Doi Maach/Doi Katla

Name: Doi Maach/Doi Katla
Total time: 1800 s
Yield: 2-4 servings
Cuisine: Indian
Ingredients: 4 For the Fish Marinade: Pieces of Katla/Rohu/Bhetki Fish: (You can double/triple/quadruple the same measurements given herein for larger quantities); 1/2 tsp Salt; 1/2 tsp Turmeric: Optional (In this recipe- I use it always at this point); 1/4 tsp Red Chilli Powder: Optional; 400 gms For the Gravy:. Plain Yoghurt/Dahi/Curd- Well Whisked with some sugar, about 1 tsp & the maida; 1/2 tbsp Maida/Besan: This ensures that the gravy’s not curdled at any point; 3/4 Cup Onion Paste/Juice; 1 tsp Ginger Paste/1/2 tbsp Ginger Juice; 1 Bay Leaf; 4 Cloves; 1 inch ” Cinnamon Stick; 3-4 Green Cardamoms: Split; 1 Black Cardamom: Split; 1/2 tbsp Bengali Garam Masala Powder; 3-4 Green Chillies: Slit; To Taste Salt; 1/2 Cup Mustard Oil: To Fry the Fish Pieces- (Later on the same oil is used for the cooking but reduced to remain only 2 tbsps); 1-1.5 tbsp Ghee

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

One of the uniquely tasted & the commonplace recipes of any Bengali Households…
More so, when you have guests at home- Unannounced…& you’re at great fix- What to cook fast in the fish platter & you don’t have too many things handy or in stock…This comes in your rescue & your guests are happy, you too & no one could simply able to make out, you did you actually manage to come up with such an amazing meal with just the MAACH BHAATH or Rice 🍚 & Fish Curry 🍛 in such a short span & outstanding manner !!!

#cc2022
#week2
#Lunch_Recipes
#cooksnapchallenge

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

#cc2022
#week2
#Lunch_Recipes
#cooksnapchallenge

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Ingredients

30 mins. Prep T

2-4 servings

4For the Fish Marinade: Pieces of Katla/Rohu/Bhetki Fish: (You can double/triple/quadruple the same measurements given herein for larger quantities)
1/2 tspSalt
1/2 tspTurmeric: Optional (In this recipe- I use it always at this point)
1/4 tspRed Chilli Powder: Optional
400 gmsFor the Gravy:. Plain Yoghurt/Dahi/Curd- Well Whisked with some sugar, about 1 tsp & the maida
1/2 tbspMaida/Besan: This ensures that the gravy’s not curdled at any point
3/4 CupOnion Paste/Juice
1 tspGinger Paste/1/2 tbsp Ginger Juice
1Bay Leaf
4Cloves
1 inch” Cinnamon Stick
3-4Green Cardamoms: Split
1Black Cardamom: Split
1/2 tbspBengali Garam Masala Powder
3-4Green Chillies: Slit
To Taste Salt
1/2 CupMustard Oil: To Fry the Fish Pieces- (Later on the same oil is used for the cooking but reduced to remain only 2 tbsps)
1-1.5 tbspGhee

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Steps

30 mins. Prep T

1

Firstly: Wash & Marinate the fish pieces with the aforesaid ingredients & set aside for about 15 mins time- Then, heat up a frying pan over the medium flame and add in the mustard oil to fry the fish very gently & slightly than is normally done, strain them & set aside
2

Now, using the same pan/wok/vessel: Add in the tempering spices to it first- Ensure to reduce the oil to just to remain 2 tbsps & add in the ghee as well-
Allow the spices to splutter gently & turn fragrant then, add into it the ground wet Masala paste, ie. the onions & ginger pastes one by one stirring continuously until the oil surfaces upto the pan
3

Add in the salt now but very cautiously as the fish pieces also have some- Then, add into it the well whisked curd mixture and mix everything well together until nicely combined and well blended- Reduce the flame to the lowest at this point to ensure that it doesn’t get curdled at all
4

Mix it nicely until the boil comes in it & then add into it the gently sautéed fish pieces and allow them to drown into the gravy naturally & don’t try to mix/flip it much with the spoon/spatula to avoid breaking- Once they completely drowned into the gravy organically, slightly swirl the pan by holding with your hands- Cover it & let it cook for about 7-8 mins time while stirring occasionally in between once/twice (optional)
5

Once done ✅ Turn off the flame- Add in the Garam Masala to it, mix it gently & cover it back again to rest on its standing position for another 7-8 mins time before serving it piping hot with the hot steamed rice- That’s how, it’s best had to be relished to the core 💁🏻‍♀️

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Anamika Banerjee @LadyLazarrus_9663

on December 02, 2021 06:34

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻