Bengali Doi Maach Recipe

Doi Maach or fish in yogurt sauce is a festive dish from Bengal, a region in South Asia, now divided between Bangladesh (East Bengal) and the state of West Bengal in India. Much of the region lies in the delta of the Ganges and Brahmaputra rivers, the largest delta in the world, the habitat of the beautiful Bengal tiger. It is one of the most densely populated areas on Earth.

The subtle blend of condiments is a pleasure for the senses that naturally resonates in the spirit. This recipe can be made with any other fish, but traditionally it is done with carp. You can replace the spicy green peppers with a milder green pepper and I must say it will taste great. To be well cooked, put them in the frying pan at the same time as the fish, but let them continue to cook in the same frying pan taking care not to mix them with the preparation of the sauce.

The original recipe is with natural yogurt but it is left with that acidic bit so if you do not like it, the best option is the sugary one with a little salt. Do not leave it for more than 3 minutes in the fire because the yogurt ends up separating water on one side and substance on the other. You have to leave it enough to warm it so take it out a little before and leave it at room temperature.



Preparation Time: 10 mins
Cooking time: 20 mins
Servings: 4 servings
Calories per serving: 130 calories per 100 gms

Ingredients:

500 gm fish
1 tbsp gram flour
1 tsp ginger paste
1 tsp garlic paste
1 cup plain yogurt
1 tsp turmeric powder
1 tsp cumin powder
1 tsp red chilli powder
1 tsp coriander powder
4 green chilies
4 tbsp mustard oil
3 cloves
5 black peppercorns
2 green cardamoms
2 black cardamoms
1 stick cinnamon
1 dried bay leaf
1 onion
10 raisins
1 tsp sugar
1 cup water
Salt to taste

Recipe Method:

Take the slices of fish and wash them thoroughly. Mix the yogurt with gram flour, little chopped onion, red chilli powder, turmeric, ginger and garlic pastes and blend. Add the fish pieces to this and gently mix to coat well. Marinate for 2 hours.

Heat 3 tbsps of the mustard oil on medium heat, in a deep pan till hot. Add the cloves, cardamom, cinnamon, bay leaf and peppercorns and fry till slightly darker. Now add the chopped onion and green chilies, cumin, coriander, raisins and fry till transparent.

Add the marinated fish and the marinade and mix gently and fry well on medium heat. Season with sugar and salt as required. Add water and stir gently occasionally on low-medium heat. Cook till fish is done. Remove from heat.

Serve with piping hot plain boiled rice with ghee.