By Moumita Paul
Among all delectable bengali fish curry recipes, doi maach is the most popular fish curry among Bengalis. This traditional Bengali fish curry is mainly prepared with Katla fish (Catla Carp) or Rui fish/Rohu carp in a yogurt based gravy with simple spices.
Wash the fish, drain the water, smear the fish with turmeric & salt. Shallow fry the fish (in mustrad oil/any vegetable oil) until golden.
Blend onion, ginger, garlic, green chillies, tomato, with cinnamon, cardamom & cloves(or 1/2 tsp garam masala powder) until making a smooth paste of the spices.
Again blend the paste with dry spices like cumin & coriander powder, turmeric powder, Kashmiri red chilli powder, spicy chilli powder, and black peppercorn/powder(optional)
Lastly blend this fish curry masala with yougurt/curd/dahi/tok doi until getting a sauce like creamy puree.
Add water and salt to the gravy, once gravy boils, add the fried fish steaks to the gravy, cook the fish in gravy until fish get soft. Add garam masala power to the gravy, give a good stir & turn off the heat.
Bengali fish curry, doi maach is ready. Must serve this bengali fish curry with rice & enjoy your meal.