Doi Machch

Fish is an indispensible food item in many culture. In India too, fish is set as a priority food in many communities especially those set in coastal areas. In Bengali community, for instance, fish is considered as a sign of prosperity and fertility. Therefore, the Bengalis gift Fish - decorated as a bride- to the bride to be on the morning of wedding and also fish is duly served to the newly wed woman on her first day at her in-laws place. One needs to understand that fishes are primarily of two types riverine and saline water fish. River water fishes are such as carps are usually are known for their sweet flesh and contain a lot of bones. While salt water or sea fishes have less bones and can be easily cut into filets.
In the present dish, we are going to use Basa fish (sea water fish) and cook it in gravy made with curd that will add to the buttery texture of the fish. Doi or curd when cooked with machch or fish creates a unique taste that leaves the taste buds tentilized. This dish is a heart-throb at all occassions and is relished by those who have just started eating fish as well as those who love to enjoy fish in general. There is a notion, however, that those who love river fish find sea fish pungent and vice versa. Hence, for those who love to eat river fish and might find sea fish repulsive may cook this dish with large sized Rohu or carpo fish. Traditionally, this dish is made with Rohu fish, But I took the liberty to make it with filleted basa.

Goes Well With: The dish is slighty tangy and spicy, therefore, I prefer serving it with boiled rice be it basmati or otherwise. However, my Mum serves it with chapati and it equally tastes divine!

Pointers:

• Note fishes can be tricky. They cook quickly and easily so one has to be careful with the temperature in which it is cooked. 
• When one deals with fishes especially while cooking any Bengali dish it is important to note that before frying or adding the fish to curry one must rub the fish with little salt and tumeric and set aside for say 5-10 minutes.
• If in case one chooses to use river fish such as carps for this dish then remember to fry them before adding the fish into the gravy. 
• But in case of soft and textured sea water fishes like Basa or King fish there is no need to fry just add fish into the gravy as and when it is done. 

Ingredients:

250 gms filleted and cleaned Basa fish coated with salt and Turmeric powder
1 tsp ginger paste
1 tsp garlic paste
1/2 cup onion paste
2 Tejpata/ Bay leaves
1 stick Cinnamon
4 Elaichi/ Cardamom
1/2 tsp Jeera/ Cumin Seeds
2-3 Chillies slit
1 cup Whisked Curd
Salt to taste
1/2 tsp Turmeric powder
1 tsp Kashmiri Chilly Powder
2-3 tbsp Oil
Corriader for Garnish

Method

• Take a wok/ Kadahi heat oil into it. Add Jeera, Cinnamon, Cardamom and Bay leaves to it, let the aromatics crackle in the oil.
• Add Ginger paste followed by Garlic and Onion paste. Let the mixture Fry until oil leaves from sides.
• Add Turmeric and Kashmiri Chilly powder into the mixture along with the Curd and Chillies. Fry the masala until Oil starts leaving from its side. 
• Once done Add the Fish cut into square and sizable pieces cover for 2 minutes and simmer the flame. 
• When the fish becomes somewhat medium done add salt and again cover the  Kadahi with a lid. Add little water if required. 
• The consistency of the gravy must be somewhat dense and the fish must be seen wrapped in the gravy itself, 
• When done trun the dish into serving bowl and garnish with Corriander.