Fish with Yoghurt


To prepare doi machh or fish with yoghurt: if you have 500 g (1 lb) of fish (we prefer carp varieties for this), cut them horizontally into long pieces 2.5 cm (1 in) thick. The peti or frontal stomach is especially suitable for this. Wash the fist, dust it with a little salt and turmeric and fry it lightly in oil. Remove and set aside to train off all excess oil. Meanwhile whip 250 g (8 oz) yoghurt and mix 1 tablespoon of sugar with it. Chop 3 medium onions very fine and grind enough ginger to give you 1 tablespoon. In a karia heat 4-5 tablespoons of oil, add 1 teaspoon of ghee and throw in whole garom mashla (3 sticks of cinnamon, 4 cloves, 4 cardamoms) and 2 bay leaves. After a minute, add the onion and ginger with 1 teaspoon of turmeric. Fry these until brown; add the yoghurt and a little salt. As soon as it comes to the boil, add the fish and 5-6 green chilies, reduce the heat to low and keep covered for six to eight minutes. Uncover, check for salt and sugar balance and remove.
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