Bengali Fish Curry

Serves:	6
Recipe Type:	Non Veg.
Calories Per Serving:	235
Difficulty:	Average

Ingredients:

• Spice mix:
• 2 tsp Coriander Seeds
• 1 tsp Cumin Seeds
• 2 Dried Hot Red Chiles
• 2 Whole Cloves
• 2 Green Cardamom Pods
• 1-inch Cinnamon Stick
  Fish:
  
• 1 kg Fish (cut into 1-1/2-inch pieces)
• 3/4 tsp Ground Turmeric
• 1/2 tsp Salt
• 2 tbsp Canola Oil
  Sauce:
  
• 3/4 cup Onion (finely chopped)
• 1 tsp Fresh Ginger (grated and peeled)
• 1 Garlic Clove (minced)
• 1 Bay Leaf
• 1/4 cup Water
• 1 tsp Salt
• 1/2 tsp Sugar
• 1 cup Plain Whole Milk Yogurt

Cooking Instructions:

• Put all the ingredients of the spice mix in a grinder.
• Process until finely ground.
• Now rub turmeric powder and 1/2 teaspoon salt all over the fish pieces in a large bowl and toss well.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
• Add half of the fish pieces in it and cook until fish is lightly browned.
• Remove the pieces from the pan.
• Repeat the same with remaining fish pieces.
• Now to prepare sauce, add finely chopped onions to the pan.
• Fry until tender. Add ginger, garlic, and bay leaf; fry for 2 minutes.
• Add ground spice mix; cook 2 minutes.
• Add in water, 1 teaspoon salt, and sugar. Stir properly.
• Remove pan from heat and gradually stir in yogurt.
• Cook over low heat for 5 minutes, stirring constantly.
• Return fish pieces and accumulated juices to the pan.
• Cook over low heat for 5 minutes more.
• Discard bay leaf and serve with hot rice.