My today’s recipe of ‘Doi Maach’ or ‘Doi Rui’ is a typical Bengali recipe…. after frying the fishes they are cooked in yogurt gravy adding some other ingredients like onion, ginger, garlic. Adding onion-garlic is your choice but it is how I prepare it. There is another popular fish recipe in Bong kitchen i.e. ‘Doi Ilish’. But that is prepared steaming Hilsha Fish with mustard and yogurt.
‘Doi Rui’ is a fish curry with hot-sweet-sour yogurt gravy and delicately favoured with whole garam masala. The recipe am sharing here is my family recipe, the way my grandmother used to cook it. Before getting into the recipe let me tell you that it’s not your everyday fish curry, make it occasionally when you are inviting guests and serve with good quality steamed rice ….
- 8 Rui Mach or Rohu Fish – pieces
- 200 gm Yogurt
- 2 – 3 Tbsps Onion Paste
- 1 Tbsp Ginger Paste
- 1 tsp Garlic Paste
- 1 Tbsp Green Chillie Paste
- 2 Tbsps Poppy Seed Paste
- 1 Tbsp Cashew Paste
- 3 – 4 Green Chilli
- 1 tsp Turmeric Powder
- 2” Cinnamon
- 2 Green Cardamom
- 2 Clove
- 2 Bay Leaf
- ½ tsp Garam Masala Powder
- ¾ cup Mustard Oil
- 2 tsps Ghee or Clarified Butter
- 2 tsps Sugar
- to taste Salt – According
- For Garnishing
- 2 – 3 Tbsps Coriander Leaf – (Chopped)
- 2 Tbsps Raisins – (Optional)
- Wash the fish pieces and marinate with 1tsp turmeric powder and 1tsp salt for 15 minutes.
- In a kadai or wok heat the oil very well. Shallow fry the fish pieces until golden brown.
- In the same pan add ghee. Add bay leaves and whole garam masala. Stir fry for a couple of minutes until it splutter and exudes aroma.
- Add onion paste, ginger paste and garlic paste. Stir and fry till oil separates.
- Add green chillie paste, poppy seed paste and cashew paste. Fry until oil separates.
- Blend the yogurt well with a little water and 2 tsp sugar. Pour it into the pan. Add ½ cup water. Simmer gently for couple of minutes.
- Now add the fried fish. Adjust salt. Cover and cook for 5 minutes.
- Next add garam masala powder and green chillies and cook for another 10 minutes.
- Sprinkle chopped coriander leaves and raisins (optional).
- Simmer over a very gentle fire until the gravy has thickened and oil rises on the gravy.