Alternate Method:
Doi maach is a very authentic Bengali preparation served typically at lunch with pulao or white rice on a festive occasion.
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Ingredients
Instructions
  1. Take the slices of fish and wash them thoroughly. Salt them and rub 1 teaspoon of turmeric powder. Set aside for 10 minutes. Cut Onions into big slices. Cut the garlic pods into pieces.
  2. On a hot skillet, heat 2 table spoons of oil. Add the fish pieces and fry well. Take the fish out and set aside.
  3. In the remaining oil fry the onion garlic and ginger for 2-3 minutes with 2 green chilies. Take them out; cool them for a minute or so. Put the fried onion, garlic, ginger chilies back into a mixer and grind it with 2 table spoons of yogurt
  4. Heat remaining oil in the skillet. Add raisins and tej pata. Then add cinnamon, cloves and cardamom in the hot oil. Let it splutter, add the ground paste of onion, garlic, ginger and chilies. Stir it for 2-3 minutes. If it dries up may add a sprinkle of water. Add 1 teaspoon of turmeric powder, 1 teaspoon of jeera powder and 1 teaspoon of dhone powder. Keep stirring for 3 minutes.
  5. Add 1 cup of water and mix well. Let it simmer. Add salt to taste, sugar and the remaining 2 chilies. After it comes to a boil, add fish pieces and cover on medium heat. Keep cooking till the fish gets cooked through. Adjust salt and sugar according to taste. Serve hot with rice.