Bengali Doi Maach Recipe: Fish prepared in a mixture of spices is cooked in curd. Talking about its curry, it is slightly pungent and spicy in food. The fish put in it is very soft, which absorbs the curd and spices at the time of preparation.
Ingredients for making Bengali Doi Maach: Curd is used in Bengali while making fish in many ways. Yogurt in Bengali is called doi. Apart from this, red chilies, green chilies, ginger-garlic paste, cumin, cinnamon and bay leaves are added. Mustard oil is used to make it. Which gives it a different taste.
How to serve Bengali Doi Maach: Lemon juice is added to it while serving. You can serve it with boiled rice if you want.
To prepare the fish mixture
- ·1/2 Tsp Turmeric Powder (Haldi powder)
- ·4 Tsp Red Chilli Powder (Mirchi powder)
- ·Salt (Namak)
- ·2 Tsp Mustard Oil (Sarso/Rai ka tel)
To prepare curry
- ·2 Tablespoons Mustard oil (Sarso/Rai ka tel)
- ·1 Bay Leaf (Tez Patta)
- ·Half Inch Cinnamon Powder (Daalchini)
- ·4 Cloves (Laung)
- ·4-5 Green Cardamom (Hari Elaichi)
- ·1/2 Tsp Cumin Seeds (Jeera)
- ·1/2 Tsp Turmeric Powder (Haldi Powder)
- ·1 Tsp Red Chilli Powder (Chili Powder)
- ·2 Tsp Ginger-Garlic Paste (Adrak- Lahsun Paste)
- ·1 (prepare the paste)
- ·1/2 kg Curd, Whisked (Dahi)
- ·Salt to taste (Namak)
The method of making Bengali doi mache
Ø First, prepare the fish mixture.
Ø That is, put the fish in a bowl and mix well by adding turmeric, red chili powder, salt and a small spoon of mustard oil. Or apply all these ingredients on the fish. Cover and keep aside for 15 minutes.
Ø Now, beat curd in a bowl and mix turmeric and red chili powder. Keep it side too. To fry the fish, heat the pan and add two tablespoons of mustard oil. Heat the oil until smoke starts coming out of it.
Ø When the oil is hot, add fish to it. Fry it well on both sides until light brown. When the fish turns brown or has cooked 4 percent, take it out on a plate. Keep the side.
Ø Heat the same pan with mustard oil again. When the oil is hot, add bay leaf, cumin seeds, and all the spices and fry it on a low flame.
Ø When the spices start changing their light color, then add onion paste and fry it. When the onion turns light brown, add ginger-garlic paste to it. You can also add some water to it.
Ø Medium heat the flame and add the curd to the pan. Run the mixture lightly and leave it to cook on a low flame for 10 to 15 minutes.
Ø Cook until the color of the mixture becomes mustard-golden-yellow. Then add salt to it.
Ø After this, add fish pieces to it.
Ø Cook on low heat for 10 minutes. When the oil comes over the fish and the fish is cooked completely, turn off the heat and taste it.
Ø While serving, add lemon juice over it. Finally serve the prepared doi macha with boiled rice.
Key Ingredients: Turmeric powder, red chili powder, salt, mustard oil, mustard oil, bay leaf, cinnamon, cloves, green cardamom, cumin, turmeric powder, red chili powder, ginger-garlic paste, onion, curd, salt.
We have used Authentic GI Tagged Pure Indian Spices which are of Extremely Good Quality and without any Adulteration.
