• 6-8 pieces of Fish (Rohu)
• 4 tbsp mustard oil
• Salt as per taste
• 2 tsp black pepper powder
• 3 tsp turmeric powder
• 2 tbsp roasted fennel powder
• 1 tbsp ginger powder
• A pinch of hing
• 1 tbsp red chilli powder
• 3 garlic cloves minced
• 4 green cardamom
• 2 black cardamom
• ½ inch cinnamon
• 4 cloves
• 200 grams whisked curd
Marination
Marinate the fish pieces with salt, 2 tsp turmeric powder and 2 tsp black pepper powder. Rest for 15 mins.
Process
• Heat a kadhai/cooking pan and add the mustard oil. Heat the oil and turn the heat to between low and medium.
• Shallow fry the fish pieces 2 mins on each side. Don’t completely fry the fish. Take out the fish.
• In the same pan, add the cloves, cardamom and cinnamon. Fry for 15-20 seconds.
• Add the hing and chilli powder and fry for 30-45 seconds. Add a 2-3 tbsp water if needed so the chilli do not burn.
• Add the fennel powder and ginger powder and fry for 1-2 mins. Add around 100 ml of water.
• Fry well for 2-3 more minutes and add the whisked curd and minced garlic. Mix well and cook for around 10 minutes until the masala is properly cooked and oil separates out.
• Add 4 cups of water, mix well and adjust for salt.
• Bring to a boil. Simmer down the heat and add the fish pieces. Each of the fish pieces should be in the masala mix.
• Cook low and slow for next 20-25 minutes until the gravy is slightly thickened and the tari is on the top.
Dish out hot and enjoy with plain white rice with some slices of onion and a green chilli.
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