DOI MAACH / YOGURT FISH

Fish and Yogurt are  friendly towards each other I feel, they quite gel.When used together, they create something of immense pleasure. It is a cuisine from Eastern India, of the Bengalis to be precise, may I? Even Odiya people do it. I have not done much research about it's origin, it won't be wise enough to talk much about it. It is not a regular light curry, we prepare this on special occasions or if guests are at home or when you get bored with the regular fish curries our kinds and wish for something different. 

Its perfect for your Sunday lunch menu with nothing else but steamed rice. Also, it's one of the top listed recipe to do for a guest come in! In both sides of my family, on special occasions, it is done given in Kolkata or the entire Bengal; a good quality, big sized Bengal Carp is always available! It is difficult to get the choice of size & taste of our coveted fish varieties here! I got it & cooked the recipe!

In fact, Doi Maach / Yogurt Fish does not require that amount or variety of spices either. What is important is the quality of the fish, of the plain yogurt. The fish has to be fresh, a rohu or katla [Bengal Carp] of above 3-4 kilograms. I repeat again that it may not be as old a recipe in the Bengali Homes. It might be a modification, addition to an old recipe. Was really yogurt, tomato used in maximum of the Bengali Homes? I doubt! Any conclusion drawn requires good amount of research, which I do not do! Better I share our family recipe of Yogurt Fish / Doi Maach.

INGREDIENTS ( for the marination) :

Rui / Katla [Bengal Carp] : 500gm (the fish has to be fresh, big & oily]
Plain Yogurt: 250 gm
Salt : As per taste.
Sugar : 1 tsp
Turmeric Powder : 1/2tsp

INGREDIENTS: ( for the curry)

Ginger Paste : 1tbsp
Garlic Paste : 1tsp
Green Chilli Paste : 2tsp.
Turmeric : 1/2tsp
Salt : As per taste
Onions : 2 medium thinly sliced.
Bay leaf : 1
Cinnamon stick : 3-4 two inch size
Green Cardamom : 4
Cloves : 4
Oil : 4tbsp

Wash the fish pieces. Beat the yogurt, sugar and salt in a cup and pour onto the fish. Mix well. Keep refrigerated for at least 2 hours in a covered container. Take out 1 hour before cooking.

Take the ginger paste, garlic paste, green chilli paste, turmeric powder, cumin powder, coriander powder, salt as required in a small bowl. Mix together adding 1tbsp water.

Heat oil in a wok. Temper with bayleaf, cinnamon sticks , cardamom, cloves. As they give out a nice aroma, add the onion slices. Fry them till brown. They should not burn. Now add the spice mix and fry till the spices separate from the oil. Stir well. Keep the heat at the lowest.

 Now arrange the fish pieces atop the stir fried spices. Pour in the marination. Slightly  stir from the bottom, so that  the spices are not concentrated in one place, but get mixed with the yogurt. Cover and keep the heat at the lowest.

After 3 to 4 minutes turn over the fish pieces very carefully, otherwise there is a possibility of breaking. Cover again. After 3 minutes open the cover, Pour in 1/3  coffee mug of water. Stir from the bottom slowly to get the water mixed well. Add the sugar. Cover n cook for another 5 minutes.

Garnish with green chillies. Have it only n only with steamed rice. I am pretty sure you will not be disappointed  if you love spice in your  life..... I mean food..... Enjoy.