Doi Maachh/ Fish in Curd

Doi Maach is an eternal favourite. The slightly sweet and tangy taste of the fish cooked in curd has been a perennial favourite and the Bengalis have probably cooked in for almost all kind of occasions. Birthdays. Jamai Shoshthi, Shwad and so on and so forth.
It is basically a simple procedure and here is how to cook it.
Ingredients:
• Rui fish-500gms.
• Fresh Curd-200gms.
• Whole Garam masala -3 pieces each of Cardamom and Clove and 2 inches of Cinnamon
• Ghee-2tsp.
• Oil to fry fish
• Bayleaf –2 no.
• onion-1 large (grated )
• Garlic-10 pods. (finely chopped).
• Ginger paste-2tsp.
• Red chilly paste ½ tsp
• Garam Masala Powder — 1 tsp
• Green Chillies-5-6
• Salt, Turmeric powder (optional),
• Salt & Sugar— to taste
• Curd — beaten with water
• 1 egg beaten (optional)

Method:
• Marinate fish with salt and turmeric powder.
• Heat oil. Fry the fish lightly once on each side and keep aside.
• In the same oil add whole garam masala and bayleaves.
• Then add garlic, onion and fry till brown.
• Add ginger paste.
• Saute for some time.
• Bring it to boil.
• Add the spices, salt and sugar.
• Saute till the oil separates.
• Add the beaten egg and cook well for a while stirring a lot.
• When the spice is ready, add the beaten curd and mix well with the spices.
• Add the fried fish and green chillies.
• Finally add ghee on top.
• Serve with rice.