Doi Maach(Fish in yoghurt sauce)

A very typical dish , I love this from the bottom of my heart..Extremely simple, yet the result is a beautiful dish blended in the goodness of the curd and the fis h combined,with the crispiness of the fried onions as you bite into their sweetness.

I think its a typyal style from the east,  the swet curd and the fish..Although different cultures across this country has teh same fish receipe with curd, yet this dish excluded itself fom the generic ones coz its attains a typical taste akin to the bengali culture..The curd here is sweet unlike other receipes from other culinary cultures..A very disctinntly discerning aroma and flavour, its important to have the curd not vvery sour.The rajasthani cusine has curd as one pf their most important ingredients acroos receipes however, the way the curd is intermixed with the veggis/meat is what differentiates the cultural cusines..And in the ebngali cultue, whenever whee is curd imbubed intoa dish it i smostly sweet.

In fact i add in a bit of sugar to the curd before it goes into teh dish..Thats the taste and flavou of the dish. So doi maach is very much a bengali pprepapration and this type cannot be synched with any other cultural cuisine.

But my prepparation is not a very typical doi maach eceipe.Its something which i used to make since years, even during my hostel and pg days in college..Its just a quick fire way, rather a shot taek on teh doi maach..Not the authentic one maybe..nevertheles its teh taste that matters after all.Its teh creativity that matters, short cut or teh authentic way, a creativity infused dish is always a winner if it resonates with your taste pallate.

Ingredients
Fish (rohu/Catla)-
Onions(sliced and fried)- 1 large
Curd- 1 cup
Cumin powder- 1 tsp
Coiander powder- 1 tsp
Turmeric powder- 1/2 tsp
Red chili powder- 1/2 tsp
Bay leaves-1
Cardamon-2
Cloves-6
Cinamon-1 large stick
black pepper- few
ginger paste- 1/2 tsp
gaam masala powder-1/2 tsp

Method:

Fry the fish slightly (do not deep fry since they will be marinated in teh curd hereafter)peices in salt, lime juice and turmeric.Keep aside

In a large bowl, add the curd and add sugar to check the sweetness, add the cumin, coriander, tumeric, red chilli powder,ggrated ginger and the fried onions and mix well..Keep for 5 minutes..Now add teh fried fish peices and keep it for about 15 minutes.

In a deep pan, add oil, and drop the bay leaves, black pepper, cardamon, cinamon, cloves.Stir fy , put the flame on extreme low and add the entire bowl of mixture with the fish marinated. Check that the curd does not curdle..The heat has to be extremely low for this, otherwise the curd will dissipate  .Add salt, and stir for a while and cover the pan and keep it on low heat..Let it boil for sometime.Remove the pan and yoor most beautiful, flavourful Doi maach is ready…Top it with extra fried onions if you wish.

Tip: I added a bit of cream with teh curd for atexture so that it does not break into granuels..Gives a creamy taste as well.

The curd is our hero here, lending a flavourful taste to the dish thus impartic a beautiful aroma.A beautiful taste, this is an absolute delight with plain steamed rice..Just rice, nothing else, no bread, parathas, rotis,..plain rice is what brings out the flavour of this dish..Cant compliment with anything else..You could have side sevings of a dal with onions, pickles and roaste dpapad, and teh plain rice to acompany..Divine i would say..A complete comforting meal for the family………..

For em, back froma hard day’s work, teh doi maacha nd plain rice is almost like a heaven ..Fo a good nights sleep…

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