Doi Mach

Doi maach is a very authentic Bengali preparation served typically at lunch with pulao or white rice on a festive occasion. My mom almost always makes it when she has to give her out of town friends a taste of the Bengali cuisine. I myself have always been successful in impressing my friends with this dish with practically not much hassle at all. Although it is usually made with a good quality Rohu fish, it can be easily supplemented by any fish that is fleshy in nature, like cat fish (aar maach) or bhetki.

Servings : 4
Time Taken : 15-30 mins


Ingredients:

• 5-6 pieces fish pieces, rohu or any other
• 2 tbsp mustard powder
• 2 cups curd beaten
• Salt to taste
• 1 tbsp haldi powder
• Mustard oil for frying the fish

Method:

1. Sprinkle salt and haldi powder on the fish pieces and keep aside for 10 mins.
2. Heat enough oil for deep frying and fry the fish pieces a few at a time till crispy and golden brown. Remove most of the oil leaving only a 2-3 tsp. Remove the oil from fire and mix in the beaten curd the mustard powder and a few slit green chillies (optional). Blend well so that the mustard and the curd mix together into the oil.
3. Add one cup of water. Put the mixture back on fire and add the fish pieces and boil on low heat for only 2-3 mins.
4. Serve with plain rice.