Curd Fish

curd-fish Fish cooked in Curd and Spices

Serving: 4 persons
Prep Time: 30 minutes
Cooking Time: 30-35 minutes


500 grams of Shad fish (you can also use Herring in place of Shad)
200 grams of yogurt
100 grams of mustard oil
4 cloves
4 cardamoms
1 inch of cinnamon
3-4 bay leaves
1 tbsp of ginger paste
5-6 green chilies
3 tsp of raisins
Salt to taste


Wash the pieces of Shad fish thoroughly by placing them under running water to clean them thoroughly. Fillet fishes. Keep the pieces of fish in a bowl and add 1/2 teaspoon of turmeric powder and 1/2 teaspoon of salt to the fishes and coat all the pieces evenly with them. Leave the bowl for about half an hour. After the stipulated time mount a deep-bottomed frying pan on high heat. Add the cooking oil and when the oil is heated add the pieces of fish to the pan and reduce the flame to medium high. Fry the pieces of fish for 8-10 minutes before turning them. Fry the pieces on this side for another 8 to 10 minutes. Repeat the same process for all the remaining sides. When the color of the fishes on all sides turn brownish remove them from the pan on paper towels to soak up the excess oil. Now add the bay leaves, cloves, cardamom, and cinnamon to the same oil.

When the spluttering ends add the ginger paste, green chilies, salt and fry for about 5-6 minutes. In the meantime churn the curd, using a blender, to make it a smooth paste. Now add the curd to the paste and let the spices be cooked for about 10-15 minutes. When the oil begins to separate from the spices add the fried pieces of fishes to the spices and combine together.

Make sure that you do not break the pieces while combining. Let it cook for about 7-8 minutes and then add in a cup of water. Add the raisins, cover and cook for 5-6 minutes. When the gravy thickens check the seasoning. When done remove from heat and serve hot with steamed rice.