Fish in Curd Gravy (Doi Mach)

Fish in curd gravy is a Bengali delicacy. Curd is not typically used in Bengali regular dishes but Fish in Curd gravy is an authentic dish  where curd plays a major role. In summer this Curd gravy with rice is an awesome condition.

Ingredients :

1. 5 pieces of Rohu/Katla
2. 2 table spoons Onion , 1 table spoon ginger, 1 table spoon cumin paste, 1/2 table spoon red chilly paste
3. 2 green chilies cut into thin and long slices
4. 2-3 table spoons curd , 4-5 table spoons mustard oil, 1 table spoon ghee
5. Salt, Sugar as per taste and turmeric powder
6. For tadka/foron , 1/2 small spoon cumin seeds, 1 bay leaf and whole garam masala means 1 clove, 1 cardamom, 1 cinnamon stick

Method :

1. Mix fish pieces with salt and turmeric and fry it in mustard oil. Keep it aside.
2. Heat the oil and put bay leaf,cumin powder and whole garam masala
3. Add onion paste, ginger,cumin paste,turmeric powder,salt and add three table spoons of water into it. Cook the spices for 4-5 minutes in medium heat till raw smell goes.
4. Add red chilly paste and fry for 2 minutes.
5.Mix curd, mustard paste and three table spoons of water. Make smooth paste.
6.Pour 1 and half cups of water into cooked spices and  add curd mixture into it . Bring this gravy into boil and add fish pieces.
7.Boil it for 10-15 minutes, gravy will become little thick and add ghee and sugar. boil it for another 2 minutes.
8. Just before serving, can add thin sliced green chilies but this is optional.

Chef''e Tips:
1. You can pick up those whole garam masalas from the gravy before serving because some people don't like whole masalas in the gravy.
2. Instead of whole garam masala at the beginning of cooking, you can roast and grind them  and add it at the end with ghee.
3. Instead of red chilly powder, if you make a paste of whole red chilly that would give an additional fresh taste to your dish. Just deseed red whole chilly, soak it for 10 minutes and make a paste of it.
4.Sugar you can add with foron/tadka, it gives nice color.