Lanju

Lanju or boiled fish is basically prepared in Sistan and Baluchistan Province. In the region there are a variety of delicious fish and they are mainly prepared in 4 ways; Tanoori or sort of grilled fish, fried fish, Lanju with water and finally Lanju with Doogh ( a national drink made with yogurt, salt, water). Here is Lanju which is called Mahi Digi or Mahi Dooghi.
Ingredients,
Onions,
Oil
Doogh
Fish
Salt, pepper and turmeric
Zaboli Achar
Procedure
Fry chopped or sliced onions. To this add salt, pepper, turmeric, Achar and Doogh. Stir well over fire until it starts boiling. If you don't the yogurt will become stiff and ruin your recipe. It will be Pach, according to the Sistani! If you apply water instead of Doogh, there is no need to stir. Once boiled, add in the fish and let it cook finely. Once the fish is done, take out its gravy.
Put the pot containing the fish over the flame again. Sprinkle salt, pepper and turmeric powder over the fish and cook in low heat till all water evaporates. Once the water goes off thoroughly, it's ready to serve.
Cooking tips,
Don't stir the fish a lot since it would crumble the flesh.
Don't put it boiling for log either since the fish becomes crushed.