Recipe: Appetizing Doi Maachh (Fish in curd gravy)

Doi Maachh (Fish in curd gravy). Thank you for taking out your valuable time and watching my video. It means a lot to me. Doi maach/ Rui Maacher is an authentic Bengali fish curry prepared with sour yogurt, spices and tastes delicious.

Next week school reopens in my part of the world. Now to Doi Machh i.e Fish in a yogurt gravy features in my list of favorite Add the beaten yogurt/curd and mix with the fish. If you add the yogurt directly when the. "Doi" is Yogurt or Curds and "Maach" is Fish and the mix of the two is just right and a perfect blend. You can cook Doi Maachh (Fish in curd gravy) using 20 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Doi Maachh (Fish in curd gravy)

1. You need 4 of big pieces of Buffalo fish (kata).
2. You need 300 gm of whole fat plain yoghurt.
3. You need of Whole garam masala-.
4. It's 4 of cinnamon sticks.
5. You need 4 of cloves.
6. Prepare 6 of pepper corns.
7. You need 4 of Cardamoms.
8. It's 1 teaspoon of cumin seeds.
9. Prepare 1 of whole medium sized onion, chopped.
10. It's 1 of whole tomato chopped.
11. Prepare 1/4 of ginger chopped.
12. Prepare 1 teaspoon of turmeric powder.
13. You need 1 teaspoon of cumin powder.
14. You need 1 teaspoon of red chilli powder.
15. Prepare 1teasooon of of garam masala powder.
16. Prepare 2 of slotted green chillies.
17. Prepare 1 tablespoon of cashew nut paste.
18. Prepare to taste of Salt, sugar.
19. You need as needed of Mustard oil.
20. You need 1 table spoon of ghee.

Rohu is an everyday fish in a Bengal and to get the authentic flavor, that is the best fish to use. Sometimes, it's hard to find Rohu, here are some of the options: Red Snapper, Halibut, Cod, Haddock. "Doi" is Yogurt or Curds and "Maach" is Fish and the mix of the two is just right and a perfect blend. Rohu is an everyday fish in a Bengal and to get the authentic flavor, that is the best fish to use. Sometimes, it's hard to find Rohu, here are some of the options.

Doi Maachh (Fish in curd gravy) step by step

1. Wash and marinate the fish with 1/2 teaspoon each of turmeric and chilli powder and salt. Keep it for half an hr.
2. Heat mustard oil in pan and shallow fry the fish.
3. Marinate the fried fish with yoghurt and keep it for half hr..
4. Heat some more mustard oil in the pan. Add the whole garam masala, chopped onion, chopped tomatoes and chopped ginger..
5. Add salt and half a teaspoon of sugar..
6. Fry till the onions turn golden brown and the masala starts releasing oil..
7. Cool the mixture and blend it to get a thick consistency.
8. Heat a teaspoon of oil and add the paste..
9. Add the fish and mix it well. Fry it for 5 mins..
10. Add the cashew paste and mix it well..
11. Add half a cup of warm water and boil it on high flame until a thick consistency is reached..
12. Add the green chillies..
13. Turn off the stove and sprinkle some garam masala powder and ghee on top..
14. Keep it covered for 10 mins..
15. Serve with steamed rice..

Bengali Doi Maach has marinated pieces of freshwater fish cooked in a yogurt based gravy. The curry is robust, slightly spicy and delicately sour with a balance of curd and spices. The fish is really tender and soft having absorbed the wonderful flavors of the. Doi Maach is a Bengali preparation wherein fish is cooked along with spices and then curd is added at the end to change the flavor and texture of the curry. The taste is quite different as it does not have the typical mustard base.