Doi Maach ...

8-9 pieces of fresh water fish [Ilish or Rui]

Wash the fish & apply salt and turmeric powder for 10-15 min.
Fry the fish till it turns light golden brown from either sides, keep aside
200 gm curd (yogurt)
1 onion, finely chopped, or coarsely grounded
1 tsp ginger-garlic paste
4 lavang [cloves]
4-5 dalchini sticks[one inch] [cinnamon]
1 elaichi [cardamom]
1 tsp red chili powder
3pinch of turmeric
2 dark green chili broken into 2 pieces each,
1/2 tsp sugar
2 tbsp mustard oil
1 cup water
2 tbsp coriander leaves
Salt to taste

Method:

Heat oil, add the cloves, cardamom, cinnamon.
When the oil starts giving a nice aroma, add the onion, ginger-garlic paste and green chili.
Fry till the oil starts leaving the sides.
Then add chili powder, turmeric powder, sugar, curd[150 gm]and fried fish and fry for 2-3 minutes.
Add salt taste.
Fry till the fish absorbs the gravy. When it becomes semi-dry, add water and let it boil.
After the first boil put the remaining curd[50gm].
Cook in low flame for 2 min by continuous stirring.
Garnish with lots of coriander leaves and serve with steamed rice.