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Doi Maach

A rich, mildly sweet Bengali festive curry of fried Rohu in spiced yogurt gravy.

Ingredients

• 500 g Rohu fish pieces
• 1 cup thick curd, whisked
• 1 large onion, made into paste
• 1 tbsp ginger paste
• 2 bay leaves
• 1 small cinnamon stick
• 3 green cardamom
• 1 tsp turmeric powder
• 1 tsp Kashmiri chilli powder
• 1 tsp sugar
• 4 tbsp mustard oil
• salt to taste

Method

1. Marinate the fish with salt and turmeric, fry in smoking mustard oil until golden. Keep aside.
2. Add bay leaves, cinnamon and cardamom to the same oil.
3. Add onion paste and fry on medium till light brown.
4. Lower the flame, add ginger paste and chilli powder; sauté 1 minute.
5. Take the pan off heat, stir in the whisked curd and sugar, then return to low flame and cook 3–4 minutes, stirring.
6. Add ½ cup warm water and salt, bring to a simmer.
7. Add the fried fish, cook 5 minutes on low and serve with rice.

Tip: Always add curd on a low flame or off the heat so it doesn't split.