Steps to Make Any-night-of-the-week Doi Maach (Fish in Curd)
Hey everyone, it is Drew, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Steps to Prepare Super Quick Homemade Doi Maach (Fish in Curd). One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Doi Maach (Fish in Curd), 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 Doi Maach (Fish in Curd) 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 Doi Maach (Fish in Curd) is 3-serving. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Doi Maach (Fish in Curd) estimated approx 25 mins.
To get started with this recipe, we have to prepare a few ingredients. You can have Doi Maach (Fish in Curd) using 12 ingredients and 15 steps. Here is how you can achieve that.
Every Bengali's favourite! I have learnt how to make this dish from my mother-in-law. It's light, aromatic, and delicious.
Ingredients and spices that need to be Make ready to make Doi Maach (Fish in Curd):
- 6 Fish Curry Pieces of (Rohu/Katla)
- 1/3 Cup Mustard Oil
- 1 Onion Large
- 1.5 Ginger (inch)
- 8 Cloves Garlic
- 3 Chillis Green , slit
- 1 Teaspoon Fenugreek seeds (Methi)
- 1 Teaspoon Turmeric Powder
- 4 Tablespoons Curd , beaten
- 1.5 Teaspoons Sugar
- To Taste Salt
- 1 Tablespoon Ghee Butter / Clarified
Steps to make Doi Maach (Fish in Curd)
- Grind together the onion, ginger, and garlic. Now put the paste on a sieve, and squeeze out all the juice.
- The fish pieces should be about 5-6 inches long. Marinate with turmeric powder and salt.
- Heat the oil in a wok, and add the fish pieces. Fry till both the sides turn golden brown in colour. Remove from wok. Keep aside.
- Now pour out some of the oil from the wok. Turn flame to low.
- To the remaining oil, add the fenugreek seeds. Wait for the seeds to turn brown. Remove and discard.
- Bring the flame to medium. Now pour in the onion-ginger-garlic juice. Let this boil for 1 min.
- Add salt, and a pinch of turmeric powder. Stir.
- Turn off the flame. Then add in 4 heaped tbsp of curd. Mix well.
- Now simmer this for 2 mins.
- Finally add in 1 tbsp of sugar. Mix well.
- Now slowly place the fried fish pieces into the gravy.
- Add in the ghee, and the slit green chillies. Cover and cook for 4-5 mins
- The gravy should be slightly sweet. So add in the remaining 1/2 tbsp of sugar if required. Adjust salt.
- Serve with rice.
- PS: If you add the curd on the flame, it may split.
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