Doi Mach, Rohu fish cooked with curd

Doi mach is an ultimate Bengali delicacy. Rohu fish immersed in curtry made of curd and certain spices usually used in a Bengali kitchen. This dish has taken place in a Bengali marriage ceremony menu list as well as in other occasions like onnoprason, sradhobari or bouvat along with other dishes.

Ingredients:

1. Rohu fish, 500 gm
2. Onions,2
3. Garlic cloves, 1
4. Ginger, 1"
5. Green chillies, 4
6. Kashmiri red chilli powder, 1 tsp
7. Salt to taste
8. Sugar, 1 tsp
9. Turmeric powder
10. Curd, 4 tbsp
11. Whole dry red chilli, 1
12. Bay leaf, 2
13. Cardamom, 2
14. Cinnamon stick, 1"
15. Cumin seeds , 1 tsp
16. Cloves, 3-4
17. Mustard oil

Method:

The fish is suggested to cut into thick and medium pieces. Marinate fish pieces with 2 tsp salt and 1 tbsp turmeric powder for 30 minutes.

Fry Fish pieces till slightly gold brown. Fry in medium flame to allow them to turn soft.

In a pan heat 4 tbsp oil and temper with whole dry red chilli, bay leaves, cardamoms, cinnamon sick, cloves and cumin seeds

Chop half of an onion and saute along with a pinch of salt and slit green chillies till turn soft.

Blend remaining onion, garlic cloves, ginger together to form paste and cook in oil for 2 minutes.

Mix curd, salt to taste, sugar, 1 tsp turmeric powder and kashmiri red chilli powder . Add into oil and cook  for a minute. Add 2 tbsp oil and cook agan till oil seperates.

It will look like this when the oil will seperate from spices.

Cook fish in spices for 3 minutes. add 2 small cups of luke warm water and cook covered till the gravy is thick enough.

• Serve with hot boiled rice.