Cut the fish into fairly large pieces and keep aside. Slice the onions.
Chop the lady’s fingers. Remove the seeds from the chilies and grind the skin.
Grind the ginger. Fry the cardamom in ghee and oil.
Now add the sugar and stir till it turns brown. Brown sliced onions in it.
Beat the curd to a smooth paste and add to the onions.
Put in the fish, lady’s finger, chilies, ginger and salt.
Cover the pan and cook for 10 minutes, or till tender.
Serve hot or cold with rice.
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