Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

This fish dish, in which the fish is fried before being put into a spicy yoghurt sauce, is a bengali speciality. Frozen pieces of rohu (a type of carp) are available in Indian food shops. However, as rohu has many bones, you may prefer salmon, halibut or cod.


  • 850 g (1 lb 14 oz) skinless rohu, salmon, halibut or cod fillets


Cut the fish into fairly large chunks. Heat the oil in a karhai or heavy-based frying pan over medium heat and fry the fish a few pieces at a time until golden brown on each side. Drain on paper towels. Add more oil, if necessary, and fry the cinnamon, cardamom, cloves and bay leaves over low heat for 1 minute. Add the onion and fry for 5 minutes, or until golden. Add the garlic, ginger, turmer