Doi Maach (Curd-Fish) Recipe:
A traditional Bengali recipe, fish in a curd based gravy, light and flavorsome.
With the arrival of ‘Mahalaya’ , the very quintessential Bengali in me has also arrived! The very idea of eating fish during ‘pujo’, thrills me, especially when it’s all about indulging in lavish preparations of a wide variety of fish.
I chose to make something simple, yet quite favorite amongst my guests. It’s called ‘Doi Maach’, a light yogurt based fish curry, which is lightly flavored with aromatic whole spices. Neither too sour, nor too tangy, the dish is light and flavorsome!
Ingredients (serves 2-3):
- 400 grams of fish cleaned, (I chose seer fish and the piece with fewer bones),
- 1-2 tsp turmeric,
- ½ tsp of red chili powder,
- Salt to taste,
- Mustard oil for frying,
- 4 cardamoms,
- 4 cloves,
- 2-3 small sticks of cinnamon,
- 2 small bay leaves,
- 3 medium sized onions, finely sliced,
- 3-4 tbsp of thick curd,
- ½ tsp of sugar,
- 3 green chilies split lengthwise,
- Coriander leaves for garnishing
- To begin with, smear a little bit of turmeric, red chili powder and salt over the cleaned fish and allow it to rest for a few minutes, before frying in mustard oil.
- Post frying keep aside. Use 4 tbsp of the same oil for preparing the curry.
- Add lightly crushed whole spices and allow them to splutter.
- Now add the sliced onions and fry till transparent. Don’t overdo the frying. You don’t need to fry it more than 3 minutes.
- Add curd, which should be previously beaten with sugar. Stir it well into the fried onions and spice mix.
- Add turmeric and green chilies to it and stir it a little, until oil leaves the sides of a kadai. Pour 1-2 small cups of water and bring it to boil.
- Once it boils, put the fried fish pieces, cover and let the curry simmer for 5-6 minutes. Garnish it with fresh coriander leaves and serve piping hot with steamed rice!