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  2. Doi Maach – Fish in a light curd based gravy – Perfect for those summer days when you crave for something spicy but have to keep it light.

    Ingredients:
    – 4 pc Fish Rui or Katla (Approx 400gms)
    – 2 tsp turmeric powder
    – 1/2 tbsp red chilli powder
    – 1/2 tbsp coriander powder
    – 1/3 tbsp cumin powder
    – Curd 150gms
    – 1/2tbsp maida/ chana besan
    – 1/2 tsp jeera (cumin)
    – 1 Dry red chilli
    – 2 Bay leaves
    – 4 cloves
    – 5 tbsp Mustard oil
    – 1 onion
    – 1/2 inch ginger
    – 1 green chilli

    Preparation:
    – Marinate the fish for 15 minutes with 1.5 tsp Turmeric powder and salt

    – Whisk the curd with 1/2tbsp maida/ chana besan. Make sure it is at room temperature

    – Make a paste of 1 onion, 1/2 inch ginger and 1 green chilli

    – Mix the masalas and salt with 1/3rd cup water

    Cooking:
    – Heat mustard oil in a Kadhai till its smoking hot
    – Fry the fish till its light reddish on both sides. Each side should take around 4-5 minutes
    – Add the onion,ginger and green chilli paste and fry for 2 minutes
    – Add the masala mix and cook for 3-4 minutes or till oil separates
    – Add the whisked curd on a low flame and keep stirring for 3 minutes
    – When oil separates add 1.5 cups water and bring to a boil
    – Add the fish pieces
    – Bring to a consistency of your choice. For the best taste it should not be too thick or thin.
    – Garnish with coriander and green chillis

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