‘Doi Maach’ is a mildly spicy flavorful fish curry, where fish pieces cooked in a yogurt based gravy.
Doi Maach/Yogurt Fish Curry
Ingredients
- Rui/Rohu fish pieces- 6
- Onion- 2 medium sized onions
- Garlic- 8/9 cloves
- Ginger paste- 1 tsp
- Yogurt- 200g beaten (I have used ¾ of this)
- Green chilies- 6/7
- Turmeric powder
- Salt
- Cumin powder- 1 tsp hipped
- Coriander powder- 1/2 tsp
- Kashmiri mirch powder- 1 tsp
- Sugar- ¾ tsp
- Mustard oil
- Garam masala powder- ¼ tsp
- Coriander leaves- 1/2 tsp freshly chopped
For tempering
- Bay leaf- 1
- Whole dry red chili- 1 (broken)
- Cumin seeds- 1/2 tsp
- Green cardamom- 3 (roughly crushed)
- Cinnamon- 1″ (single piece)
- cloves- 3
Method
In a mixer add onion, green chilies and garlic, blend till a smooth paste forms. Keep aside.
Rub salt and 1/2 tsp of turmeric powder on the freshly washed pieces of Rui. Heat 1/2 cup oil in a deep frying pan/kadai and shallow fry the fish pieces. Remove and keep aside. In the remaining oil (there should be 4 tbsp oil in the kadai to make the curry) add all the ingredients mentioned ‘for tempering’. Add the masala paste and sauté for 2 minutes. Next to add 1/2 tsp of turmeric powder, salt, cumin powder, coriander powder, ginger paste and kashmiri mirch powder. Mix well. Fry this on medium heat till the masala starts leaving oil. Add 1/2 cup water, mix well. Now add yogurt, mix and add 1 1/2 cup of water. Mix and give this a quick boil. Add the fish pieces at this stage, mix and cook for 15 minutes on low flame. Stir in between. Add sugar. Mix and cook for another 3-4 minutes. The gravy will be thicker, so stir in between to prevent from burning or sticking to the bottom of the pan. Add garam masala powder , mix well. Remove from heat. Garnish with coriander leaves.
Your ‘Doi Maach’ is ready. Serve hot with steamed rice. Enjoy!
