Doi Maach
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hr
Servings: 10
Introduction:
Doi Katla, a traditional Bengali fish curry, is a culinary masterpiece that tantalizes the taste buds with its creamy texture and symphony of flavours. This beloved dish features succulent Katla fish marinated in yogurt and spices, then cooked in a rich and fragrant gravy.
Ingredients:
• 5 kg Fish, cut into pieces
• 5 cups Yogurt
• 5 teaspoons Turmeric powder
• 5 teaspoons Red chili powder
• 5 tablespoons Ginger-garlic paste
• Salt to taste
• 10 tablespoons Purti Kachi Ghani Mustard Oil
• 5 teaspoons Cumin seeds
• 10 Bay leaves
• Whole spices (cloves, cinnamon stick, cardamom) as needed
• 5 onions, ground into a paste
• 5 tablespoons Tomato puree
• 5 teaspoons Sugar
• Water as needed
• Fresh coriander leaves for garnish
Instructions:
Step 1: Marinate the Fish In a bowl, combine the fish pieces with yogurt, turmeric powder, red chili powder, ginger-garlic paste, and salt. Marinate for at least 30 minutes, or up to an hour, to allow the flavours to penetrate.
Step 2: Fry the Fish Heat Purti Kachi Ghani Mustard Oil in a large pan or karahi over medium heat. Once hot, gently fry the marinated fish pieces until golden brown on both sides. Remove the fish and set it aside.
Step 3: Temper the Gravy In the same pan with the remaining oil, add cumin seeds, bay leaves, and whole spices. Fry for a few seconds until fragrant.
Step 4: Sauté the Aromatics Add the onion paste and cook until golden brown.
Step 5: Build the Gravy Add the tomato puree and turmeric powder, and cook for a minute, stirring continuously.
Step 6: Spice Up the Mix Add red chili powder and cook for another minute, allowing the oil to separate from the masala paste.
Step 7: Yogurt Magic Carefully stir in the whisked yogurt, sugar, and salt. Bring the mixture to a simmer and cook for a few minutes, until the gravy thickens slightly.
Step 8: Simmer and Serve add enough water to achieve the desired gravy consistency. Gently return the fried fish pieces to the pan and simmer for 5-7 minutes, allowing the flavors to meld.
Step 9: Finishing Touch Garnish with fresh coriander leaves. Serve hot with steamed rice or roti for a satisfying and flavourful meal.
