Bengali: Doi Maach Fish in the Spicy Yoghurt Curry

Hey everyone, it's Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, Bengali: Doi Maach Fish in the Spicy Yoghurt Curry. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Bengali: Doi Maach Fish in the Spicy Yoghurt Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bengali: Doi Maach Fish in the Spicy Yoghurt Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Bengali: Doi Maach Fish in the Spicy Yoghurt Curry is 6 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Bengali: Doi Maach Fish in the Spicy Yoghurt Curry estimated approx 45 mins (prep to dish).

To get started with this particular recipe, we have to first prepare a few components. You can have Bengali: Doi Maach Fish in the Spicy Yoghurt Curry using 26 ingredients and 8 steps. Here is how you cook that.

One of the most popular traditional & authentic Bengali Dishes that literally allures all regardless of the geographical barriers & differences...
If you’re one of such Fish Lovers, I’m sure you’d like this too..

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#bengali
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Ingredients and spices that need to be Get to make Bengali: Doi Maach Fish in the Spicy Yoghurt Curry:

1. 400-500 gms Fish Marinade: Fresh Rohu Fish
2. 1 tsp or To Taste Salt
3. 1/2-3/4 tsp Turmeric Powder
4. 1/4 tsp Red Chilli Powder: Optional
5. As Required: Mustard Oil or Any Cooking Oil- To Fry the Fish Pieces
6. For the Gravy:
7. 1 Cup plain Yoghurt (Well Beaten)
8. 1/2 Cup Onion Paste
9. 1.5 tbsps (3 G) Paste (Ginger-Garlic-Green Chillies)
10. 1 tsp Red Chilli Powder
11. 1 tsp Kashmiri Red Chilli Powder
12. 1/4-1/2 tsp Turmeric Powder: Optional (I use it, usually)
13. 1/2-3/4 tsp Sugar (Recommended)
14. 1 tsp Dry Roasted Cumin Seeds, Coriander Seeds & Dry Whole Red Chilli Powder
15. 1 tsp Garam Masala Powder: Homemade
16. As Required : Water (Hot)
17. 1.5 tbsps Mustard Oil/Cooking Oil- To Cook
18. 1 tsp Ghee
19. Tempering Spices
20. 1/2 tsp Cumin Seeds
21. 1 Bay Leaf
22. 1 Dry Whole Red Chilli
23. 3-4 Cloves
24. 3-4 Green Cardamoms
25. A few Pods: Black Cardamom- Roughly Pounded (Optional)
26. as required Garnish: A Handful- Freshly Chopped Coriander Leaves

Steps to make to make Bengali: Doi Maach Fish in the Spicy Yoghurt Curry

1. First up: Wash, Clean & Marinate the fish pieces with the aforesaid ingredients for the same- Coat the fish pieces well with the same & set aside for about 15-30 mins time
2. Heat up a frying pan/wok, over the high-medium flame: Add in the oil & allow it to fume up well, Reduce the flame to the medium now & gently sauté the Fish pieces & ensure NOT to deep fry them until dark brown
3. Refer to the pics given, once done: strain & allow them to rest in a separate plate/dish- set aside for its use, later & get ready with the rest other ingredients ready & handy & start with the main cooking part
4. Heat up another pan/pot/wok: Add in the measured oil to it & then, the aforementioned tempering spices...allow them to splutter & turn aromatic... Goes in the chopped onions, sauté until translucent then add in the 3G Paste to it & continue sautéing until the oil surfaces up the pan
5. In the interim: Well whisk the yoghurt/curd with some salt, sugar, turmeric, roasted dry Masala Powder and red chilli powder and it should be nicely beaten until all the dry spices are nicely combined & well incorporated- Now, once the onions are done: Add in the curd & masala mixture to it (flame put off at this time & need to stir continuously & vigorously to avoid curdling of the curd mixture) & mix everything well together until nicely combined-
6. Add some splashes of hot water, ensuring the Masala doesn’t stick to the bottom of the pan, lower the flame at this point to low-medium, cover & cook until the oil surfaces up again- Now, it’s the good time to add in some more hot water to it to get our individually preferred gravy consistency, allow it to get a boil
7. Add in the sautéed fish pieces to it, mix everything well together again until nicely combined and well blended, put the cover back & let it cook on the slow flame for another 10 mins time. Unvover, turning off the flame- Add in the ghee & garam masala powder to it & give it a gentle mix altogether- Cover it back & let it sit on the closed hot oven for the next 19-15 mins time before serving it piping hot
8. It’s now time to transfer it to the serving platters- garnish it your own way & it’s ready to be served now....ENJOY your sumptuous meal with this Doii Machh-Bhath

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So that is going to wrap it up with this exceptional food Step-by-Step Guide to Make Award-winning Bengali: Doi Maach Fish in the Spicy Yoghurt Curry. Thanks so much for your time. I'm confident that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!