Thursday, 6 June 2019

Recipe 83: Doi Macch (Fish in Yogurt Sauce)

The number of ways a fish curry can be made is amazing.


Uptil now I have shared spicy fish curry, everyday style fish curry, and even fish and orange curry. And each one scores one above the other.


Notching up my skills, I have a fairly simple way of Doi Macch recipe today.


My recipe ditches the traditional method and has a few extra ingredients that I feel has turned Doi Macch even more yummy.
Try to find out!

Ingredients for 4 Servings:

  1. 4 rohu fish pieces
  2. 2 medium onions
  3. 4 green chillies
  4. 1 cup sour yogurt
  5. 1 tbsp. ginger-garlic paste
  6. 1 tbsp. melon seeds or 5-6 cashews
  7. 2 tsp. sugar
  8. 1 tsp. haldi/turmeric
  9. 1 tsp. red chilly powder
  10. 1 bay leaf
  11. 4 elaichi/cardamom
  12. 1 inch stick dalchini/cinnamon
  13. 4-5 laung/cloves
  14. salt to taste
  15. mustard oil for cooking

Method:

In a pot, heat water for boiling onions, green chillies, melon seeds, cinnamon, cloves and cardamom.
Cover and let it simmer for 5 minutes or till the onions turn translucent.
Cool and make a smooth paste of all the ingredients.
Reserve the flavorful water for making gravy later.
Meanwhile, smear salt and turmeric all over the fish pieces.
Heat a kadhai/wok and add mustard oil for shallow frying fish.
Fry till both sides of fish develops a brown color.
Take them out in a plate.
In the same kadhai, add some more mustard oil and temper bay leaf.
Add ginger-garlic paste.
Fry till raw aroma stops.
Now sauté the onion paste in it.
Add salt, turmeric and sugar.
Stir for 5 minutes.
Add yogurt.
Keep stirring till oil begins to surface.
No add the fish pieces and the reserved water.
Cook for another 5-10 minutes.
Add more water if you prefer a thin gravy.
Finish off with a sprinkling of chopped fresh coriander leaves.

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