Doi Maach
Ingredients
- 5-6 medium large rohu fish/aar/bhetki
- salt to taste
- 2 teaspoon holud powder (turmeric powder)
- 2-3 medium sized onions
- 3-4 pods garlic
- 1/2 teaspoon ginger paste
- 4 tablespoons oil
- 4 green chilies
- 2 tablespoons plain yogurt
- 10 kismis (raisins)
- 1 tej pata (bay leaf)
- 1/2 stick darchini (cinnamon)
- 4 lobongo (cloves)
- 3 choto elanch (green cardamom)
- 1 teaspoon jeera powder (cumin powder)
- 1 teaspoon dhone powder (coriander powder)
- 1 cup water
- 1 teaspoon sugar
Method
- Take the slices of fish and wash them thoroughly. Salt them and rub 1 teaspoon of turmeric powder. Set aside for 10 minutes. Cut Onions into big slices. Cut the garlic pods into pieces.
- On a hot skillet, heat 2 table spoons of oil. Add the fish pieces and fry well. Take the fish out and set aside.
- In the remaining oil fry the onion garlic and ginger for 2-3 minutes with 2 green chilies. Take them out; cool them for a minute or so. Put the fried onion, garlic, ginger chilies back into a mixer and grind it with 2 table spoons of yogurt
- Heat remaining oil in the skillet. Add raisins and tej pata. Then add cinnamon, cloves and cardamom in the hot oil. Let it splutter, add the ground paste of onion, garlic, ginger and chilies. Stir it for 2-3 minutes. If it dries up may add a sprinkle of water. Add 1 teaspoon of turmeric powder, 1 teaspoon of jeera powder and 1 teaspoon of dhone powder. Keep stirring for 3 minutes.
- Add 1 cup of water and mix well. Let it simmer. Add salt to taste, sugar and the remaining 2 chilies. After it comes to a boil, add fish pieces and cover on medium heat. Keep cooking till the fish gets cooked through. Adjust salt and sugar according to taste. Serve hot with rice.
Tip
- To make it extra tasty, fry the fish well.
- Take the fleshy part of the fish with less bones typically known as “peti” in Bengali
