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.

Ingredients:

  • 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)
Method:

Fish:
  • 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
 Gravy base:

  • 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.

Comments

Kalyan Karmakar said…
Hey Amitabha,

Thanks for dropping in at my blog. Must try your doi maach recipe once

Cheers

Kalyan
17/11/09 4:51 PM
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