Rohu Kalia from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Selva

Ingredients

• 4 garlic cloves, crushed
• 500 ml (2 cups) thick plain yoghurt
• 850 g (1 lb 14 oz) skinless rohu, salmon, halibut or cod fillets
• 5 cardamom pods
• 4-6 tablespoons mustard oil
• 5 cm (2 inch) cinnamon stick
• 1 teaspoon chilli powder (optional)
• 7 cm (2¾ inch) piece of ginger, grated
• 3 green chillies, shredded
• ½ teaspoon ground turmeric
• 1 teaspoon ground cumin
• 4 cloves
• 4 Indian bay leaves (cassia leaves)
• 1 onion, finely chopped