Dahi fish. Dahi Mach (Fish with Curds) is a delicious Indian recipe served as a Side-Dish. Find the complete instructions on Bawarchi Today I am going to cook Doi Katla or Dahi Fish Curry. It's a famous traditional fish curry of Bengal.

Fish in Yogurt Curry / Doi Maach Bengali Cuisine is loved by all and it is always incomplete without a fish item. If you love fish and want to try diverse cuisines, this Doi Maach/Curd Fish is a. How to make Dahi Fish(Doi Mach) easy You can have Dahi fish using 20 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Dahi fish

Prepare 500 gm of rohu fish.
Prepare 1/4 cup of fresh curd.
You need 1 of medium sized onion.
You need 1 of small ginger piece.
Prepare 4-5 of garlic cloves.
You need 2-3 of green chillies.
Prepare 1 of bay leaf.
It's 1 of red dry chilli.
It's 1-2 of green cardamom.
It's 1-2 of cloves.
It's 1 of small cinnamon stick.
You need 2 tsp of turmeric powder.
Prepare 1 tsp of coriander powder.
It's 1/2 tsp of cumin powder.
It's 1/2 tsp of red chilli powder.
You need 1/2 tsp of sugar.
Prepare 1/2 tsp of garam masala.
It's 1 tsp of ghee.
It's to taste of Salt according.
It's as needed of Oil (better to use mastard oil).

সহজ উপায়ে দেখা দই মাছ কিভাবে বানায়? "Dahi Macha Besara" is an Odia term meaning "Fish in yogurt and mustard gravy". Besara in Odia basically refers to the mustard cumin gravy that also serves as a base for many vegetarian preparations. Other Urdu cooking recipes and video cooking recipes are also available online. Dahi is a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk.

Dahi fish step by step

Beat the curd and keep aside. In a blender add onion, ginger, garlic, green chillies and make a smooth paste, keep aside..
Marinate the fish pieces with 1 tsp turmeric powder and salt and keep for 5 minutes. Now fry them in mastard oil and keep aside..
Heat the pan. Add 1 tsp ghee and 1-2 tsp oil. Add bay leaf, cardamom, cinnamon, cloves, red dry chilli and saute for 1 sec. Now add onion-ginger-garlic-chilli paste and saute for few minutes. Add corinder, cumin, turmeric, red chilli powder, salt and saute for few seconds. Sprinkle some water so that masala don't get burnt. Now add curd and mix well. Add 1/4 cup water and cover with lid for few minutes or unit oil is separated. Now add the fried fishes and mix well..
Add little water if required. Add sugar and keep on low flame for few minutes. Switch of the flame, add garam masala..
Transfer to a serving bowl. Serve with steam rice or pulao..

It is popular throughout the Indian subcontinent. The word curd is used in English to refer to (naturally probiotic) homemade yogurt, while the term yogurt refers to the pasteurized commercial variety known as heat treated. Thick gravy: The juices from a thicker fish will help make the gravy thicker. A thicker fish will require a little longer to cook. Gently try to pull up some of the fish.