DOI MAACH / BENGALI FISH CURRY

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               I’ve never experimented with fish. Fish for me is either a normal red fish curry or a normal fish fry. Or once in a blue moon a Grilled Fish. Nothing much innovative. That doesn’t mean my other dishes are highly innovative. I’m a simple and humble cook. In the recent times fish price has gone so high that I feel like crying when I crave for something ‘fishy’. But when I got this fish in hand I wanted to make something different with it (not any international dish ehh…). I thought of making Doi Maach. Wondering where I got the name from. “Masterchef” is the answer.

               Doi Maach is an authentic Bengali dish. It’s a very unique dish with very little spices. But it’s highly flavorful.  “Doi” means Yogurt and “Maach” means Fish it seems. And I’ve never imagined a combination of fish and yogurt. It’s just awesome.

 Recipe courtesy : showmethecurry.com

Ingredients:

Ayakoora (King fish) – 250 grams

Turmeric Powder – 1/4 teaspoon + 1/4 teaspoon

Salt – 1/4 teaspoon + 1/4 teaspoon or to taste

Onion – 1/2 medium

Mustard Oil – 3 tablespoon

Cardamoms – 4

Cloves – 4

Bay Leaves – 2-3

Cinnamon – 1″ piece

Green Chillies – to taste, slit

Ginger – 1 teaspoon, minced

Red Chili Powder – ¾ teaspoon

Sugar – 1/4 teaspoon

Yogurt – 2 tablespoon

Water – 2 tablespoon

Golden Raisins – 1 teaspoon, optional

Water – 2 cups

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Method

Wash and clean the Fish.

Sprinkle 1/4 teaspoon of Turmeric and 1/4 teaspoon of Salt and rub on the Fish.

Set the fish aside and allow it to marinate for 5-10 minutes.

Meanwhile, make a paste of the Onion and set aside.

In a mortar and pestle, pound the Cardamom and the Cloves, discard the Cardamom skin. Set aside.

In a pan, heat the Oil and lightly fry the fish on both sides, pull aside on a paper towel till ready to use.

In the same. remaining Oil, add in the Bay Leaves, Ground Cloves & Cardamom, Onion Paste, Green Chilies, 1/4 teaspoon Salt.

Mix and cook for 2-3 minutes.

Add in Ginger, Turmeric Powder, Red Chili Powder, Sugar and mix.

Smooth the Yogurt with 2 tablespoon of water, turn the flame off and slowly add the Yogurt to the pan, while stirring continuously.

Once mixed in, turn the flame back on and add in the Raisins.

Cook till the Oil separates from the mixture.

Once done, add in the Fish gently.

Cook on both sides for a couple of minutes.

Add in the Warm Water (2 cups) and mix very gently to mix the masala to the Water.

Once mixed in, lower flame, cover and cook for 10 minutes.

After 10 minutes, uncover, increase the heat to a high and cook for another 5-7 minutes.

Cook till the gravy becomes thick to serve with Rice or Chapati.

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