Bengali Doi Machh | Fish in Creamy Yogurt Sauce
Author: 
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
 
Ingredients
  • Fish steaks – 4 to 6, I used Catla fish (Indian Carp fish)
  • Plain yogurt – ¾ th cup
  • Onion – 2 large
  • Garlic cloves – 10, grate 5 and keep the rest as whole
  • Ginger paste – 1 tsp
  • Turmeric powder – 1 tsp
  • Bay leaf – 1
  • Green cardamom – 5
  • Cloves – 5
  • Cinnamon stick – 2 inch piece
  • Green chilli – 1 or 2
  • Garam masala powder – 1 tsp
  • Sugar – 2 tbsp
  • Oil – 2 tbsp
  • Salt to taste
Instructions
  1. Wash the fish steaks well. Keep them in a large bowl.
  2. Mix yogurt, turmeric powder, ginger paste, grated garlic and half teaspoon salt to make a thick marinade.
  3. Add it to the fish steaks and coat all the pieces well. Marinate for 2 hours or at least 1 hour.
  4. Make a paste of the onions.
  5. In a frying pan, heat oil. Add bay leaf, green cardamoms, cloves and cinnamon. Sauté for a minute.
  6. Add the whole garlic cloves and onion paste.
  7. Saute till the onion turns golden brown and starts separating the oil.
  8. Now add the marinated fish along with all the marinade.
  9. Add green chilli, sugar and salt to taste. Cover and cook on low heat for 15 minutes.
  10. After some time the magical aroma will tell you that your ‘Doi Machh’ is almost ready. Uncover and check if the fishes are soft and cooked through.
  11. Check the consistency of the gravy. If you want it thicker, keep it uncovered on high flame for couple of minutes more.
  12. Sprinkle garam masala powder. Remove from heat and keep covered for 5 minutes.
  13. Serve hot with white Basmati rice.
Recipe by Flavor Quotient at https://flavorquotient.com/2013/05/doi-machh-fish-in-yogurt-sauce/