Friday, September 23, 2011

Dahi Fish ( Doi Mach )

Its one of my favorite Bengali fish curry preparation. The dahi or curd being the base of the curry , makes it a little sour. The richness of peanuts adds an extra delicious taste to this recipe. Whenever my mom used to make any fish curry , the fish always turned out a little soft and broken , god knows why. But in this recipe I was surprised to see that the fish was crunchy and intact after cooking. Hope you will like it.

Ingredient :

1. Fish- 2
2. Curd- 1 cup
3. Peanuts- 1/2 cup
4. Salt to taste
5. Turmeric powder- 3/4 tsp
6. Red chilly powder- 1/2 tsp
7. Roasted cumin seeds- 1/4 tsp
8. Black pepper powder- 1/2 tsp
9. Garam masala- a pinch
10. Cumin powder- 1/4 tsp
11. Sugar- 1 tsp
12. Mustard powder- 1 tbs
13. Hing- 1/4 tsp
14. Onion- 1 large
15. Green chilly- 2
16. Mustard seed- 1/2 tsp
17. Lime juice- 1 tsp
18. Oil

Procedure :

Marinate the fishes with salt , turmeric , red chilly powder for half an hour. In a bowl mix mustard powder , sugar and a little water. Meanwhile grind roasted peanuts (remove the skin) with onion and green chilly. Now heat 2 tbs oil in a flat surface pan and when the oil is smoking hot , add the fish pieces to fry them. This will turn the fishes brown and crunchy. A nice brown crispy outer layer will be formed. Fry both the sides of the fishes for 4 to 5 minutes and keep them aside. In a pan heat 1 tbs oil and fry the peanuts mixture. The mixture will turn little dark in color after a few minutes and will dry up. Add all the ingredients except garam masala , mustard seed , lime juice to the pan. Mix well. The dahi generally tends to form lumps , use a wooden spatula to break the lumps. Adjust salt level and cook for 7 to 8 minutes until all the ingredients mix up. Add the fried fishes to the gravy and cook for another minute. Turn off the heat. In a small bowl prepare the tadka for the gravy. Add 1 tbs oil and mustard seed and heat it until the seeds start popping. Add the tadka to the fish gravy and sprinkle lime juice and garam masala. Serve it hot with rice.

Now those who have not yet  sent entries to the event What's on your kebab platter , hurry up , the deadline is 30 th September.


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