DAHI MACHHALI / CURD FISH

Wash fish fillets very carefully 3-4 times with running water and keep it in strainer for drain excess water

It will take 15 minutes

Put fishes in a large bowl

Add curd, onion paste, ginger- garlic paste, turmeric powder, chilly powder, salt and mix very well

Keep this marinated fish for atleast 5-6 hours in fridge

Heat a flat kadhai / pan on high flame

Heat Mustard oil and ghee on high flame

Reduce heat on medium flame

Crack cumin seeds, whole garam masala, bayleaves and green chillies till aroma comes out

Add chopped onion n pinch of salt in pan and fry till it turns to light pink colour

Now place all pieces and marinated spices in a proper manner in pan

Shake pan in between 2-3 times so that it will not stick to pan

After 7 minutes turn fish fillets very carefully

Again shake it 2-3 times

It can be stir once very carefully

Just put stefula in middle and shake very slowly

When spices change its colour and oil comes out from spices means it is ready

Sprinkle coriander leaves and switch off gas stove

Serve warm fish with plain chapati, parathas, pooris or nan