I was in wonder when one of my friends asked for the Doi Maach recipe and I didn't find it in my blog. Being a Bengali Food Blogger if I have not posted on Doi Maach that will be an utter shame for me. For the
true blue Bengalis Doi Maach or Fish cooked in yoghurt sauce is one of the most
famous Bengali fish curries that can be served at any occasion. Say it a
Marriage ceremony or some special occasion at home or just a lazy afternoon
lunch the Doi Maach on the plate in enough to cheer one up. Doi Maach is also
considered as one of the traditional Bengali fish dishes. I don't know from
where it originally derived or what the authentic recipe to cook Doi Maach is.
But what I have learnt from my Grandmother and mother hold the true genuineness
to me. It is quite easy to cook and taste wise it will never fail you if you
cooked it properly. The main key to make the dish successful is to keep the
balance between the sweetness and the tanginess of the dish. Therefore if
you’re a cooking this dish for the first time then start with adding less
yoghurt than the given measurement.
At my home Doi Maach is always welcome whenever I enter in the
kitchen and I have to cook a fish dish. The Family's first request will be to
cook Doi Maach. So on this auspicious day of Holi, I cooked Doi Maach and Sweet
Polao/Pulav (another Bengali traditional rice dish, get the recipe HERE). The
exotic way Doi Maach pairs with Polao, it doesn't gibe with any other dish.
Till yesterday my daughter was never a Polao lover. So every time whenever I
cooked polao, I had to cook white rice separately for her. Today I thought of
making the white rice then didn't give the thought any chance. And to my wonder
the lil one liked it so much that she demanded again to cook at night for
dinner. She is always a Doi Maach lover. So I know when Doi Maach is served she
doesn't need anything else. But I was quite in dilemma whether, like the past,
this time too she is going too reject the Polao. But no, she loved it and she
awarded me as the best cook of the world. What was the Man's feedback I totally
forgot to ask as I had gone entirely out of the world tapping my feet with the
happy dance that my lil one liked it so much.
I can still remember when I first returned from USA, the first six
months were the most awful time for me. My lil one used to reject every bite of
her food. And I used spent my whole day making the dishes what would enrich her
taste bud. But yes patience always shines bright. Now she is the one who
decides the menu and loves to savour new dishes. So the recent scenario is like
this, when I cook a dish If the lil one approves it I find that I get the true
reward.
Now let’s move to the recipe:
Ingredients:
Rohu/rui Fish - 6 blocks (medium)(can
use Katla too)
Onion paste -out of 1 large
Yoghurt/curd- 3 table spoons
Turmeric Powder: 2/3 tspn and more
Cumin Powder: 2/3 tspn
Coriander Powder: 2/3 tspn
Red Chili Powder: 1/3 tspn
Whole Garam Masala- 1-2 (Cloves,
Cardamom, Cinnamon)
Ginger Paste- 1 tspn
Sugar- 2 tspn or more (aprx)
Salt - as per taste
Potato- 1 medium (optional)
Mustard oil- Enough to fry the fish blocks.
- Heat oil in a Kadai/ deep dense pan. Take
enough oil so that you can fry the fish. Add a little bit of turmeric
powder and salt to fish. Put evenly all over them. Let the oil start to
leave the smoke. Add the fish 2 at a time (If the pan is big enough then
add according to the space limit) and fry till they turn semi brown. Drain
the excess oil and reserve.
- Take a bowl. Add the yoghurt and all the
dry ingredients (Turmeric, cumin, coriander, red chili powder, ginger
paste, salt and sugar). Mix it very well so that no lump is visible.
- Take out the excess oil from the
Kadai/pan, leaving behind approximately 2-3 tbspns of oil. Heat the oil
and add the garam masala. When it
will start to splatter add the onion paste. Keep the onion fry till it gets a brown
colour and starts to separate oil. Add the yoghurt mixture. Keep on stirring unless the juice is
totally dry up and we get a thick mixture. Add 1- 1 1/2 cups of water.
Stir nicely. Let the water gets boil add the fish. Taste the gravy. If
salt is needed add salt. If it tastes too tangy then ad sugar. The taste
would be a proper balance of sweet and tangy. Don't dry up much because
the fish tends to soak the juice after the dish cools down. Add ghee and serve hot with
rice or pulao.
Note:
Potato is usually not used in Doi Maach. But I added it as the lil
one needs a piece of potato at her each bite. So if you have similar potato
lover at home then you surely add Potato in Doi Maach.
Cut the potato length wise and fry it. When the yoghurt gets dry up
(go the Method part point no: 3) then add the potato. Then the water. When the
potatoes are semi done then add the fish.
16 comments:
Doi machh looks so yummy!! Jibe jol chole elo! :)
http://www.rita-bose-cooking.com/
hi kamalika... this fish curry looks so yummm... i've a colleague who's bengali, and he keeps telling me that the similarities between kerala (i'm from there) and bengal are coconut, fish and communism!!! :)
Darun hoyechhe doi mach. Eta gorom bhater satheo darun lage. Beautiful presentation...
Cuisine Delights
"My Monthly Event - Spotlight: Show Your Best Creation "
You are right. For us Bengalis Doi Maach needs no introduction. However it's apt to mention that your preparation looks simply amazing and mouthwatering.
Deepa
Wow that's looks fab and love the pics ...
Thanks to all you gals....:)
@Rafeeda, you r absolutely right dear...:)
Wow it was just awesome... Bookmarked
i always want to try this famous dish,but somehow am yet to do, love to finish that bowl;
Doi mirch looks delicious Kamalika, I love your header.
I'm gone to convey my little brother, that he should also pay a quick visit this webpage on regular basis to get updated from most up-to-date news update.
Have a look at my web blog diet plans that work
Drool worthy fish curry,super yum
One of my personal Fav dish ..loved your pics
One of my personal Fav dish ..loved your pics
I love Doi Maach so much! And yet whenever I made it, the curd breaks down into granules. Yours look absolutely yum and perfect! Give me some tips on how to avoid the curdling please...
very brilliant but i have the same problem as Sangeeta, pls suggest a way to avoid the curdling...panna
Post a Comment