Bengali Doi Maach Recipe - how to make Bengali Doi Maach Recipe

About Bengali Doi Maach Recipe: A thick and spicy fish curry. Bengali Doi Maach has marinated items of freshwater fish cooked in a yogurt primarily based gravy. The curry is strong, barely spicy and delicately bitter with a steadiness of curd and spices. The fish is de facto tender and delicate having absorbed the great flavors of the gravy. It may be served with steamed rice for an entire meal.

Recipe Servings: 4
Prep Time: 10 minutes
Cook dinner Time: 1 hr 05 minutes
Complete Cook dinner Time: 1 hr 15 minutes
Problem Stage: Medium

Components Of Bengali Doi Maach

1 Kg Rohu or rawas or any freshwater fish (minimize into steaks or items, washed)
For marination:
half of tsp Turmeric powder
3/Four tsp Crimson chilly powder
Salt
2 tsp Mustard oil
For the curry:
2 tbsp Mustard oil
1 Bay leaf
half of inch Cassia
Four Cloves
4-5 Inexperienced cardamoms
half of tsp Cumin seeds
half of tsp half of tsp turmeric powder
1 tsp Scorching crimson chilly powder, medium
2 tsp Ginger garlic paste
1 Onion (floor to a paste)
half of kg Curd (whisked)
to style Salt
To garnish Coriander leaves

Methods to Make Bengali Doi Maach

For marination:
1.Put the items of fish right into a bowl and add the turmeric, chilly powder, salt and a teaspoon of mustard oil to assist the spices adhere to the fish. Gently therapeutic massage the spices into the fish.
2.Cowl and hold apart to marinate for 15 minutes.
3.Now, whisk the curd properly in one other bowl and add the turmeric and crimson chilly powder. Preserve apart.
Fry the fish:
1.Warmth a medium sized frying pan until sizzling and add the two tablespoon of mustard oil. Warmth properly until the oil is smoking to burn off most of its pungency.
2.As soon as sizzling, add the marinated fish items and fry them for a few minutes on either side until they're a golden brown across the edges and richly coloured.
3.When the fish is golden and three/Four cooked by way of, take away them to a plate and hold apart.
4.Warmth the identical pan with the beautiful fishy mustard oil as soon as once more and when the oil is sizzling, add the bay leaf, cumin seeds and entire spices, saute on a medium flame till they're splendidly aromatic and alter coloration.
5.Now add the onion paste and saute it until it is a mild golden brown in coloration, add the ginger and garlic paste and prepare dinner the fragrant spice base with somewhat water till it is a wealthy however mild golden in coloration and the oil has floor to the highest.
6.Flip down the warmth to medium low and add the whisked curd and spice combination to the pan, stir gently and simmer the curd gravy for 10 to 15 minutes or till the oil surfaces and the gravy is a beautiful wealthy mustard-golden-yellow in coloration.
7.Add some salt and stir by way of to mix properly. Now, merely add the items of fried fish, together with all their resting juices within the plate to the gravy and simmer it for one more 10 minutes to softly poach the fish to perfection.
8.As soon as the oil has risen to the highest and the fish if cooked completely, flip of the
warmth and test for a steadiness of taste.
9.Squeeze over some lime juice to carry the flavors with an actual citrus kick for a beautiful distinction of flavors together with a beneficiant garnishing of recent coriander leaves.
10.Serve the doi maach with sizzling steamed rice