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Doi Maach

Doi Maach (Fish in Yogurt)

Doi Maach, Katla paired with yoghurt perfumed with cardamom,cinnamon and cloves. Spiked with chillies and the warmth of ginger. And a throw of raisins.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course: Main Course
Cuisine: Bengali
Ingredients Method

Ingredients
  

  • 4 pcs rohu or katla fish
  • 3 tbsps onion paste
  • 2 tsps ginger paste
  • 1 tsp green chili paste
  • 1/2 cup yogurt , whipped
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 2 - 3 bay leaves
  • 1 - 2 green cardamom
  • 1 - 2 cloves
  • 1 inch cinnamon stick
  • 1 tsp sugar
  • 1/2 tsp garam masala powder
  • 4 tbsps mustard oil
  • 1/2 tbsp ghee
  • 1 tbsp raisins soaked in water
  • salt to taste

Method
 

  1. Marinate the fish with little turmeric powder and salt. Keep aside.
  2. Coarsely crush the green cardamon, cloves and cinnamon using a mortar and pestle, keep aside.
  3. Add the turmeric powder, red chili powder, ginger paste, green chili paste and salt to the whipped yogurt, mix well. Keep aside.
  4. Heat 2 tbsp oil in a frying pan, shallow fry the fish. Keep aside on a kitchen towel.
  5. Add the remaining oil to the pan, when smoking hot, throw in the coarsely ground whole spices and bay leaves. Allow them to splutter and release their fragrance.
  6. Add in the onion paste and about 1/2 tsp of sugar, fry over a medium flame till oil starts to separate from the onion paste.
  7. Lower the heat and gently pour in the whipped yogurt to the pan while continuously stirring. Cook for 3-4 minutes. (You would not want the curd to split. Lowering the flame and continuous stirring is key here.)
  8. Add the fried fish, throw in the green chillies and the raisins and 1/2 a cup of warm water. Continue to cook for another 5 odd minutes.
  9. Sprinkle in the remaining sugar, adjust the seasonings and finish with a generous dollop of ghee and a hearty pinch of garam masala powder.
  10. Serve hot with rice.