Ingredients
Catla fish-----------------5-6 piece (500gm)
Onion---------------------- 5 piece
Ginger--------------------- 1 knob
Tomato-------------------- 1
Mustard oil--------------- 300ml
Ghee------------------------ 2 Teaspoon
Dry Redchilli------------- 2-3
Bay leaf-------------------- 2
Cardamom--------------- 4
Cinnamon----------------- 2 small pieces
Clove------------------------ 4
Cumin seeds------------ 1/2 Teaspoon
Turmeric powder------- 3spoon
Cumin powder----------- 1spoon
Coriander powder------ 1spoon
Kashmiri redchilli powder----- 1spoon
Salt-------------- as per taste
Curd----------------- 1small bowl
Raisins--------------7-8
Green chilli----------4-5

Method
Take 5-6 pieces of fish from peti and gada area.
Marinate with salt and turmeric powder and keep aside.
Choppe onion & ginger and make a paste, then keep aside.
Slice one onion. Remove tomato skin and cut into big pieces. Slit green chillies.
Heat WOK and add 300ml mustard oil and keep heating for 5 minutes. On hot oil add onion slices and fry until it become brown in color.
Then remove fried onion and keep aside.
In same oil fry marinated pieces of fish and keep aside fried fish.
In same oil add 2 Teaspoon Ghee, then add Cumin seeds, Bay leafs, cardamom, Cinnabon, black pepper and dry Redchilli and saute all.
Now add onion ginger paste and powder masala then mix them and add a splash of water.
Now add salt and tomato pieces then mix and cover for 10 minutes and cook in medium heat.
After 10 minutes of cooking all masala add curd and mix them. Now add previously soaked raisins. Add 250ml hot water and slit green chilli.
Now cook for 3 minutes and then drop previously fried pieces of fish and toping with fried onions and cover the WOK for 5.minutes.
After 5 minutes it's ready to serve.
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