Doi mach is a mouth watering fish delicacy of Bengali cuisine made of Rohu fish that goes very well during summer. The main ingredient used in this style of cooking is yogurt which gives it the sour taste and whitish appearance.
i) Rohu fish/aar/bhetki;
ii) Turmeric powder, coriander powder, bay leaf, cinnamon, cloves, green cardamom, Dhone and jeera powder
iii) 2 tbsp of yogurt
iv) 1 cup water
v) 1 tsp of sugar
i) Wash the fish slices thoroughly. Rub them with salt and turmeric and keep them aside for a few minutes. Chop the onions into big slices and garlic into pieces.
ii) Add 2 tbsp of oil to a hot kadai and fry the pieces of fish. Take them out and keep them aside
iii) Add onion, garlic, ginger and chillies to the remaining oil and fry them. Take them out and let the mixture cool for sometime. Put all ingredients into the mixer, add 2 tbsp of yogurt and mix together.
iv) Heat the remaining oil in the kadai, add bay leaf, cinnamon, cardamom, cloves, raisins and stir it for 2-3 minutes. After that add yogurt paste. Stir the mixture for 2-3 minutes. Sprinkle water if the mixture becomes too dry. Add 1 teaspoon of turmeric powder, 1 teaspoon of jeera powder and 1 teaspoon of dhone powder and stir 3 minutes.
v) Add 1 cup of water and let it simmer. After the mixture comes to a boil, add fish pieces and cook on medium flame. Keep cooking till the fish gets cooked through. Adjust salt and sugar according to taste. Serve hot with rice.