Doi Machh/Fish curry in yogurt sauce
It’s been a while since I have blogged about fish. That’s a shame for a non-vegetarian whose primary affinity is with fish. So here’s a post to make amends. Doi machh or curd fish is a delicacy in Bengal and its surrounding eastern states. It’s fairly easy to make and tastes yummy--mostly tart, with a hint of sweet.
The best part about this fish curry is its health value. In the recipe I am going to share with you, the fish isn’t fried and thus retains its nutrients. And although it is simple to cook, the end product is a creamy, delicious curry; just the perfect accompaniment to freshly made steamed rice.
Doi Machh/Curd Fish
Fish: 1 kg, cut into pieces
Plain yogurt (curd): 500 gms
Onions- 2, big
Garlic: 8-10 cloves
Ginger: 1 small block
Sugar: ¾ teaspoon
Turmeric: ½ teaspoon
Cumin seeds: ½ teaspoon
Garam Masala powder (Dry grind green cardamoms, cloves, and cinnamon): 1 teaspoon
Bay leaves: 2
Cinnamon sticks: 2
Cardamom (green): 4-5
Dry red chillies: 2
1. Wash the fish pieces and keep aside.
2. Grind the onions, garlic, and ginger into a fine paste.
3. Beat the yogurt well. Add the onion-garlic-ginger paste, turmeric powder, red chillies and raisins to it.
4. Marinate the fish in the yogurt mix for about 15-20 minutes.
5. Heat oil in a wok. Add the cumin seeds, bay leaves, cloves, cardamoms, and cinnamon sticks.
6. Add the marinated fish to the oil. Add the sugar and salt to taste.
7. Stir a bit. Cover and cook for about 10-15 minutes.
8. Remove cover and check if the fish is tender.
9. Add the garam masala powder. Stir lightly, taking care not to break the fish pieces. Turn off the heat.
10. Serve with hot, plain rice!
This is one of my favourite fish curries and I can assure all fish lovers they will relish every bite of it. Check out for yourself :)