Preparation info

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Appears in

Bengali Cooking: Seasons & Festivals

Bengali Cooking

By Chitrita Banerji

Published 1997

  • About


To prepare Doi machh (or fish with yoghurt): if you have 500 g (1 lb) of fish (we like the carp varieties for this), cut them horizontally into long 2.5 cm (1 in) thick pieces. The peti or frontal stomach portion is specially suitable for this. Wash the fish, dust it with a little salt and turmeric and fry it lightly in oil. Remove and set aside to drain off all excess oil. Meanwhile whip 250 g (8 oz) of yoghurt and mix 1 tablespoon of sugar in with it. Chop 3 medium onions very fine and grind enough ginger to give you 1 tablespoon. In a karai heat 4-5 tablespoons of oil, add 1 teaspoon of ghee, and throw in whole garom mashla (3 sticks of cinnamon, 4 cloves, 4 cardamoms) and 2 bay leaves. After a minute, add the onion and ginger with 1 teaspoon of turmeric. Fry these until brown, add the yoghurt and a little salt. As soon as it comes to boil, add the fish and 5-6 green chillies, reduce the heat to low and keep covered for six to eight minutes. Uncover, check for salt and sugar balance and remove. If you wish, you can garnish this, as the Bangals would, with chopped coriander leaves.