Doi Maach

Ingredients

• Fish - 4 big pieces (about 250-300 g)
• Tok Doi/Curd - 4 tbsp
• Onions - 1 small, grated/paste
• Ginger - 1 tbsp, grated
• Green Chillies - 4, slit
• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Tej Pata/Bay Leaf - 2 small
• Choto Elach/Green Cardamom - 2, roughly crushed
• Dalchini/Cinnamon - 1 inch, halved
• Sugar - 1tsp (may be varied as desired)
• Salt - To taste
• White Oil - 6 tbsp

Cooking procedure :

1. In a kadhai, heat 2 tbsp oil. Fry the fish lightly for 1 min each side and remove. This is done with frozen fish usually. If fresh fish is available locally then you may choose to not fry the fish.

2. Add the beaten doi (curd) to the fried fish and set aside.

3. Heat 4 tbsp remaining oil. To it add bay leaves, cardamom, cinnamon and fry for 30 seconds.

4. Add grated onion, ginger, chilli powder, turmeric. Fry well on medium heat till oil separates (about 3-4 minutes).

5. Add fish mixed with doi (curd) and sugar. Lower the heat and simmer for 15-20 minutes (uncovered). You may adjust desired gravy consistency at this stage.

6.Garnish with green chillies.

Serving Suggestions:

                   Serve with rice