Doi Maach.

Doi Maach or Fish in Yoghurt Gravy is a Bengali Dish. It is very easy to prepare and one of my personal favourites ever since I was in the 6th Standard and had had it for lunch at my best friend's place. She is a Bengali and her mom is nothing less than a super cook. I simply loved anything and everything she cooked. We are both in different states now and I miss her mom's food more than anything in the world. Seriously.

Anyway, coming back to Doi Maach. I normally hate Doi or Curd or Yogurt and I know that's a very rare thing because people just seem to love that thing. My problem is I can't tolerate the smell of raw Yoghurt. Inspite of all this, Loving Doi Maach is justified because the thing has a scrumptious taste and the smell no longer exists. So basically I have no problem having Yoghurt provided the smell is gone and it is mixed with some great and delicious food. 

So here's how we'll prepare Doi Maach now:

Image Source: Google Images.

Ingredients:

• 500 gm Rohu Fish
• 1 tsp turmeric powder
• 4 tbsp mustard oil
• 1 medium sized onion 
• 1 bay leaf
• 2 cloves
• 3 cardamoms
• 2.1/2 cups curd
• 2 tsp sugar
• 2 green chillies
• 50 gm raisins
• Salt to taste

Method:

Whip the curd and keep aside. Sprinkle salt and turmeric on the fish pieces and keep aside for 10 minutes. Heat the oil in a pan and add the whole spices. Allow these to splutter. Add the onion and fry till it is translucent. Slowly add the fish pieces and on a medium flame fry the fish pieces till they are just golden brown. Gently turn these over and continue to fry for another 3-4 minutes till the other side is also golden brown. Mix in the whipped curd, green chillies, sugar and the raisins and half cup of water. Lower the flame and cover with a lid. Cook for further 5 minutes and serve hot with Methi Wale Chawal or Plain Long Grained Rice.

We are Ready.

Enjoy your Doi Maach and Stay Healthy.

Love,