Doi Maach/ Fish in Yogurt

 
I personally think that cooking at home daily is tricky. Because when we visit at restaurants we always try some special dishes or there are so many spices and ingredients available for Chef which are big No-No for home kitchen. AT home we have to try new dish with small ingredient a bit here and there. It is not easy which will water our taste buds with small changes.

But honestly home cooking is not so tough as I love it. I often hear my friends say they hardly cook and their cook does it all or if they are a young couple they just order home delivery. And when they do say that, there is a hint of pride for being able to afford a cook and an undertone of disdain for the very job of home cooking.

But there is something wholesome and warm about this whole cooking thing which the tequila does not bring.Its god that my mother ,aunt has made a warmth in family with their food everyday.This is the reason for what we all eagerly waited for meal. It need not be an elaborate meal always, you need not do it all by yourself.

 Doi Maach is a fish recipe with only special ingredient Yogurt.

Doi Maach or Fish in Yogurt Sauce is a typical Bengali dish which is light, easy to prepare and yet is a favourite as a dish you would serve your guests on those special occasions.

My husband says that I should do this without frying the fish. I however always lightly fry the fish and I am presenting here that version

 Doi Maach

What You Need

Fish(Rohu or Rui) – 8 pieces large
Onion ~ about 5 tbsp heaped
Ginger ~ 2 tsp paste
Yogurt ~ 1/2 cup
Turmeric Powder ~ ½ tsp
Red Chilli Powder ~ ½ tsp
Green Chillies ~ 8 cut in slits

Whole Garam Masala
Elaichi or Cardamom~ 5/6
Laung or Cloves~ 5/6
TejPata or BayLeaves~ 3
Dalchini or Cinnamon Sticks ~ 1” stick

Salt
Oil
Sugar ~ 1tsp

How I Do It

Clean the fish pieces and lightly rub with salt and turmeric. Keep aside for half an hour
Grind the onion to a fine paste

In a bowl add 1/2 cup of yogurt/curd and add about 1/3 cup of water and beat till its smooth in consistency. Add, ½ tsp of red chilli powder, a little of turmeric powder for the color and beat.

Heat Oil in Kadai/Pan.
When the oil is sufficiently hot, add the fish and lightly fry till light golden. Take out the fish and keep aside.
Add whole garam masala.
When they start sputtering, add about 1 tsp of sugar and fry the onion paste till the oil separates and the onion turns a light brown
Add about 1 tsp of ginger paste and the green chillies and sauté well
Now take the Kadai/Frying Pan off the heat and give it a couple of minutes to cool
Add the beaten yogurt/curd and mix with the masala. If you add the yogurt directly when the utensil is on heat the curd may curdle so you need to do this.

Put back the Kadai/ Pan on heat.
Add salt as required .Add about 1/2 - 2/3 cup of water at this point. Depending on how much gravy you need you might need more or less water.
Simmer on low heat till the gravy comes to a boil
Add the fried fish pieces, they should partially submerge in the gravy.

 Enjoy this dish with white rice.