Doi Maach, a Bengali-style fish cooked with yoghurt..Doi maach is a very authentic Bengali preparation served typically at lunch with pulao or white rice on a festive occasion. Although it is usually made with a good quality Rohu fish, it can be easily supplemented by any fish that is fleshy in nature, like cat fish (aar maach) or bhetki.
Ingredients :
Preparation method :
1. Take the slices of fish and wash them thoroughly. Salt them and rub 1 teaspoon of
turmeric powder. Set aside for 10 minutes. Cut Onions into big slices. Cut the
garlic pods into pieces.
2. On a hot skillet, heat 2 table spoons of oil. Add the fish pieces and fry well.
Take the fish out and set aside.
3. In the remaining oil fry the onion garlic and ginger for 2-3 minutes with 2 green
chilies. Take them out; cool them for a minute or so. Put the fried onion, garlic,
ginger chilies back into a mixer and grind it with 2 table spoons of yogurt
4. Heat remaining oil in the skillet. Add raisins and tej pata. Then add cinnamon,
cloves and cardamom in the hot oil. Let it splutter, add the ground paste of
onion, garlic, ginger and chilies. Stir it for 2-3 minutes. If it dries up may add
a sprinkle of water. Add 1 teaspoon of turmeric powder, 1 teaspoon of jeera powder
and 1 teaspoon of dhone powder. Keep stirring for 3 minutes.
5. Add 1 cup of water and mix well. Let it simmer. Add salt to taste, sugar and the
remaining 2 chilies. After it comes to a boil, add fish pieces and cover on medium
heat. Keep cooking till the fish gets cooked through. Adjust salt and sugar
according to taste. Serve hot with rice.
Ingredients :
- 5-6 medium large rohu fish/aar/bhetki
- salt to taste
- 2 teaspoon holud powder (turmeric powder)
- 2-3 medium sized onions
- 3-4 pods garlic
- 1/2 teaspoon ginger paste
- 4 tablespoons oil
- 4 green chilies
- 2 tablespoons plain yogurt
- 10 kismis (raisins)
- 1 tej pata (bay leaf)
- 1/2 stick darchini (cinnamon)
- 4 lobongo (cloves)
- 3 choto elanch (green cardamom)
- 1 teaspoon jeera powder (cumin powder)
- 1 teaspoon dhone powder (coriander powder)
- 1 cup water
- 1 teaspoon sugar
Preparation method :
1. Take the slices of fish and wash them thoroughly. Salt them and rub 1 teaspoon of
turmeric powder. Set aside for 10 minutes. Cut Onions into big slices. Cut the
garlic pods into pieces.
2. On a hot skillet, heat 2 table spoons of oil. Add the fish pieces and fry well.
Take the fish out and set aside.
3. In the remaining oil fry the onion garlic and ginger for 2-3 minutes with 2 green
chilies. Take them out; cool them for a minute or so. Put the fried onion, garlic,
ginger chilies back into a mixer and grind it with 2 table spoons of yogurt
4. Heat remaining oil in the skillet. Add raisins and tej pata. Then add cinnamon,
cloves and cardamom in the hot oil. Let it splutter, add the ground paste of
onion, garlic, ginger and chilies. Stir it for 2-3 minutes. If it dries up may add
a sprinkle of water. Add 1 teaspoon of turmeric powder, 1 teaspoon of jeera powder
and 1 teaspoon of dhone powder. Keep stirring for 3 minutes.
5. Add 1 cup of water and mix well. Let it simmer. Add salt to taste, sugar and the
remaining 2 chilies. After it comes to a boil, add fish pieces and cover on medium
heat. Keep cooking till the fish gets cooked through. Adjust salt and sugar
according to taste. Serve hot with rice.
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