Doi Maach or Fish in Yogurt Sauce is a typical Bengali dish with very little spices and the flavor of the fish is the star of the dish. “Doi” is Yogurt or Curds and “Maach” is Fish and the mix of the two is just right and a perfect blend. Rohu fish is the perfect for cooking Doi Maach. Doi maach is a very authentic Bengali preparation served typically at lunch with pulao or white rice on a festive occasion.
Ingredients:
Rohu fish - 4 pieces
Yogurt/Curd - 2 tbsp
Onion, 1 large, sliced
Ginger paste - 1 tsp
Garlic paste- 1 tsp
Green chillies : 2,chopped
Turmeric powder - 2 tsp
Cumin seed powder - 1 tsp
Kashmiri red chilli powder - 1/2 tsp
Sugar - 1/2 tsp
Salt to taste
Oil for frying
For Tempering ~
Bay leaves - 2
Cinnamon - 1/2 stick
Cloves - 3 pieces
Green Cardamom - 3 pieces
Chopped coriander leaves for garnishing
Method :
Take the slices of fish and wash them thoroughly. Salt them and rub 1 teaspoon of turmeric powder. Set aside for 10 minutes. Cut Onions into big slices. Cut the garlic pods into pieces.
On a hot skillet, heat 2 tbs of oil. Add the fish pieces and fry well. Take the fish out and set aside.
In the remaining oil add bay leaves,then add cinnamon, cloves and cardamom in the hot oil. Let it splutter, add onion, fry for 2-3 mins. Then add ginger-garlic paste,green chilli, saute for 5 mins.
Now in a bowl add yogurt, turmeric powder, kashmiri red chilli powder, cumin seeds powder,sugar and salt mix well. Add this mixture, keep stirring for 3 minutes.
Add 1 cup of water and mix well, let it simmer. After it comes to a boil, add fish pieces and cover on medium heat. Keep cooking till the fish gets cooked through.
Adjust salt and sugar according to taste. Spread chopped coriander leaves on the fish. Cover lid for 2-3 mins more.
Serve hot with plain rice.
Ingredients:
Rohu fish - 4 pieces
Yogurt/Curd - 2 tbsp
Onion, 1 large, sliced
Ginger paste - 1 tsp
Garlic paste- 1 tsp
Green chillies : 2,chopped
Turmeric powder - 2 tsp
Cumin seed powder - 1 tsp
Kashmiri red chilli powder - 1/2 tsp
Sugar - 1/2 tsp
Salt to taste
Oil for frying
For Tempering ~
Bay leaves - 2
Cinnamon - 1/2 stick
Cloves - 3 pieces
Green Cardamom - 3 pieces
Chopped coriander leaves for garnishing
Method :
Take the slices of fish and wash them thoroughly. Salt them and rub 1 teaspoon of turmeric powder. Set aside for 10 minutes. Cut Onions into big slices. Cut the garlic pods into pieces.
On a hot skillet, heat 2 tbs of oil. Add the fish pieces and fry well. Take the fish out and set aside.
In the remaining oil add bay leaves,then add cinnamon, cloves and cardamom in the hot oil. Let it splutter, add onion, fry for 2-3 mins. Then add ginger-garlic paste,green chilli, saute for 5 mins.
Now in a bowl add yogurt, turmeric powder, kashmiri red chilli powder, cumin seeds powder,sugar and salt mix well. Add this mixture, keep stirring for 3 minutes.
Add 1 cup of water and mix well, let it simmer. After it comes to a boil, add fish pieces and cover on medium heat. Keep cooking till the fish gets cooked through.
Adjust salt and sugar according to taste. Spread chopped coriander leaves on the fish. Cover lid for 2-3 mins more.
Serve hot with plain rice.
Sending this to My ongoing event "SPOTLIGHT : Happy Holi"
