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Gholu Fish in curds

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Total Time:
45-60 minutes
Serves:2
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

How to Make

  • 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.