Monday, 23 January 2017

Rohu in yogurt gravy(doi mach)

Rohu fish cooked in a creamy yogurt sauce is  a common preparation in Bengali households,in special occasions.In addition to the smooth texture of the gravy and the fish,the tangy taste by the yogurt makes it a delicacy.The gravy is a combination of sweet ,sour yet hot taste ,flavored by green chilies ,garlic and garam masala.This is best enjoyed with plain steamed rice. 

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  • 5 to 6 pieces of rohu or katla fish
  • 1 cup of thick yogurt
  • 1 teaspoon of all purpose flour
  • 6 to 7 pods of garlic
  • 3 green chilies
  • 1 teaspoon turmeric
  • half teaspoon chili powder
  • 1 teaspoon dhania(coriander) powder
  • 1 teaspoon sugar
  • salt as per taste
  • 3 to 4 cardamom
  • 1 inch piece of cinnamon
  • mustard oil (preferably)

Take all the ingredients

Add the all purpose flour to the curd

add the sugar

mix well and keep ready

grind the green chillies and garlic to a paste
Marinate the fish pieces in salt and turmeric

Shallow fry the fish pieces on both sides lightly

In the same oil add the cardamom and cinnamon

now the green chili and garlic paste and fry for one minute

Add in the spices with the salt
ad in the yoghurt and fry the spices with the yoghurt

Once the yoghurt oozes out oil add the fish pieces

Cover and let it simmer for 2 to 3 minutes

Ready to be served

Serve with hot steamed rice

Important tips-1.The whole cardamom and cinnamom can be replaced by bengali garam masala                                    powder at the end
                        2.The red chilli powder is optional,but the green chillies are compulsory for the right                            flavour
                        3.The fish pieces should be lightly fried on both sides,taking care that the skin does                                not become hard.

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