Last week we had a potluck at home to celebrate the Bengali New Year. No Bengali festival is complete without an elaborate meal and a fish dish is must to have. Since we had an exquisite Bengali 5 course meal, I decided to prepare doi machh (Fish in curd gravy) a mouth watering delicacy! In this recipe, I have not fried the fish, instead cooked the raw fish to retain its softness and make it more healthy! It was just yum! Here is how to make it.
- Rohu or Katla fish - Cleaned and cut into pieces - 500 g
- Plain curd - 250 g
- Suagr - 1 tsp
- Medium onion paste - 1
- Ginger paste - 1 inch
- Garlic paste - 5-6
- Mustard oil
- Garam Masala - 1 tsp
- Turmeric - 1 tsp
- Green chiliies slitted - 4-5
- Raisin (soaked in water) - 10-12
- Marinate the fish with salt, turmeric and curd.
- Ensure the curd is beaten properly and there is no lump. Keep aside.
- In a kadai, pour mustard oil.
- Add garam masala to it.
- Now add onion, ginger and garlic paste and saute it.
- Add sugar.
- Add salt to taste
- Now add the fish along with the curd, mix it well.
- Pour water, cover the kadai, and slow cook it until the fish is done.
- When cooked, garnish with raisins.
- Serve hot with steamed rice.
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