Fish In Yogurt Gravy

Fish In Yogurt Gravy  -  Hilda Mascarenhas

 Recipe:

1. 8 slices King Fish or any firm fish
2. 2 med. Onions (peeled & finely diced)
3. 2 tsp. Tomato paste/puree
4. 4 tbsps. fresh Curds/Yoghurt (lightly whisked)
5. 2 fresh Green Chillies (slit)
6. 1 tbsp. fresh Ginger-Garlic paste
7. ½ tsp. Turmeric pwd.
8. 1 ½ tsp. Red Chilli pwd.
9. ¼ tsp. Jeera pwd.
10. 2 tbsps. Coriander pwd.
11. ½ tsp. Garam Masala pwd.
12. 4 tbsps. Vegetable Oil
13. Salt to taste
14. Water – as needed
15. ½ tsp. Mustard Seeds
16. 1 Sprig fresh Curry Leaves
17. 2 Whole dry Kashmiri Chillies
18. 1 tsp. Vegetable Oil

Procedure :
Wash the fish slices and marinate with ginger garlic paste, some salt and ¼ tsp. turmeric pwd. for about 20 mins.

Heat a sufficiently broad wok/kadhai with oil. Reduce heat and sauté the remaining ginger garlic paste till the rawness disappears.

Add diced onions and sauté till soft and translucent.

Then add slit green chillies, turmeric pwd., red chilli pwd., jeera pwd., coriander pwd. and stir for a few seconds.

Add the tomato paste or puree and cook for about 2 mins.

Add whisked curds and cook till you see slight oil separation.

Add enough water depending on the desired thickness of gravy and cook on medium heat until it comes to a boil.

Reduce heat, gently place the fish slices in the gravy. Make sure the fish slices do not overlap and the gravy covers the fish completely.

Let the fish simmer in the gravy till cooked and tender.

Adjust salt to taste and sprinkle garam masala pwd.

Gently turn the fish to cook on the other side. Cook for another 2 minutes.

Set the wok/kadhai aside and prepare the tempering.

For the Tempering :

Procedure :
In a tempering pan, heat oil. Reduce the heat and add the ingredients for tempering. Let it splutter for a few seconds. Pour the tempered ingredients on to the prepared fish gravy. Serve the Fish in Curd Gravy with steamed rice or with rotis, chapattis or phulkas.