Bengali Home Cooking
Fish curry with yogurt(Doi Maach)
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Fish Curry with yogurt, or Doi Maach, as it is known in Bengali, is a dish prepared during festive
occasions. The curry is cooked with larger fishes like carp (katla) or hilsha (Ilish).
Recipe: (Click on the ingredients to search for more information).
Ingredients:
1. Carp Fish, sliced into one inch cubes 5 - 6 pieces
2. Yogurt One (1) Cup
3) Mustard oil 3/4 of 1 Cup
4) Turmeric powder 2 Teaspoonfuls
5) Dry red chili powder One (1)
6) Ginger paste One (1) Tea spoon
7) Bay Leaf (Indian) Two (2)
8) Green chili Two (2)
9) Salt To taste
10) Cinnamon stick 2 inch long
11) Clove Four (4)
12) Cardamom Four (4)
13) Onion, chopped One (1)
14) Garlic 2-3 Cloves
Principle:
The preparation consists of 3 steps.
In step one, the fish will be marinated and shallow fried in mustard oil
In the second step the spices will be fried with yogurt to create the sauce
Finally, the fish will be added to the sauce and cooked to complete the preparation
Procedure:
1. Sprinkle turmeric and salt on the fish pieces and pat them uniformly all over
2. Leave aside the marinate for about 5-10 minutes
3. Add the sugar and a little salt into the yogurt and mix them well with a spoon.
4. Grind the sliced onion, the ginger and the garlic pods together in a grinder to paste
5. In a moderately hot pan, add about 3 tablespoons of mustard oil
6. When the oil is hot to feel add the fish into the oil and fry each side for about 3-4 minutes. You
may like to cover the pan if it splatters. Both sides should look well fried
7. Remove the fish from the frying pan and keep them aside
8. In the same hot oil add the Indian bay leaves
9. Add cinnamon
10. Add clove
11. Then add cardamom
12. Stir them well
13. Add the mixed paste of onion, ginger and garlic
14. Continue stirring
15. Add red chili powder
16. Add turmeric
17. Add salt
18. Continue frying in slow heat till the whole mixture turns into a paste
19. Start adding the yogurt one spoonful at a time and then mixing with the spices
20. When three fourths of the yogurt is mixed, add the remaining one third all at once
21. Stir them together till the mixture becomes semi dried and well cooked
22. Add one cup of water
23. Stir well as it comes to boil
24. Add the fried fish into the gravy
25. Add two green chilies
26. Stir them carefully
27. If the gravy looks dry, then add a half cup of water
28. Cover the pan and bring to boiling for 2 minutes
29. Open the lid and turn the fishes over
30. As the gravy thickens remove it from heat. This completes the preparation
31. Serve the curry hot with steamed white rice
occasions. The curry is cooked with larger fishes like carp (katla) or hilsha (Ilish).
Recipe: (Click on the ingredients to search for more information).
Ingredients:
1. Carp Fish, sliced into one inch cubes 5 - 6 pieces
2. Yogurt One (1) Cup
3) Mustard oil 3/4 of 1 Cup
4) Turmeric powder 2 Teaspoonfuls
5) Dry red chili powder One (1)
6) Ginger paste One (1) Tea spoon
7) Bay Leaf (Indian) Two (2)
8) Green chili Two (2)
9) Salt To taste
10) Cinnamon stick 2 inch long
11) Clove Four (4)
12) Cardamom Four (4)
13) Onion, chopped One (1)
14) Garlic 2-3 Cloves
Principle:
The preparation consists of 3 steps.
In step one, the fish will be marinated and shallow fried in mustard oil
In the second step the spices will be fried with yogurt to create the sauce
Finally, the fish will be added to the sauce and cooked to complete the preparation
Procedure:
1. Sprinkle turmeric and salt on the fish pieces and pat them uniformly all over
2. Leave aside the marinate for about 5-10 minutes
3. Add the sugar and a little salt into the yogurt and mix them well with a spoon.
4. Grind the sliced onion, the ginger and the garlic pods together in a grinder to paste
5. In a moderately hot pan, add about 3 tablespoons of mustard oil
6. When the oil is hot to feel add the fish into the oil and fry each side for about 3-4 minutes. You
may like to cover the pan if it splatters. Both sides should look well fried
7. Remove the fish from the frying pan and keep them aside
8. In the same hot oil add the Indian bay leaves
9. Add cinnamon
10. Add clove
11. Then add cardamom
12. Stir them well
13. Add the mixed paste of onion, ginger and garlic
14. Continue stirring
15. Add red chili powder
16. Add turmeric
17. Add salt
18. Continue frying in slow heat till the whole mixture turns into a paste
19. Start adding the yogurt one spoonful at a time and then mixing with the spices
20. When three fourths of the yogurt is mixed, add the remaining one third all at once
21. Stir them together till the mixture becomes semi dried and well cooked
22. Add one cup of water
23. Stir well as it comes to boil
24. Add the fried fish into the gravy
25. Add two green chilies
26. Stir them carefully
27. If the gravy looks dry, then add a half cup of water
28. Cover the pan and bring to boiling for 2 minutes
29. Open the lid and turn the fishes over
30. As the gravy thickens remove it from heat. This completes the preparation
31. Serve the curry hot with steamed white rice
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