Bengali Yoghurt Fish Curry | James Beard Foundation

Ingredients

• 1 medium onion, roughly chopped
• 1 red chile pepper, deseeded and roughly chopped
• 4 cloves garlic, roughly chopped
• One 3/4-inch piece ginger, peeled and roughly chopped
• 1 cup plain yogurt
• 1/2 teaspoon chile powder
• 1/2 teaspoon turmeric powder
• 2 pounds 3 ounces firm white fish fillets, cut into chunks
• 4 tablespoons ghee
• 1 1/2 teaspoons curry powder
• 4 cloves
• 5 black peppercorns
• 4 green cardamom pods
• One 3/4-inch piece cinnamon stick
• 1 tablespoon dried curry leaves
• 1 dried bay leaf
• 1 large onion, finely chopped
• Cooked basmati rice, to serve