Doi Bele/Bailla

Freshwater Bailla is available in Indo-Pak or Bangladeshi stores in the USA. This fish is caught wild. Bailla and Bele fish are closely related and  extremely delicious so don't let this go by...

Serving Size: 2 persons

Ingredients: (photo left panel)

Fish - 500 g

Tok Doi/Curd - 2 tbsp, heaped

Tomato - 1 small, finely chopped

Ginger - 1 tbsp, grated

Green Chillies - 4, slit

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Sugar - 1/4 tsp

Salt - To taste

White Oil - as indicated

Preparing:

1. Rub a pinch of salt and turmeric on the fish pieces and keep aside.

2. In a bowl, beat the curd into a smooth paste with sugar and salt and keep aside.

Cooking procedure:

1. In a kadhai, heat 4 tbsp oil to smoking. Fry the fish one at a time for 1 min each side and remove. This fish is very delicate and will stick to the kadhai if oil is not hot enough.

2. Cooking requires 3 tbsp oil. Heat the oil. Oil used for frying the fish may be used.

3. Add half amount of finely chopped tomato, ginger, turmeric, and chilli powder (last 2 ingredients mixed in 2 tbsp water). Fry on medium heat for 2 minutes.

4. Then add doi (curd) mix and fry on medium heat for 2 minutes.

5. Add 3/4-1 cup water (as desired) and let come to boil. Add fried fish and simmer for 5-7 minutes.

6. In the meantime fry the remaining chopped tomatoes in a separate pan  and keep ready for garnishing.

7. Garnish with green chillies and tomatoes (as prepared in step 6).

Serving Suggestions: