This is an old traditional fish recipe from Bengal in which the fishes are cooked in milk.In Bengali cuisine this dish is known as “doodh koi”.The gravy is spicy and creamy.You may cook any fish which has tougher texture otherwise the fishes will get blended in the gravy.You may fry the fishes in mustard or olive oil before cooking it in the gravy.The treatment may vary with the type of fish you use.
1.Small whole Fishes(8 to 10)
2.Cinnamon stick(1 and 1/2 inch) broken into small pieces
3.Cardamom(3 to 4)
5.Ginger (2 inches)
6.Black pepper whole(1 tbsp)
7.green chilies whole(2 to 4)
8.Milk (2 cups)
9.Turmeric powder(1/2 tbsp)
10.Salt as per taste
11.Mustard oil or olive oil 1/2 cup
1.Marinate the fishes with turmeric powder and salt.
2.Grind ginger and green chilies together coarsely.
3.Heat oil in the wok.
4.Add cinnamon stick,green cardamom and bay leaves.Add ginger and chillies paste.
5.Add the fishes in the oil,toss lightly.
6.Add milk to the pan.The milk should cover the fishes.If milk is less add little water.
7.Cook the fishes for 15 minutes on slow heat.
8.Once the gravy thickens ,add salt and put the pan on high flame and saute the fishes till the milk dries up and oil separates.
9.Crush the black peppers and remaining chilies and sprinkle on the dish.
10. Take it off from the fire and garnish with coriander leaves.