1/4 teaspoon Turmeric powder
• 1 1/2 teaspoon Roasted cumin powder
• 1 teaspoon Red chilli powder
• 3 Green chilli sliced
• 1 tablespoon Fresh coriander leaves chopped

Method

1. Whisk the yogurt with the refined flour and set aside. Heat the oil in a thick-bottomed kadai and fry the fish, until golden brown on both sides. Drain on absorbent paper.
2. Heat two tablespoons of the same oil in a separate kadai add the cinnamon, cardamoms, cloves and bay leaves.
3. Sauté for one minute, add the onion and sauté till golden brown.
4. Add the garlic, ginger, turmeric powder, roasted cumin powder and chilli powder. Sauté for a minute or two.
5. Remove the kadai from heat and add the yogurt mixture, a little by little, to prevent it from curdling.
6. Return to heat and add the green chillies. Bring to a boil and season with salt.
7. Slide in the fish and bring to a boil again. Lower heat and simmer for two minutes, or until the fish flakes easily and is cooked through. Serve immediately, garnished with coriander leaves.