Name: Doi Mach (Fish In Creamy Yogurt Gravy) recipe by Barnali B at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Ingredients: Katla fish - 4 medium sized pieces; Curd - 2 + 1 tbsp; Fresh Ginger Paste - 1 tsp; Onion - 2 medium; Bay leaf - 1; Cardamom - 3; Cinnamon - 2 inch piece; Sunrise Sahi Garam masala - 1 pinch (optional); Green Chilli - 2-3; Turmeric powder - 1 tsp; Curry Leaves - 1 sprig; Mustard oil - 4 tbsp; Sugar - 1 tbsp; Salt as per taste

ABOUT Doi Mach (Fish In Creamy Yogurt Gravy) RECIPE

Doi Maach is a traditional Bengali cuisine. This mildly spiced and delicately sour gravy is popular in every Bengali household. I love making it in the summer as the gravy is not too heavy on the stomach. The best-suited fishes for this preparation are - Katla, Rohu, catfish (yes they taste awesome), salmon or any thick meaty fish would also be good. This recipe is a bit different from the traditional one. My mother used to make it all the time when I was a kid. The twist is adding curry leaves in the end. It may sound a bit strange but it adds a lot of flavour.

Instructions

Clean the fish and pat dry. Rub a little salt and turmeric powder to the fish pieces and set it aside for 30 mins for marination. Take care to select the fleshy parts of the fish.
Prepare a fine paste of onions
Whisk the curd to a smooth consistency
Take a wok and add mustard oil in it. When the oil is smoking hot add the fish pieces and fry for 3-4 minutes on each side so that they have a uniform golden hue. Take care not to fry the fish crisp. We want a little moisture to be present
In the same oil when it is still hot add the cardamom, cinnamon and bay leaf.
Once the spices are fragrant add the onion paste. Add a pinch of salt and sugar. Sugar will help the onion caramelize and salt will help it to cook faster. Keep stirring the paste occasionally to avoid it from sticking to the wok.
When the onion paste is lightly golden add the ginger paste. Keep frying this mixture until its rich light golden in color and the oil begins to separate.
At this stage add 2 tbsp of whisked curd. Fold in. Keep frying till the curd is uniformly mixed in the onion ginger paste.
Add two cups of lukewarm water and the fried fish pieces.
Add turmeric powder, salt, sugar and stilted green chillis. On medium flame simmer the gravy till oil floats up and the gravy takes a gorgeous golden yellow hue. The fish should be really tender by now.
Add the remaining 1 tbsp of whisked curd and give a few minutes for the curd to mix well into the gravy.
If you feel your curd might curdle then take the wok off from flame add the curd when the gravy has cooled down and then put it back on the flame to simmer.
At this stage add a pinch of Sunrise sahi garam masala. If you don't have this brand of garam masala you can finely grind cardamom and cinnamon and sprinkle it else you may omit this step altogether
The last and final step add the magic to this very traditional Bengali recipe. Add a few curry leaves to the gravy and switch off the flame.
Cover the wok and let the spicy fragrance of curry leaves intertwine with the subtle flavor of curd. The contrasting aromas will blow away your senses

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