DOI MAACH (Bengali style fish with curd)
This is an old post and I recently realised that this was not the actual method that we follow. Thanks to The Knife, I refined the recipe and here it is.
- 6 pieces of rui or river carp, smeared in 1/2 a teaspoon turmeric powder, 1/2 teaspoon chilly powder + salt
- Curd marinade - 100 g of curd + 1 teaspoon chilly powder + 1/2 teaspoon jeera (cumin) powder + 1/2 tea spoon sugar + 1/2 tea spoon salt + 1 tbsp besan (bengal gram flour) - whipped together in a mixer grinder or beaten (stirred) hard with a spoon
- Gravy base - 1 onion - grated, 1 tea spoon of ginger paste + 1 teaspoon whole cumin (sada jeera), dry red chillies + 2, bay leaves (tej pata) 4 cloves, 4 cinnamon,1 cardamom
- Garnish - a spoon of finely chopped coriander and 2 split green chillies, a tea spoon of whole garam masala (crushed / pounded)
- Medium fry the fish
- Put the fish in a microwave cooking bowl and pour the curd marinade on it. Keep it for at least half an hour so that, the marinade soaks into the fish
- Fry the sada jeera in a bit of oil till it sputters. Add a couple of dry red chillies if you want + whole garam masala
- Add the onion paste to it and stir. Add the ginger paste and stir till brown
- Lower the heat to minimum. Pour the fish and marinade into the pan. Add water and bring to boil. Add the garnish and take it off the flame. Serve.
- Microwave Option: Spoon the fried mix when done onto the fish and curd mix and leave them alone for a while to get acquainted with each other
- Put the mix into a microwave (or oven)
- Switch it on for two minutes
- See if it curdles. It won't
- Switch the micro on for two more minutes
- Your doi maach is ready
- Garnish with coriander and chilly
- Add the pounded garam masala on the top
- Best enjoyed with steamed rice.