Doi Maach
A typical Bengali fish dish best when served with steamed rice.
Ingredients
| For marinade | ||
| Fish pieces | 250 Gram , sliced into 1 inch cubes (Rohu or white fish) | |
| Cayenne pepper powder | 1/4 Teaspoon | |
| Turmeric powder | 1/4 Teaspoon | |
| Salt | To Taste | |
| Oil | 2 Teaspoon (for frying fish) | |
| For spice paste | ||
| Greek yogurt/Indian yogurt | 150 Milliliter | |
| Cayenne pepper powder | 1/2 Teaspoon | |
| Garlic paste | 1 Teaspoon | |
| Ginger paste | 1 Teaspoon | |
| For curry | ||
| Onion paste | 2 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| Whole bay leaf | 1 | |
| Cardamom | 3 | |
| Cloves | 2 | |
| Cinnamon stick | 1/2 Inch | |
| Water | 50 Milliliter | |
| Sugar | 1/4 Teaspoon |
Directions
GETTING READY
For Spice Paste:
1. In a bowl add the yogurt, cayenne pepper powder, turmeric powder, ginger paste, garlic paste, and salt. Mix well.
To Marinade Fish:
2. In another bowl place the fish pieces, and marinade it with cayenne pepper powder, turmeric powder, and salt. Mix the fish pieces with the spices so they all get well coated.
MAKING
3. In a pan pour 2 teaspoon of vegetable oil. When the oil is hot add the pieces of marinated fish. Fry the fish pieces until they turn white. Take the fish pieces out and set aside.
For Curry:
4. In another pan, heat vegetable oil, add bay leaf, cardamom, cloves, and cinnamon. When they splutter, add the yogurt spice paste.
5. Add the onion paste, mix well and cook till the oil leaves the curry.
6. Pour water, bring to a boil, and add the fried fish pieces. Let it cook for 3-4 minutes.
7. Season with salt and sugar. Mix well.
SERVING
8. Garnish with coriander leaves and serve hot with steamed rice.
Recipe Summary
Nutrition Facts
Serving size
Calories 538Calories from Fat 338
% Daily Value*
Total Fat 38 g58.5%
Saturated Fat 9 g45%
Trans Fat 0 g
Cholesterol
Sodium 1028 mg42.83%
Total Carbohydrates 27 g9%
Dietary Fiber 2 g8%
Sugars
Protein 24 g48%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
