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Yesterday I bought some very good Rohu fish from Chittaranjan Park and decided to get this preparation done for dinner. It is quite simple but very delicious. This dish is best done with thickish steaks of large Rohu or Katla fish, both belong to Carp family. Doi Mach: 500 gms Rohu (carp) steaks 100 gms of mustard oil 4 cloves 4 small cardamoms, 2 inch pieces cinnamon 2 bay leaves 2 onions, 1 inch ginger 1 small clove garlic 2 tsp turmeric powder 1 tsp red chili powder 100 grams of curd salt and sugar to taste a few green chillies 2 tsp. ghee Clean and wash the fish pieces thoroughly. Wipe dry. Apply 1 tsp. turmeric and a little salt to the pieces. Set aside. Grind the onion, garlic, and ginger to a smooth paste. Set aside. Beat the curd with a little water till smooth and set aside. Heat oil to smoking, lightly fry the fish pieces and set aside. In the oil now, add the cloves, cardamom, and cinnamon. Then add the ground paste of onion, garlic, and ginger. Fry lightly till the spices are browned. Now mix the remaining one teaspoon of turmeric powder and the red chili powder with three teaspoons of water and add to the frying paste. Fry again. Keep stirring to prevent the spices from sticking to the pan. Now add to this the beaten sour curds. Stir the mixture, might need to add some more water. Now add salt to taste and a teaspoon of sugar or less if you want but the sugar is important. Add the green chilies and cook a while till the excess water begins to dry up and till the gravy comes to a boil. Now gently add the fried fish pieces and let it cook on high heat till the oil separates and floats on top. Before taking off from the heat add the ghee.