In hot oil fry the fish until just about to turn brown. Keep aside after draining well.
In a karai, add ghee and when hot add the bay leaves and garam masala. Stir fry for a
couple of minutes, then add sliced onion. Fry stirring from time to time until onions turn
brown but are still soft.
Add the onion paste and all the other masala pastes. Stir and fry till masala changes colour.
Sprinkle with a little water as you fry masala. Blending the dahi well with water,pour into karahi through a sieve. Reduce temperature of the fire to a gentle simmer immediately.
Add salt, sugar and green chillies. Simmer stirring for 5 mins.
Add the fried fish, placing in one layer in the karahi. Spoon gravy over fish. Sprinkle with raisins.
Simmer over very gentle fire shaking karai from time to time until fish is quite cooked, gravy has thickened and oil risen to the surface.
Heat should be carefully controlled when cooking the fish. If cooked over high heat, the gravy will curdle.
It is also difficult to stir the pan without breaking the fish during the final stages of cooking.
Ingredients: 4-6 large piece rui fish or any white fleshed fish
Oil for frying fish
2-3 tbsp ghee
1 onion, halved and minced
2 onion, pasted
1/2 tsp turmeric past
1 tbsp ginger paste
1/8 tsp garlic paste
1/2cup dahi blended with one cup water
Salt to taste
1-2 tsp sugar
6-8 green chillies, slit
A few raisins, soaked in water