500 gms rohu fish, sliced or cut in chunks
7-8 tbsp groundnut oil or ghee
5 large onions, chopped
100 gms ginger
10 cloves garlic
1 cup curd (yogurt)
Salt to taste
1 tbsp sugar
1/4 cup tomato ketchup
1 tsp chili sauce, or to taste
4 bay leaves
10 pounded green cardamoms
5 sticks cinnamon

Kasthuri Machchi

1. Smear each slice/chunk of fish with a little salt and turmeric. Heat oil in pressure pan and fry fish lightly. Keep aside for the moment.
2. Put onions, ginger and garlic into the grinder. Puree and then pour into a fine strainer or clean muslin cloth. Squeeze the juice out and discard the residue.
3. Whip the curds and add the onion-ginger-garlic juice along with salt, sugar, tomato ketchup and chili sauce.
4. Heat the remaining oil or ghee in the pressure pan. Temper with bay leaves, pounded cardamoms and cinnamon. Add curds and stir fry for 2 minutes.
5. Pour the curd mixture into a baking dish with a well-fitting lid or foil. Lay fish pieces in it.
6. Preheat oven to 180 degrees C. Bake for 30 minutes. Serve immediately.
   Serves: 4-6
   Preparation time: 40-45 minutes