Ingredients–

• 5 pieces of Katla fish
• 1 medium potato cut into wedges
• Onion paste – 3 tbsp
• Ginger paste – 1 tsp
• Garlic paste – 1/2 tsp
• Cumin powder -1 tsp
• Coriander powder- 1/2 tsp
• Turmeric powder- 1 tsp
• Red chilli powder – 1 tsp
• Tomato – 1 medium
• Curd – 2 tbsp
• Bay leaf – 1
• Cinnamon and clove – 1/2 tsp
• Garam masala powder- 1/3 tsp
• Oil – 4 tbsp
• Salt to taste
• Sugar – 1/3 tsp

Method –

1. Wash the fish pieces and smear with salt and turmeric powder. Set aside
2. Rub salt and turmeric powder into the potato wedges
3. Mix the cumin coriander powder with 2 tbsp water and set aside
4. Heat the oil and fry the fish till golden brown. Drain on absorbent paper and set aside
5. Fry the potatoes and set aside
6. Temper the remaining oil with whole spices and bay leaf
7. Add the onion paste and fry on low flame
8. Once the juice of onion dries up, add the ginger and garlic paste
9. Add turmeric powder, chilli powder and salt
10. Keep frying till oil separates
11. Now add the cumin coriander paste and fry for about 3 minutes till the raw smell goes away
12. Add in the beaten curd and mix well
13. Add the tomato and cook till soft
14. Once the oil separates, add 1.5 cups of warm water
15. When it comes to a boil, add the potato pieces and adjust seasoning
16. Cook covered on low heat till it is tender
17. Add the fish pieces
18. Let it cook on medium flame till the gravy thickens and costs the fish pieces
19. Sprinkle garam masala powder and serve hot