Doi Mach is a simple recipe of Bengali origin. Almost in all occasions and religious festivals, this dish finds enormous importance. The Bengali New Year and Jamai Sasthi ( an occasion dedicated to the son-in laws) are the dates of the calender year when Doi Mach has to be prepared at any cost in every Bengali's home. I must say the this dish has been an inevitable culture in Bengali cuisine. Lets see the method of preparation of this delicious yet easy recipe.
Ingredient: Any carp fish might be used in this dish like- Rohu, Catla, Bhetki or any other combination. I had used tilapia fillet as thats the most available fish in Kenya.
Fish ( 350 gms., scaled and chopped into medium pieces)
Onions ( 2 medium sized grated)
Cinnamon ( 3 cloves)
Cardamon ( 2/3 sticks)
Ghee (2-3 teaspoons)
Turmeric powder (2 teaspoons)
1/2 cup of battered curd.
Ginger (1/2 teaspoon)
Green chillies( 2-3 pieces)
Bay leaf ( 2 pieces)
Mustard oil for frying.
The fish procured from the market should be very fresh and of good quality. The cleaning of the fish should be done carefully. Then it should be chopped to medium pieces. These pieces should be marinated with turmeric powder and salt and kept in this condition for 10 minutes. Keep them aside. Heat mustard oil in a container and deep fry the fishes. See to it that the both sides should be fried but too much heat will leave one side burnt which is not desirable. Heat ghee in a container and dash the chopped onions. Cook till the onions becomes soft. Add bay leaves, cinnamon , cardamon and ginger paste in the mixture. You will enjoy the flavor emitted that will characterize this dish. Add the battered curd and then release the fish pieces in the gravy. Release the already fried fishes into the curd gravy. Add some 1/2 cup water till the fish mixes well with other spices and takes a delicious taste. Add salt according to taste and in case you love the sweet taste in dishes, may add 1 spoon sugar to it. Addition of sugar is totally optional , as it depends completely on one's taste buds. Garnish it with green chillies slit from between. Remove it to a serving bowl and it's ready to be served.
Doi Mach should be served with steaming rice. The usage of spice is considerably lesser in this dish. This item is an easily digestible one as the usage of curd makes it simple. Enjoy Doi mach in hot afternoons, to beat the heat. Innovate recipes, innovate new varieties in culinary technique and enjoy life to a great extent.