Thursday, 17 September 2015

Gupta barir Doi-Mach

This one is a very old and traditional dish cooked almost every other day at any Bengali household. I learnt this from my mother who learnt it from my grand mother.  I would call this preparation ‘Gupta barir  Doi-Mach'.


Rohu Fish – 4 pieces
Onion – 2 (Grated and paste)
Green Chilli -2
Turmeric Powder -1/2 tsp 
Red chilly Powder – ¾ tsp or as per taste 
Salt – as per taste 
Sugar – as per taste 
Mustard Powder or paste  -1tsp 
Curd – half cup 

Method :

1. Marinate the fish with turmeric powder and salt for about 5-10 minutes
2. Heat mustard oil in a pan and then fry the fish and keep aside
3. Now put grated onion and green chilli pieces into the hot oil and fry till it is brown. Then, add onion paste into it. Also add turmeric powder, chilli powder, mustard powder / paste, salt & sugar to taste.
4. Keep frying in medium heat till the oil separates out from the mixture
5. Now add curd, and keep stirring for 3-4 minutes
6. Put the fish pieces into the pan and stir very carefully to cover the pieces with the spice on both sides. Cover  the pan with its lid
7. After about 5 mins  and your Doi-Mach (curd-fish curry ) is ready to be served hot
8. Please note that the curry may look oily because curd also releases a little bit of oily stuff

If you get fresh fish, then all the ingredients  can be mixed at one shot with the fish and then fried in the mustard oil.  If fresh fish is not available and you are cooking with frozen fish, then the above recipe works perfect.

No comments:

Post a Comment