A fragrant Bengali fish dish, a specialty during Durga Pujo and delectable all year round, here’s a special Doi Maach recipe shared by Sukanya Bose. It’s delicious!
6 Pieces fish, cleaned and ready to be marinated
6 tbsp Curd
2 Onions, ground to paste
1 large Ginger, ground to a paste
1 1/2 tsp Turmeric powder
2 Bay leaves
2 Green chillies
Oil for cooking (little more quantity than usual curry)
Sugar and salt to taste
Mix half the curd and ginger paste and spread the fish pieces with the mix and rest on a plate to marinate for around 30 minutes.
Heat oil and put the bay leaves and cardamom in, stir for a few seconds till fragrant. Add the onion paste and sauté till it starts to turn pink. Add the turmeric and green chillies and stir. Now add the fish and also add the remaining curd and cook for around 10 minutes on a medium flame, till the fish is cooked. Add sugar, around 1 or 2 tbsp and salt to taste.
Serve hot with rice or pulau