Dahi Fish (Fish Cooked In Curds) Recipe
Ingredients
| Hilsa | 1⁄2 Kilogram, cleaned and cut in pieces (Bekti Or Any Other Fleshy Fish) | |
| Turmeric powder | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Mustard oil | 1⁄2 Cup (8 tbs) | |
| Bay leaves | 2 | |
| Green chilies | 2 , sliced lengthwise | |
| Onions | 2 | |
| Ginger | 1 Inch | |
| Curds | 1⁄2 Cup (8 tbs), lightly beaten | |
| Sugar | 1 Teaspoon | |
| Water | 1⁄2 Cup (8 tbs) | |
| Ghee/Melted butter | 1 Teaspoon | |
| Garam masala | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 564 Calories from Fat 424
% Daily Value*
Total Fat 48 g73.4%
Saturated Fat 8.6 g42.9%
Trans Fat 0 g
Cholesterol 100.8 mg33.6%
Sodium 340.8 mg14.2%
Total Carbohydrates 11 g3.6%
Dietary Fiber 1.5 g6.1%
Sugars 5.8 g
Protein 23 g46.4%
Vitamin A 5.4% Vitamin C 29.6%
Calcium 12.3% Iron 10.6%
*Based on a 2000 Calorie diet
Directions
2 Heat the oil to smoking point, then reduce heat and wait for 5 minutes. Slip the pieces of fish into the oil and fry till golden brown. Remove and keep aside.
3 In the same oil (remove the excess, leaving only 2-3 tablespoons in the pan), add the bay leaves and green chillies. Fry a few seconds.
4 Add the onion and fry light brown.
5 Add the ginger and stirring constantly, fry till golden brown.
6 Add the curds and sugar and mix well.
7 Add the fish pieces and coat each well with the mixture in the pan. Check salt, adding more if needed.
8 Add 1/2 cup water. Blend in well, then cover the pan and simmer fish gently over low heat till fully cooked.
9 Before serving stir in the ghee or butter and garnish with garam masala.
Chef
