Doi maach with purti kachi ghani mustard oil

Doi Maach

Prep Time: 25 minutes
Cook Time: 35 minutes

Total Time: 1 hr
Servings: 10

Introduction:

Doi Katla, a traditional Bengali fish curry, is a culinary masterpiece that tantalizes the taste buds with its creamy texture and symphony of flavors. This beloved dish features succulent Katla fish marinated in yogurt and spices, then cooked in a rich and fragrant gravy.

Ingredients:

• 5 kg Fish, cut into pieces

• 5 cups Yogurt

• 5 teaspoons Turmeric powder

• 5 teaspoons Red chili powder

• 5 tablespoons Ginger-garlic paste

• Salt to taste

• 10 tablespoons Purti Kachi Ghani Mustard Oil

• 5 teaspoons Cumin seeds

• 10 Bay leaves

• Whole spices (cloves, cinnamon stick, cardamom) as needed

• 5 onions, ground into a paste

• 5 tablespoons Tomato puree

• 5 teaspoons Sugar

• Water as needed

• Fresh coriander leaves for garnish

Instructions:

Step 1 :   Marinate the Fish In a bowl, combine the fish pieces with yogurt, turmeric powder, red chili powder, ginger-garlic paste, and salt. Marinate for at least 30 minutes, or up to an hour, to allow the flavors to penetrate.

Step 2 :  Fry the Fish  Heat Purti Kachi Ghani Mustard Oil in a large pan or karahi over medium heat. Once hot, gently fry the marinated fish pieces until golden brown on both sides. Remove the fish and set it aside.

Step 3 :  Temper the Gravy In the same pan with the remaining oil, add cumin seeds, bay leaves, and whole spices. Fry for a few seconds until fragrant.

Step 4 :  Sauté the Aromatics Add the onion paste and cook until golden brown.

Step 5 :  Build the Gravy Add the tomato puree and turmeric powder, and cook for a minute, stirring continuously.

Step 6 :  Spice Up the Mix Add red chili powder and cook for another minute, allowing the oil to separate from the masala paste.

Step 7 :  Yogurt Magic Carefully stir in the whisked yogurt, sugar, and salt. Bring the mixture to a simmer and cook for a few minutes, until the gravy thickens slightly.

Step 8 :  Simmer and Serve Add enough water to achieve the desired gravy consistency. Gently return the fried fish pieces to the pan and simmer for 5-7 minutes, allowing the flavors to meld.

Step 9 :  Finishing Touch Garnish with fresh coriander leaves. Serve hot with steamed rice or roti for a satisfying and flavorful meal.