Bengali Doi Maach Recipe Fish In Yogurt Curry
BENGALI DOI MAACH RECIPE (FISH IN YOGURT CURRY)
A Bengali meal is always incomplete without a fish item. Either it's a fish fry or a curry like Macher Kalia, Macher Jhol, Bhapa Ilish or Paturi. Each dish has it's own charm & delicacy. So here I am with such a dish which is truly robust, a taste that lingers in your mouth. The recipe of 'Doi Maach' that I am going to share is very easy to follow. Just marinate the fish for 15 to 20 minutes and slow cook for 15 minutes. Voila, your dish is ready! Serve Bengali Doi Maach along with Chingiri Paturi and hot steamed rice for a perfect Bengali weekday lunch or dinner. If you like this recipe, you can also try other Fish recipes such as Spicy Chettinad Fish Fry Recipe Doi Bhetki Recipe Bengali Style Pomfret Shorshe Recipe
Provided by Sai Priya
Time 40m
Yield Makes: 4 Servings
Number Of Ingredients 16
Steps:
- To begin making the Bengali Doi Maach recipe, heat 1 tablespoon oil in a heavy bottomed pan.
- Add garlic, ginger and onion and saute it for a minute. Let it cool down and then make a paste of this using a mixer grinder.
- Marinate fish with raisin, turmeric, red chilli powder, salt and 1 tablespoon oil for 15 to 30 minutes in a mixing bowl. Mix everything properly.
- Add 1 tablespoon oil to the same pan that is used for frying onion and heat it.
- Add cumin seeds and let it sputter. Add cinnamon, clove, green cardamom and saute for a few seconds.
- Reduce the flame to very slow. Add the marinated fish with curd to the pan. Cook for about 10 minute at medium flame.
- After 10 minutes, add green chillies, 1/2 teaspoon sugar and mix. Cook for another 4 to 5 minutes at slow flame.
- After 4 to 5 minutes, switch off the stove and it is ready to be served.
- Serve Bengali Doi Maach along with Chingiri Paturi and hot steamed rice for a perfect Bengali weekday lunch or dinner.
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- Marinate the fish with turmeric powder, ½ tsp salt and 2.5 tbsp mustard oil. After around 30 min, add yogurt, homemade garam masala powder, raisins, red chilli powder and the onion-ginger-garlic paste to this. Smear the fish pieces well. Let the fish marinate for 20 min.
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- Reduce the flame to the lowest. Add ¾ tsp salt and give the curry a gentle stir, taking care not to break the fish pieces. Cover and cook, ensuring from time to time that the fish pieces do not stick to the pan, until the yogurt mixture starts releasing oil and becomes almost dry. This will take about 10 min.
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