Doi Maach – Bengali Fish Curry using curd #bangali #kolkatafood #fishcurry #recipe #cooking

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1. ❤❤

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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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