Another recipe from a dear friend Mahua, a recipe from her mom, better say, which she has mastered and shared with us. Though ‘doi machh’ or fish specially katla cooked in a curd gravy is a traditional bengali recipe, I was never successful in preparing this and couldn’t identify why. Then mahuya came to my rescue and gave me the trick of successful doimach which I am going to share with you. The trick is, just use bengali misti doi or sweet curd instrad of regular curd and voila,, such a flavourful dish is made !
Let’s jump to the recipe now.
- Thick belly pieces of rohu or katla – 6 pieces
- Bengali sweet curd – 3 tbsp
- Onion paste – 2 tbsp
- cumin powder – 1 tsp
- Red chilli powder – as per taste
- salt and turmeric
- whole garam masala – bayleaf, cinnamon, green cardamom, cloves, whole red chilli
- ghee – 2 tbsp
- garam masala powder- as required
- slitted green chilli – for garnishing
Make a paste of sweet curd, ginger paste, salt, cumin powder, turmeric powder and chilli powder and marinate the fish pirces in this mixture for 1 – 2 hours.
In a pan, heat 2 tbsp of ghee and then add the whole garam masala.
Then I have added one chopped onion and fried it little. You may omit this step.
Add the marinated fish pieces and stir carefully.
When the masalas are fried half way, add a cup of hot water into it. and stir lightly so that the fishes are emerged in hot water. Cook over low heat till the fishes are cooked through and gravy reduces to desired consistency. Adjust the seasoning.
Once done, sprinkle some garam masala powder and slitted green chilli. Keep covered for some time and then serve with steamed rice. Main trick to this recipe is the sweet curd and hot water without these two elements, you may not get the actual flavour.