Doi Maach/Doi Katla

Name: How to cook Doi Maach/Doi Katla - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-4 servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Doi Maach/Doi Katla

One of the uniquely tasted & the commonplace recipes of any Bengali Households… More so, when you have guests at home- Unannounced…& you’re at great fix- What to cook fast in the fish platter & you don’t have too many things handy or in stock…This comes in your rescue & your guests are happy, you too & no one could simply able to make out, you did you actually manage to come up with such an amazing meal with just the MAACH BHAATH or Rice 🍚 & Fish Curry 🍛 in such a short span & outstanding manner !!!

Ingredient

Food ration :

2-4 servings

Cooking time :

30 mins. Prep T

For the Fish Marinade: Pieces of Katla/Rohu/Bhetki Fish: (You can double/triple/quadruple the same measurements given herein for larger quantities)

1/2 tsp

Salt

1/2 tsp

Turmeric: Optional (In this recipe- I use it always at this point)

1/4 tsp

Red Chilli Powder: Optional

400 gms

For the Gravy:. Plain Yoghurt/Dahi/Curd- Well Whisked with some sugar, about 1 tsp & the maida

1/2 tbsp

Maida/Besan: This ensures that the gravy’s not curdled at any point

3/4 Cup

Onion Paste/Juice

1 tsp

Ginger Paste/1/2 tbsp Ginger Juice

Bay Leaf

Cloves

1 inch

” Cinnamon Stick

3-4

Green Cardamoms: Split

Black Cardamom: Split

1/2 tbsp

Bengali Garam Masala Powder

3-4

Green Chillies: Slit

1/2 Cup

Mustard Oil: To Fry the Fish Pieces- (Later on the same oil is used for the cooking but reduced to remain only 2 tbsps)

1-1.5 tbsp

Ghee

Cooking instructions

* Step 1

Firstly: Wash & Marinate the fish pieces with the aforesaid ingredients & set aside for about 15 mins time- Then, heat up a frying pan over the medium flame and add in the mustard oil to fry the fish very gently & slightly than is normally done, strain them & set aside

* Step 2

Now, using the same pan/wok/vessel: Add in the tempering spices to it first- Ensure to reduce the oil to just to remain 2 tbsps & add in the ghee as well- Allow the spices to splutter gently & turn fragrant then, add into it the ground wet Masala paste, ie. the onions & ginger pastes one by one stirring continuously until the oil surfaces upto the pan

* Step 3

Add in the salt now but very cautiously as the fish pieces also have some- Then, add into it the well whisked curd mixture and mix everything well together until nicely combined and well blended- Reduce the flame to the lowest at this point to ensure that it doesn’t get curdled at all

* Step 4

Mix it nicely until the boil comes in it & then add into it the gently sautéed fish pieces and allow them to drown into the gravy naturally & don’t try to mix/flip it much with the spoon/spatula to avoid breaking- Once they completely drowned into the gravy organically, slightly swirl the pan by holding with your hands- Cover it & let it cook for about 7-8 mins time while stirring occasionally in between once/twice (optional)

* Step 5

Once done ✅ Turn off the flame- Add in the Garam Masala to it, mix it gently & cover it back again to rest on its standing position for another 7-8 mins time before serving it piping hot with the hot steamed rice- That’s how, it’s best had to be relished to the core 💁🏻‍♀️