Doi Maach (Fish in Yoghurt Gravy - Bengali Style)

          This is a traditional and a very popular Bengali style fish curry cooked in a yoghurt based gravy. It is much preferred in the menu platter during all special occasions. In this recipe, I have used Rohu fish, however, you can go in for any other freshwater variety. Mustard oil is used for an authentic taste and flavour. It is best relished with hot steamed rice. So check the step by step pictorial recipe to prepare this favourite Bong delicacy.

• 3-4 Rohu Fish Fillet
• 2 tbsp. mustard oil 
• 1 tbsp. ghee
• 2 bay leaves
• 1 dry red chili 
• 1" cinnamon stick 
• 2-3 green cardamoms 
• 4-5 cloves
• 1 tsp. cumin seeds 
• 1 onion
• 1" ginger
• 2-3 garlic cloves
• 2-3 green chilies
• 1/2 cup yoghurt, well beaten
• 1 tbsp. cashew nut paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. garam masala powder
• 1 tsp. coriander leaves, chopped

           Marinate the fish with a pinch of turmeric powder and salt for 10-15 minutes. Blend the onion, ginger, garlic and one green chili into a puree and keep aside. 

           Heat oil in a pan and fry the marinated fish till light golden in colour. Drain and keep  aside. 

           Temper the same oil with bay leaves, red chilies, cinnamon, cardamom, cloves and cumin seeds. Sauté for a few seconds.

           Add the onion paste and fry till dry. Now add all the dry spices (except garam masala powder and salt). Give it a stir.

           Add the beaten yoghurt and the cashew paste. Simmer for some time. Add 1 cup water, salt, fried fish and remaining green chilies. Cook, covered till the gravy slightly thickens to the desired consistency. 

           When done, add the garam masala powder and coriander leaves. Give it a stir and switch off the flame. Keep it covered for 5 minutes. Serve with hot steamed rice for a sumptuous comfort meal. 

                        Heat oil & fry marinated fish till light golden. Drain & keep  aside. 

                     Temper same oil with bay leaves, red chilies, cinnamon, cardamom, cloves

                     and cumin seeds. Sauté for a few seconds.

                       Add the onion paste and fry till dry. 

                      Add all dry spices (except garam masala powder & salt). Give it a stir.

                      Add beaten yoghurt & cashew paste. Simmer for some time. 

                     Add 1 cup water, salt, fried fish & remaining green chilies. Cook, covered 

                     till gravy slightly thickens to the desired consistency. 

                      When done, add garam masala powder & coriander leaves. Give it a 

                      stir & switch off flame. Keep it covered for 5 minutes. 

                               Serve with hot steamed rice for a sumptuous comfort meal.