Ingredients

1 kg of Chital Macher Peti (you get in fish market). Cut into required sizes
1 big Tomato, finely chopped.
200 gms mustard oil for cooking
Salt and Turmeric for taste and colour.

Grind into Paste:
1 big Onion
1 whole garlic
1 piece ginger
5-6 hot red chillies
1 bunch of Coriander leaves for garnishing.
1 cup beated curd or Coconut milk according to taste.
2-3 Bayleaves

whole Garam Masala — Grind separately
2 Elaichi
2 long
2 Darchini

Method:

1. Clean the fish big pieces and rub it dry, marinated with 1 tsp salt and 1/2 tsp turmeric.
2. Heat the Oil in Kadai and fry the fish pieces but with covered lid till golden brown.
3. Remove the pieces and keep it aside.
4. Put the Bay leaves in to it and put all the masala except garam masala with copped tomatoes in it.
5. Fry it and let the oil come out of it
6. Put 1 cup coconut milk and 1 cup of water.
7. Put the pieces of fish in the curry and slow the gas flame and let it boil for few minutes.
8. Put garam masala in it and cover it for 5 minutes
9. Garnish it with coriander leaves.
10. Serve hot with rice.