Doi mach is a traditional Bengali dish made with rui or katla. It is very special for every Bengali and is one of the delicacies during Durga Puja (festical celebrating the victory of Maa Durga over the demon Mahishashur)! This is my version of the recipe made with sea bass.
- Cuisine: Indian (Bengali)
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Serves: 4
- Sea bass fillets- 4
- Onion, finely sliced- 1 medium
- Tomatoes, chopped- 1/3 cup
- Garlic paste- 1/2 teaspoon
- Ginger paste- 1/2 teaspoon
- Green chillies- 2 whole
- Yogurt- 1/2 cup
- Turmeric- 1 tablespoon
- Chilli powder- 1 teaspoon
- Garam masala powder- 1/2 tablespoon
- Sunflower oil- 4 tablespoons
- Mustard oil- 1 tablespoon
- Water- 1/3 cup
- Salt to taste
1. Wash the fillets, put it in a bowl with 1/2 tablespoon of turmeric powder and salt.
2. Heat 2 tablespoons of sunflower oil in a pan and fry the fish for 2 minutes on each side.
3. Remove it from the pan and drain it on a kitchen towel.
4. Heat 2 tablespoons of sunflower oil and 1 tablespoon of mustard oil in a deep seated pan and add the sliced onion to the pan.
5. Saute the onion till golden brown. Add the garlic paste and cook for 2 minutes.
6. Add the chopped tomatoes, ginger paste, remaining turmeric powder, garam masala powder and chilli powder and cook until the oil starts to separate from the gravy.
7. Switch off the gas and let it cool down.
8. Grind it to a paste in the mixer.
9. Add water to the yogurt in a bowl and mix it well.
9. Transfer the paste to the pan, add the yogurt mix and green chillies to it and cook for 10 minutes.
10. Add the fish fillets and cook for another 5 minutes. Add salt to taste.
11. The fish is ready to be served with a bowl of rice.