Recipe of Super Quick Doi Katla Machh Carp Rohu Fish in the Yoghurt Gravy

Hey everyone, welcome to my recipe site. Today I will show you how to make a distinctive dish, Doi Katla Machh Carp Rohu Fish in the Yoghurt Gravy. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Doi Katla Machh Carp Rohu Fish in the Yoghurt Gravy Recipe. Doi Katla - Bengali Fish Curry Recipe - Doi Maach - Bengali Traditional Fish Recipe Doi Katla. Doi Maach (Fish in Yogurt Gravy) is a very famous Bengali dish made with Rohu/ Katla fish.

You can cook Doi Katla Machh Carp Rohu Fish in the Yoghurt Gravy using 18 ingredients and 7 steps. Here is how you cook that.

Ingredients of Doi Katla Machh Carp Rohu Fish in the Yoghurt Gravy

1. You need 6-8 of Katla (Carp)/Rohu Fish pieces.
2. It’s 1/2 Cup of Yoghurt/Curd (Well Beaten/Whisked).
3. Prepare 2 of Onion Paste.
4. Make ready 3-4 of Green Chillies (Slit/Chopped).
5. Take 2 of Green Chillies (Paste).
6. It’s 2 inch of Ginger (Paste).
7. You need 1/2 tsp of Cumin Powder.
8. Make ready 1/2 tsp of Coriander Powder.
9. Make ready 1 tsp of Kashmiri Red Chilli Powder.
10. Prepare To Taste of Salt.
11. Make ready To Taste of Sugar.
12. Make ready 1/2 tsp of Garam Masala Powder (Homemade).
13. It’s of For Tempering.
14. You need 2 tsp of oil.
15. You need 2 of bay leaves.
16. Prepare 3-4 of green Cardamom.
17. It’s 1 inch of cinnemon stick.
18. Prepare 3-4 of cloves.

In the same oil fry the marinated fish in small batches.Fry the belly pieces ( peti ) separately from the back pieces ( daga or gada ).For a kalia, the fish should be nicely browned.Doi mach is yoghurt based Rohu/Katla fish curry.

Doi Katla Machh Carp Rohu Fish in the Yoghurt Gravy instructions

1. Clean the Fish & marinate with some salt, turmeric powder and red chilli powder & set aside for about 15-30 mins time, before frying them light golden brown.
2. Now, in the same oil- Temper it with the aforementioned ingredients, when it starts releasing nice aroma- Add in the 3G paste & Onion Paste & sauté well.
3. Now, prepare the Curd with a tsp of sugar and a pinch of salt & whisk well with warm water & add into it 1 tsp of maida & mix well & set aside.
4. When it starts releasing oil, pour in the whisked curd/yoghurt, but before adding it- switch off the flame & mix everything nicely, until well combined.
5. Now, switch on the flame again & keep it in the medium & bring to a boil by covering it, add some warm/hot water to keep the rich/thick gravy of your choice.
6. Once it comes to a boil- Add in the fried fish & keeping it, in the low- medium flame allow it to cook for about 10 mins time & once all done add into it the Garam Masala Powder (Homemade) & cover it for another 10 mins time, in the standby position- by putting off the flame.
7. Doi Katla/Machh is now ready to be served on the hot platters.

Surprisingly this simple dish varies from one Bengali home to the other in the little nuances they add.My Ma's Doi Maachh is pretty much traditional with raw oni on paste.Coveted Bengali fish delicacy of thick, fatty cuts of mature Katla carp in a fiery red onion, ginger and yoghurt sauce.

Doi Maach or Doi Rui/ Katla prepared with is a modified version of Doi Ilish prepared with Hilsa fish.Now add Onion Paste, Ginger Paste, Garlic Paste, Bengali Garam Masala Powder, Kashmiri Chilli Powder, Turmeric Powder, Sugar, Salt and Mustard Oil to the Yogurt and give it a proper mix.Doi Machh - Bengali fish gravy cooked with yogurt and spices.This is the first time I tried cooking this dish.I would like to try Rohu with mustard & poppy seeds.yes.sounds tasty.and,tomorrow will try the Rui with yogurt sauce.