Sasuri’s Doi Maach / Fish in Spicy Yoghurt Sauce

This one is Via Ma-in-law. A little twisted to my liking of course! One of the many reasons I feared marrying a Bengali was the idea of eating fish everyday. I couldn't stand the smell of fish back then. That’s when Ma would make Doi Maach for me, which surprisingly would smell of spices and tasted liked heaven. Ma's version of Doi Maach has green chillies, was sweeter and had no onions. I tried this the other day for Ananya, and she can vouch for this recipe! Well, between us we finished two full fish fillets!!

For the marinade: 500 gms of firm white river fish / fish fillets. Add 1 big cup of yoghurt, 1 –2 bay leaves, 2-3 cardamom pods, 1 inch stick of cinnamon, 2 –3 cloves, 2 pinches of turmeric. Mix all together and put it in the refrigerator for 2 hours at least.

After 2-3 hours, take out the marinated fish.

Step 1: In a small non-stick pan, sauté 1 small grated Onion/paste in 2 table spoons of mustard oil. Add green chillies, 1/2 teaspoon of ginger grated (optional), 1-2 teaspoons of red chilly powder. Sauté till oil separates.

Step 2: Add the marinated fish with spices to the sautéed onion paste in the pan. Coat the fish with the masala. Turn the flame to the low. This is important as Doi Maach is made over very low flame. Add 1/2 teaspoon of sugar and salt to taste.

Cover it and let it simmer over low flame for about 10-12 minutes.

 

After 10-12 minutes, you’ll see the yoghurt has diluted, oil separated and there is enough gravy. If you think you need more gravy just add a little warm water to it. The fish will be cooked by now. Check with a fork if you are unsure. Just before you transfer the fish into a serving bowl, add about 1/2 teaspoon of mustard oil for the flavour.

Serve with piping hot rice!

Bon Appetite!

Top tips: Some make this without red chilly powder, onions and ginger, like Ma. That tastes equally good. Try either, they both have knock out taste!

Mayur Relekar’s Fish Kozambu

Continuing from the last post, and making more secrets public, here is another one of Sunny’s secret southie fish recipe.

Mayur's Special Fish Kozhambu...

Ingredients:

1.> Good fish curry fish, Indian Salmon or Snapper or Big Rohu(Bengal cut, good curry cut pieces)
2.> Tamarind
3.> Coconut
4.> Lime
5.> Red Chilli Powder
6.> Cumin Powder
7.> Mustard Seeds
8.> Curry Leaves
9.> Ginger Garlic Paste
10.> cup of chopped onions
11.> cup of chopped tomatoes
12.> Dry Red Chillies

Method:
Wash Fish and smother with salt and lime and set aside for 10 mins.
remove all liquid and apply ginger garlic paste, red chilli powder, mix and leave for 30 mins
make a paste of one cup tomatoes, a cup of desiccated coconut and 5-6 dried red chillies.
fry one cup onions in coconut/vegetable oil till colorless.
add cumin powder and little coriander powder and fry till oil separates.
add the paste and fry till everthing is mixed well, add fish marinade and cook for few mins.
add some tamarind water and mix well.
once done, heat some butter/oil separately and make a tadka of mustard seeds, dried red chilli and curry leaves and add to the curry.

Voila, its the dones.

Thakumaar Maacher Jhaal (Bengali style chilli fish, Grandmom’s recipe)

Poo nudged me yesterday to say this blog was slowly dying. Not as dramatic, but  yes,  she did say that she missed seeing newer posts.  I wonder if she ever ventured into trying out any of the featured recipes here.
I have been meaning to add some fun stuff to this space and go beyond recipes. But just don’t have enough time. Oh, who am I kidding? I have all the time in the world, have just been procrastinating. And before this post turns into a personal rant, here goes my favouritest fish recipe. This one originates from my paternal grandmom- she insisted my mum learnt this recipe and cooked it for her whenever she came visiting. now the recipe is handed down to me.
Ready?
we’ll need -

• 3-5 medium pieces of  white fish- Rohu/katla/or any firm white fish fillet
• 1 BIG tomato – grated (yes grated or pureed. tastes best when freshly pureed)
• 11/2 tsp Jeera powder
• 1 1/2tbsp – garlic –crushed (u need a little more than usual)
• 1 –2 tsp red chilli powder – as per your taste
• 1/2 tsp – Turmeric
• salt to taste
• 1/2 cup water
• Coriander leaves for garnish
• Oil- 4 tbsp

Method:
Rub, salt and turmeric to the fish and keep aside for 10 minutes.
In a small bowl, mix the tomato puree, garlic, jeera powder and salt. Mix it well and set aside.
In a pan heat oil, and shallow fry the fish. Take them out when they turn  light brown on both sides. Set aside .Do not fry it too crisp.
Add the tomato mixture to the remaining oil in the pan. on medium flame cook it, till oil separates. Add the  fried fish to this and coat the fish with the masala. Now add  water. Cover with lid and simmer for 5 minutes. Add chopped coriander. Serve with hot steamed rice.
Its a very very simple recipe, which can be made in parties too. I guarantee you at least 5 compliments when u serve this!
Hot tips: DO NOT add dhania powder and ginger. It changes the taste. For more masala, double the tomato puree , jeera and garlic.  Do not add too much water to the gravy. Follow this recipe to the t. :)

Hilsa Fish in mustard sauce / Shorshe bata maach

This one is for all the bongs and their humongous appetite for fish and mustard. Shorshe bata maach is also my husband's favourite. Since I am not a fish eater (I know, what a pseudo east Indian), I enjoy only the Mustard sauce with rice.

So lets get set to make this super simple and ready-in-minutes Bengali dish.

Ingredients:

1. 1/2 kg Hilsa fish cut to medium peices (u can make it with your favourite rohu or katla fish. Please don't as me the English equivalent of those bong names)

2. 1 heaped table spoon of mustard soaked in a bowl of water for 10 minutes

3. 3-4 green chillies

4. 1/4 teaspoon kala jeera /Black Cumin seeds

5. Tomatoes - 1-2 - chopped

5. 1/4 teaspoon turmeric

6. Salt to taste

7. Coriander leaves for garnishing

Method: Smear a little bit of salt and turmeric to the cut fish and set aside for five minutes. Shallow fry for just about 2 minutes. Please note not to over fry it. It destroys the taste and softness of the fish. Set aside.

Add two green chillies to the soaked mustard and make a paste out of it in the grinder. Once done, strain it with a little bit of extra water.

IN a heated pan pour 2 teaspoons of oil, add the black cumin seeds, slit green chillies and let it crackle. Add the chopped tomatoes and wait till it softens and gets mashed completely. Add the fried fish to this and stir for a few seconds. To this, add the strained mustard paste. Add a pinch of turmeric and salt to taste. Cover the pan and let it simmer for 5-6 minutes. Add the coriander leaves and serve it hot with steamed rice.

Tip: just before taking the pan off the fire add half a teaspoon of mustard oil to the curry. Yummmm.