By Nandini Bhushan
Bengal is known for its rich art and culture but at the same is looked upon as a pilgrimage for food lovers. Bengali cuisine offers a perfect blend of vegetarian as well as non-vegetarian food. The secret of the flavoursome cuisine is the unique blend of sweets and spices that gives it a distinct taste. Let us bring together a few of the popular Bengali dishes.
Also try: Indian food recipes: Begun Bhaja
Doi Maach
Doi Maach or fish in yoghurt curry is yet another traditional Bengali recipe that is light on the palate with minimal spices. It is a perfect blend of tangy and spicy flavour recipes for warm summer days with minimalistic preparation.
Ingredients
(Serving for 4)
Rohu fish: 1 kg
For marination
Red chilli powder: 1 tsp
Turmeric powder: 1 tsp
Mustard oil: 2 tsp
Salt to taste
For the curry
Onion: 1 ground to paste
Ginger garlic paste: 2 tsp
Curd: ½ kg whisked
Bay leaf: 1
Green cardamom: 4
Clove: 5
Cumin seed: ½ tsp
Turmeric powder: ¼ tsp
chilli powder: 1 tsp
Mustard oil: for frying
Salt to taste
Step 1
Marinate the fish pieces with salt, turmeric powder and red chilli powder.
Step 2
In a bowl whisk the curd along with red chilli powder and turmeric powder.
Step 3
In a pan shallow fry the marinated fish until golden brown.
Step 4
In the same pan add the remaining oil. Once hot add the bay leaf and whole spices along with cumin seed and let them splutter and release the aroma.
Step 5
Add the onion paste and saute until golden brown. Next, add the ginger garlic paste along with a tsp of oil and saute till the raw smell goes away.
Step 6
Reduce the flame and add the beaten curd, stirring continuously so that the curd may not cuddle.
Step 7
Add salt and cook for about ten to twelve minutes until the gravy has a rich colour. Now gently place the fried fish and let it simmer in the gravy for about ten to twelve minutes. Add the slit green chilli and garnish with coriander leaves.
Step 8
Serve the Doi Maach with steamed rice.
