Doi Maach is a traditional Bengali delicacy made of fish in a yogurt-based sauce. It is eaten usually served with rice as an accompaniment. Doi Maacher Jhola is liberally seasoned with Sugar, onions, and garam masala. The taste of the Doi Maach is a little sweet and spicy.
Generally, rohu fish is used to prepare Doi Maach. However, you could also use fishes like freshwater bass, carp, or buffalo carp. Salmon is also the best option for preparing this dish.
INGREDIENTS
Marinade Salt - 1tsp / 5 gm Turmeric - 1 tsp / 5 gm Lemon Juice - 1 tbsp / 15 gm Marinade for 10 minutes Fish curry Clarified Butter Sugar – 1 tsp / 5 gm Cumin seeds - 1/2 tsp / 2.5 g Green Cardamom - 4 Nos Cloves Cinnamon - 2 inches Bay Leaf Onions - 4 medium Ginger Paste- 2 tbsp/ 30 g Turmeric - 1 tsp / 5 gm Chilli Powder - 1 tsp / 5 gm Coriander Powder - 1 tsp / 5 gm Cumin powder - 1 tsp/ 5 gm Garam Masala Powder - 1/2 tsp / 2.5 g Yogurt Doi (Beaten) - 1/2 cup / 125 gms Salt – As per taste Cook and release oil for 5-10 minutes
METHOD
Take 3 pieces of Rui/Rohu Fish and put in a bowl
Add Turmeric Powder, Salt and Lemon juice on the pieces
Mix well and keep it aside for 10 minutes
Heat frying pan in medium flame and add Clarified Butter
Pan fry the fish for 2 minutes on each side
Add on Sugar, Cumin seeds, Cloves, Cinnamon, Green Cardamom, Bay Leaf.
Add Very finely chopped Onion and fry until golden in places.
Add Ginger Paste mix well and add Kashmiri Chilli Powder
Add Mix Sugar (1 tps) in Yogurt/Doi (1/2 cup)
Cover and cook for 10 minutes on medium flame
Add Garam Masala Powder, Salt and mix well
Add 1 cup water and cook for 10 minutes on medium flame to make a thick gravy
Finally add fish, cover and cook for 5 minutes on medium flame
Garnish it with some Green Chilies and Lemon
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