Ingredients

• 500 g - hilsa or rohu fish
• 1 - big onion
• 1.5 piece - ginger
• 100 g - sour curds
• 2 - cloves
• 2 - cardamoms
• 1 - bay leaf
• 1 tsp - turmeric powder
• 1.5 piece - cinnamon stick
• sprigs of coriander leaves
• 4 - green chillies, slit
• a few salt and chilli powder to taste
• 4 tbsp - oil

How to Make Dahi Maach

• Cut the fish into thin slices and remove fishy smell.
• To remove fishy smell from fish, apply on it a paste made of gram flour, little vinegar, turmeric powder and alt.
• Set it aside for half an hour, then wash thoroughly in water.
• Grind ginger and onions to a paste.
• Mix fish with curd, salt, turmeric and chilli powder. Set aside for 1 hour.
• Heat 4 tbsps oil and add the whole spices. When they turn aromatic, add the fish along with the curd mixture and green chillies.
• Cover and cook over a slow fire till the fish is tender.
• Serve decorated with sprigs of coriander leaves.