Tuesday, 9 September 2014

Bengali Doi Maach ( Yogurt Fish Curry)

Today I 'm going to post a well-known traditional Bengali recipe,'Doi Maach (Yogurt Fish Curry), always a special in the menu of Bengali food lovers. The recipe fits both at get together/fest for dinner or lunch or can be made along with daily meals.
             I choose this time to share as the festive season is coming and we Bengalis celebrate festivals along with consumption of lots of foods. I believe it is the perfect in the menu of ‘Navami(the ninth day of navaratri)’ along with Chicken/mutton recipes and with hot steamed rice. It is really easy to cook and great in taste. There is so many variety or process to cook this recipe but I made the simplest and quickest form of it. Do try who did not tried earlier.

Preparation Time – 10 mins.
Baking Time – 40 - 30 mins.
Serves – 2- 3 persons.

·        Ruho fish (‘Rui Mach’ in Bengali)-6 pieces
·        Salt-little bit
·        Turmeric powder-1 pinch

For gravy:

·        Well beaten curd-1 cup
·        Flour-1/2 tsp.
·        Turmeric powder-1/4 tsp.
·        Red chili powder-1/2 tsp.
·        Green chili slice-4-5 nos.
·        Salt-to taste
·        Sugar-1 tbsp.
·        Whole Garam masala-1 cardamom ,2-3 clove,1 inch cinnamon
·        Coriander leaves-2 tbsp.
·        Garam Masala powder-1/4 tsp.
·        Mastered oil-2 tbsp.

·        Mix turmeric powder and salt with fish. Fry it well and keep aside.

·        In a mixing bowl put curd, flour, salt and sugar. Mix well.

·        Use the same remaining oil and put whole Masala.

·     when it starts to spluttering, pour curd mixture and cook for a minute.

·        Next add spice and green chili cook for 2-3 minutes
·        When oil came on top, mix a cup hot water.

·        When water starts to boil, put fried fish pieces in it and cook for 15 minutes with low flame.
·        When it's done remove from heat and spread Garam masala powder over it.
·        Garnish with coriander leaves.
·        Serve hot with plain steam rice.

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