Dahi Machhi - Yogurt & Fish Curry

Serves: to serve 4 - 6

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Ready In: 20 mins

1 lb - firm white fish fillets

5 tablespoons - plain flour (all-purpose flour)

4 tablespoons - mustard oil (or vegetable oil)

1 - cardamom

1 inch - cinnamon

1 - bay leaf

4 teaspoons - ginger paste

2 teaspoons - red chili powder

1 teaspoon - turmeric powder

1 teaspoon - cumin seeds

2 cups - natural yoghurt

1 teaspoon - sugar

- salt

Peel and grate the onion to create a 'paste' and set aside. Wash the fish well, remove any skin and cut the flesh into cubes about 1" (2.5cm) across. Place the flour on a plate and 'roll' each cube in the flour so as to evenly coat them on all sides.
Pour 2 tablespoons of the oil into a frying pan (skillet) and fry the fish over a high heat until the cubes turn golden brown (about 4-5 minutes). Remove from the oil and leave to drain on paper towels. Add the remaining 2 tablespoons of oil to the pan and, when it's very hot, add the cardamom, cinnamon and bay leaf. Sauté for a minute then add the ginger, grated onion, red chili powder, turmeric and cumin seeds. Add a little water if needed and fry for a few minutes until the raw smell of the masala disappears.
Stir the yoghurt into the pan, turn down the heat and simmer until the oil begins to leave the edges of the pan. Add the fish cubes, sugar and salt to taste. Mix well and cook until the sauce is thick and golden brown. Serve hot with Steamed Rice