Saturday, March 10, 2012

Doi Maach (Fish in Yoghurt Sauce)

  • Rohu Fish (Carp)- ½ kg (You can use any fresh water fish here)
  • Yoghurt- 1 Cup (beaten)
  • Tomatoes- 1 Large – Grated
  • Ginger & Garlic Paste- 2 teaspoons (or you can also put finely chopped ginger and garlic)
  • Cardamom- 2 pieces
  • Cloves- 4-5 pieces
  • Bay Leaf (Tej patta)- 1 small
  • Red chillies- 2
  • Green Chillies- 2 (Slit)
  • Turmeric- 1 teaspoon
  • Red Chilly Powder- ½ teaspoon
  • Julian ginger- a few (optional)
  • Oil- for frying the fish and tempering for gravy
  • Salt to taste
  • Sugar ½ teaspoon
  1. Get the fish cut in ½ inch pieces from the fish monger. Wash the fish and apply ½ teaspoon turmeric and salt over the fish and keep it for 30 mins.
  2. Shallow fry the fish pieces in oil till its light golden (approx. 1 min on each side). Keep the fish aside.
  3. Remove excess oil from the frying pan.
  4. Heat oil and add the red chilly, bay leaf, cloves, cardamom temper it for few seconds and then add ginger & garlic paste.
  5. Stir for a minute. Add the grated tomato and fry till the oil separates, keep stirring.
  6. Add ½ spoon chili powder and ½ spoon turmeric powder, mix well and then add 1 cup of water, salt to taste and sugar and let it come to boil.
  7. Add the fish pieces in the pan after the gravy come to a boil.
  8. Add the beaten yoghurt. Mix the yoghurt with the rest of the gravy and remove from heat.
  9. Garnish with slit green chilies and julian ginger.
Serve with steamed rice

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