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Doi Machh by Ratna Prakash
- Fish – 1 kg rahu, cut into 10 – 12 pieces (best buy a portion of a big fish. Will be more costly, but will be tastier and less ‘bony’.)
- Onions – 1 ½, medium
- Yoghurt – 1 1/2 cups
- Coriander Powder – 2 Teaspoons
- Turmeric Powder – 1 Teaspoon
- Cumin Powder – 2 Teaspoons.
- Mustard – 1/2 Teaspoon, ground fine
- Ginger – 1 1/2 Teaspoons, grated
- Panch Phoran – 2 Teaspoons
- Flour – 2 Teaspoons
- Mustard Oil – 300 ml (other vegetable oil can also be used)
- Coriander Leaves – 2 Teaspoons, chopped
- Garam masala – 1 pinch
Smear fish with a little turmeric and salt. Keep aside for 30 minutes. Mix together the coriander, cumin, turmeric and mustard powders with a little water to make a spice paste and keep aside. Puree the onion. Heat oil in a karahi and deep fry the fish pieces a light golden brown.
Heat 2 tablespoons of oil in a pan, toss in the panch phoran, green chillies and 1 bay leaf. Add pureed onion, sauté till pinky brown and all the water has evaporated. Add ginger and the spice paste. Sauté for 2 minutes. Beat the flour and sugar into the yoghurt, then add the beaten mixture into the curry a little at a time, stirring slowly. When all the yoghurt has been added, put in the fried fish. Stir to coat the fish with the cooked masala. Add enough water to cover the fish. Bring to a boil, turn down heat and simmer for about 10 minutes covered. Add garam masala and garnish with chopped coriander. Serve with hot rice.