Doi Maach (Fish in Curd)
Every Bengali's favourite! I have learnt how to make this dish from my mother-in-law. It's light, aromatic, and delicious.
Open in Cookpad AppCooking Instructions
- 1
Grind together the onion, ginger, and garlic. Now put the paste on a sieve, and squeeze out all the juice.
- 2
The fish pieces should be about 5-6 inches long. Marinate with turmeric powder and salt.
- 3
Heat the oil in a wok, and add the fish pieces. Fry till both the sides turn golden brown in colour. Remove from wok. Keep aside.
- 4
Now pour out some of the oil from the wok. Turn flame to low.
- 5
To the remaining oil, add the fenugreek seeds. Wait for the seeds to turn brown. Remove and discard.
- 6
Bring the flame to medium. Now pour in the onion-ginger-garlic juice. Let this boil for 1 min.
- 7
Add salt, and a pinch of turmeric powder. Stir.
- 8
Turn off the flame. Then add in 4 heaped tbsp of curd. Mix well.
- 9
Now simmer this for 2 mins.
- 10
Finally add in 1 tbsp of sugar. Mix well.
- 11
Now slowly place the fried fish pieces into the gravy.
- 12
Add in the ghee, and the slit green chillies. Cover and cook for 4-5 mins
- 13
The gravy should be slightly sweet. So add in the remaining 1/2 tbsp of sugar if required. Adjust salt.
- 14
Serve with rice.
- 15
PS: If you add the curd on the flame, it may split.
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