Ingredients

• 3/4 kg gholu fish, cut into big pieces and washed clean
• 4 medium-size potatoes, peeled and each cut into two
• 4 to 5 dry red chillies
• 4 flakes garlic
• 1/2 inch ginger
• 1 tbsp dry coriander seeds
• 1/2 tsp cumin seeds
• 1 big onion, chopped finely
• 6 cardamoms
• 4 cloves
• 1 bay leaf
• 1.5 cup curd
• 2.5 tbsps oil, preferably mustard oil
• 1 tbsp refined oil
• salt to taste

How to Make Gholu Fish in curds

• Grind chillies, garlic, ginger, coriander and cumin seeds. To get more aroma, heat the coriander and cumin seeds before grinding.
• Wash the potato pieces and prick each piece at a few places with a fork.
• Heat the oil and fry the potatoes on medium fire till golden in colour. Keep them aside.
• In the same oil, put in the chopped onion and saute till tender and transparent.
• Add the ground lump of chillies, garlic, ginger, coriander and cumin seeds. Fry till oil separates.
• Add the fried potato pieces.
• Stir for a while and pour 1.5 cups of warm water.
• When the potatoes are cooked to tenderness, the gravy should be of a thick consistency.
• If necessary, add a little more water.
• Put in the fish pieces and salt to taste. Lower the fire and let it simmer.
• Churn the curd (should be a little sour).
• Heat 1 tbsp of the refined oil.
• Season it with cardamoms, cloves and bay leaf and pour this seasoning over the churned curd.
• Pour the spiced curd in the fish gravy, simmering on the fire.
• Cook the gravy for few more minutes. Then remove and transfer it to a serving dish.
• Garnish it with chopped green chilli and a few chopped coriander leaves.
• Serve hot with steamed rice.