Boal (Wallago)curry with curd

Boal(Wallago)fish is a boneless fish which are found in big river,lakes etc.This is a very soft sweet water fish.The texture of this fish is slippery without any shells.The belly part is the most delicious part of the fish.This fish during winters tastes good.In Bengal it is easily found in the fish markets.Most people love this fish as it is easy to eat as it has less bones and the fat content is high.

Ingredients
Boal Fish-1 kg cut in slices.Middle part used.
Onions-3 onions paste,Coarse paste.
Ginger paste-2 teaspoon
Garlic-1 teaspoon
Turmeric powder-1 teaspoon
Red chilli powder-1 teaspoon
Garam masala powder-1/2 teaspoon
Cumin powder-1 teaspoon
Curd-1/4th cup
Whole spices to temper-2 bayleaves,1 dry red chilli,2 cinnamon sticks
White oil/mustard oil-To shallow fry the fish and cook
Salt to taste
Coriander leaves to garnish.

Method
1 First wash the Boal fish pieces and mariante the fish with turmeric powder 1/4 teaspoon and salt,Rub on both sides.
2 Now in a kadai or pan add 1 tablespoon of white oil or mustard oil and shallow fry the fish on both sides,When it is light brown in colour take it out.
3 In the same pan add 1 more tablespoon of oil,heat it well and add bayleaves,cinnamon sticks to temper.
4 Now add onion paste and saute it well with pinch of salt .Once the onion paste leaves sides and changes its colour add ginger and garlic paste.Saute it for few min till the raw smell of the ginger and garlic are gone.Cook in medium flame.
5 Now in the curd add turmeric powder,salt,red chilli powder,cumin powder and garam masla powder,beat it well and add to the pan.Give it a stir and add 1 spoon of water and saute the spices well in medium flame till the sides leave oil.
6 Now add the fish pieces gentle and add 2 cups lukewarm water and cook the fish pieces  till the sides have left oil and the gravy is semi thick,
7 Garnish with coriander leaves.
Eat with rice or pulao.
Note....cook in medium flame so that the curd doesnot curdle.