Doi Maach

Doi Maach Doi maach is very famous in Bengal, a state in eastern India. It finds a sure-shot place in menu card during all important Bengali festivals and special occasions like weddings, birthday parties, annaprashan etc. It is usually served in lunch with pulao or white steamed rice. Fishes of the carp category like rohu or bhetki or aar is used in preparing doi maach. The fish is cooked in yoghurt sauce. The dish apart from being tasty is also quite nourishing. My children would not take fish, if I do not prepare doi maach for them. It is often prepared in my house. I have now developed a sort of expertise in preparing doi maach; surely try out my recipe of doi maach at home. Cooking time: 15 minutes Preparation time: 15 minutes Serves: 5 Ingredients Fish-1 kg cut in to 1 and ½ inches thick pieces Ginger paste-1 tablespoon Garlic paste-1 tablespoon Onion paste-2 tablespoons Yoghurt-1 cup Turmeric powder-1/2 teaspoon Red chilly powder-1/2 teaspoon Mustard oil-4 tablespoons Cloves-3 Black pepper corns-5 Green cardamom-2 Cinnamon stick-1 Dry bay leaf-1/2 Chopped onion-1 large Salt to taste Chopped coriander leaves-1/2 cup Method In a bowl, put yoghurt; add onion paste, garlic paste, ginger paste, turmeric powder, red chilly powder. Finally put the fish pieces and coat them thoroughly with the yoghurt mix. Leave the pieces to marinate for at least 2 hours. In a deep pan, heat 3 tablespoons of mustard oil. Add cardamom, clove, cinnamon, black peppercorns, bay leaf and chopped onion and fry till the spices become dark and onion becomes transparent. Now add marinated fish pieces and marinade, little salt and stir and mix with the fried spices and onion. Cover and cook until the fish is done and the gravy becomes thick. Your doi maach is ready for serving. Serving Instructions Drizzle the remaining mustard oil over the dish, garnish with chopped coriander and serve with hot steamed rice.