600 gms of river fish
1 cup yogurt
Salt to taste
2 small sized onions
3 green chillies
2 tblspns of ghee
2 bay leaves
3-4 green cardamom
Clean, wash and cut fish into medium sized pieces. Whisk yogurt, add salt and marinate fish in this for twenty minutes.
Peel onions and grate them. Wash green chillies and slit them into two. Keep aside.
Take ghee in a kadai and add bay leaves, cloves and green cardamom. Cook for fifteen seconds. Add grated onions. Sauté for five to seven minutes.
Add halved green chillies and fish marinated in yogurt. Bring to a boil. Cover and cook on a low fire for seven to eight minutes.
Chef’s Tip : Some people like this recipe cooked in mustard oil. If you wish to use mustard oil, bring it to a smoking point, cool it and then use as normal.