Sunday, 20 November 2016

Doi Maach...

This is a fishy delicacy from Bengal. This dish is prepared during occasions. It's a bit sweet and sour in taste. Spiciness is adjusted as per requirement. This dish is served with hot steamed plain rice or polau.

For Marnating and Frying the Fish...
1 kg Ruhi or Katla pieces preferably cut from a big size fish
Salt to taste 
1 tsp Turmeric powder
Mustard Oil for deep frying the Fish

Marinate the fish with salt and turmeric powder and let it stand for 15 minutes.Heat mustard oil in a wok till smoking point. Reduce the heat and fry the fish till light brown in colour from both the sides. Remove the fish and keep it aside while the gravy is prepared.

To Make the Doi Mach...
Fried Fish
1 tbsp Ginger paste
1 tbsp Garlic paste 
1/2 tbsp Chilli paste 
1 medium size Onion paste 
3 Green Chillies slit
1 cup Curd 
1/2 tsp Turmeric powder 
1 tsp Cumin powder
1 tsp Coriander Powder
1/2 tsp Garam masala powder
1/2 tsp Chilli powder 
1 tsp Sugar to taste
Salt to taste 
2 Bay Leaves
3 Cloves 
1 small stick Cinnamon 
2 Green Cardomom 
Mustard Oil (Use the same Fish Fry Oil) 
Few Coriander Leaves chopped for garnishing

Take the same wok in which the fish was fried. Reduce the oil to 4 tbsp. Heat the oil. Add cloves, cinnamon, green cardamom. Let the spices crackle. Add the bay leaves and green chillies. Sauté it for few seconds. Add the onion paste, ginger paste, garlic paste and chilli paste. Sauté it for 3 to 4 minutes till the rawness of paste is gone. Meanwhile add the turmeric powder, cumin powder, coriander powder, chilli powder, garam masala powder, sugar and salt in the curd and beat it. Add the beaten curd into the wok. Sauté it for another 3 minutes. Add the fried fish into the curd gravy. Let it simmer for a minute. Add a cup of water. Cover and let it simmer for 15 minutes. Garnish it with coriander leaves before serving. 

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