Fish Curry (Kalia)
500g firm fleshed fish steaks
4 medium onions, chopped
2 garlic cloves
1 inch fresh ginger
1 1/2 tsp poppyseeds
1 tsp turmeric
3 green chillies
1 cup curd (yogurt)
3 bay leaves
1 tbsp ghee (clarified butter)
1 1/2 tsp salt
1 cup water
Rub the fish steaks with salt and turmeric and set aside.
Use a food processor to make a paste of the onions, ginger and garlic.
Grind the poppyseeds into a paste.
Heat the oil in a large pan. Fry the fish for 3 minutes. Remove from pan and set aside.
In a separate pan, heat the ghee. Add the bay leaves. A few seconds later put all of the spice pastes including the turmeric in the pan. Fry the spices for 3 minutes.
Stir in the curd and cook for another 3 minutes.
Pour in 1 cup water and bring to a boil. Add the fish and salt. Cover and cook on low heat for another 6 minutes. Remove from heat and serve.