Hey guys this is me the Bombay Chef Varun Inamdar and welcome to 'Get Curried'.
Well today's recipe is a Bengali classic it's 'Doi Maach'.
And I'm using the fish called Rohu.
Let's begin.
I'm going to divide this recipe into two parts, the first one of course
marinating the fish and pan-frying.
And the second one is making the curry base using curd of course.
Let's begin with the first part and that is marinating the fish,
in which turmeric is absolutely optional.
Let's begin.
Once the fish is marinated and ready we move onto the next step,
that is making the Curd mixture.
Let's begin with Curd, to which I'm going to add in Besan or Gram Flour.
We are going to dilute this with the help, of Onion juice.
Let's whip this till it's nice and lump-free.
Let's begin with heating a pan, and to this let's add in Mustard Oil.
Let's begin with frying the Fish.
Once the fish is fried at the bottom side for 30 secs carefully flip this over.
Let's transfer this on a plate.
Now that the fish is marinated, fried and ready it's not entirely well cooked.
It's 3/4th done because it is just kind of fancier on the outside.
Time to keep it is aside and let's begin with the next step and that is
making the curry base.
Lets do that.
In the same oil we are going to top in some Ghee.
And start adding in some whole spices.
Beginning with Cardamom seeds.
Bay leaves, a stick of Cinnamon and a few cloves.
Allow this to crackle slightly and to this immediately we are going to add in Curd mix.
Let's stir this well.
And allow this mixture to cook for at least a minute on medium flame.
At this stage let's add in Salt as required.
And with this let's throw in some Green Chillies.
Stir this mixture once.
Ensure that the flame is medium and not on high.
At this stage let's add in a pinch of Bengali Garam Masala or 'Garam Moshala'.
And this is completely optional.
Remember to stir this because we do not want lumps of spices.
While this mixture is cooking let's slide in the pieces of fish as well.
And while your sliding in the fried fish do not forget to also scrape in
all that wonderful oil that has accumulated in the plate.
It has oil it also has some juices from the fish very important for that flavour
to become nice and impactful.
Let's do that.
At this stage do not stir the fish unnecessarily.
Swirl the pan slightly.
And then you increase the flame to a high.
Allow the fish to cook for at least a minute, on high flame.
And that's where you are done with 'Doi Maach'.
With this our quick, simple and easy 'Doi Maach' one of the most amazing
wonderful, flavourful recipes from the east of India is done and ready.
And for this don't thank me let's thank our Bengali friends.
This goes amazingly well with steamed rice.
Bye for now.