Doi Maach (Bengali style fish with yoghurt) recipe
ingredients
1 kg (2.2 lb) Fish, rohu fillets, washed
1 1/2 cups (300 g) 11 oz Yoghurt (dahi)
1/2 tsp (1 g) Turmeric (haldi) powder
1/4 cup (50 g) 1 3/4 oz Ghee
2 Cloves (laung)
2 Green cardamom (choti elaichi)
1 Cinnamon (dalchini), 1 inch stick
1 Bay leaf (tej patta)
5 Black peppercorns (sabut kali mirch)
1/2 cup (60 g) 2 oz Onions, chopped
3 tbsp (54 g) 1 3/4 oz Ginger (adrak) paste
1 tsp (2 g) Red chilli powder
Salt to taste 3/4 cup (90 g) 3 oz Raisins (kishmish)
1 1/2 cups (300 g) 11 oz Yoghurt (dahi)
1/2 tsp (1 g) Turmeric (haldi) powder
1/4 cup (50 g) 1 3/4 oz Ghee
2 Cloves (laung)
2 Green cardamom (choti elaichi)
1 Cinnamon (dalchini), 1 inch stick
1 Bay leaf (tej patta)
5 Black peppercorns (sabut kali mirch)
1/2 cup (60 g) 2 oz Onions, chopped
3 tbsp (54 g) 1 3/4 oz Ginger (adrak) paste
1 tsp (2 g) Red chilli powder
Salt to taste 3/4 cup (90 g) 3 oz Raisins (kishmish)
method
1. Marinate the fillets in half the yoghurt and turmeric powder for half an hour.
2. Heat the ghee and saute the fish till it is three-fourth done. Keep aside.
3. To the ghee, add cloves, green cardamom, and cinnamon stick, bay leaf, and black peppercorns. Saute for a few seconds, then add onions and ginger paste. Cook till the onions brown a little.
4. Add the remaining yoghurt, red chilli powder, and enough water to cover the ingredients.
5. Return the fish to the pan and then simmer for at least 15 minutes or until done.
6. Season with salt, add raisins and serve.
2. Heat the ghee and saute the fish till it is three-fourth done. Keep aside.
3. To the ghee, add cloves, green cardamom, and cinnamon stick, bay leaf, and black peppercorns. Saute for a few seconds, then add onions and ginger paste. Cook till the onions brown a little.
4. Add the remaining yoghurt, red chilli powder, and enough water to cover the ingredients.
5. Return the fish to the pan and then simmer for at least 15 minutes or until done.
6. Season with salt, add raisins and serve.
serving amount
serves: 2 - 4
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