If you are a fish lover then it can’t get better than
this….Doi Rui Maachh (Rohu in a creamy yogurt gravy) is a fingerlickingly
delicious classic Bong preparation designed to be a winner anytime anywhere. I simply
run out of adjectives to describe this dish…be it texture, flavour, taste its
superlative in each. Learnt this from my mother whose unanimously lauded
speciality was this item cooked most of the time in treating guests on various
occasions. The taste used to linger long after eating. If you are to impress
anyone with a single dish undoubtedly this is the one. And when paired with
steamed rice its pure ecstasy….Here’s the recipe….
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| Doi Rui Maachh |
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| Doi Rui Maachh |
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| Doi Rui Maachh |
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| Doi Rui Maachh |
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| Doi Rui Maachh |
Recipe:
Ingredients:
- 750
gms Rui Maachh (Rohu fish weighing 2 kg or above) cut in pieces
- 2 big
onions pasted
- 2 tsp
ginger paste
- 2 tsp
garlic paste
- 4
green cardamoms (chhoto elaichi)
- 2-3
sticks of cinnamon (darchini)
- 4
cloves (laung)
- 2 bay
leaves (tej patta)
- A fistful of raisins/sultanas
- 2 tsp
turmeric powder
- 2 tsp
Kashmiri red chilli powder
- 200
gms yogurt
- 3 tsp
sugar
- Salt
to taste
- 3-4
slit green chillies
- Mustard
oil as per requirement
- 2
tblspns ghee/ clarified butter
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| Doi Rui Maachh |
Procedure:
First wash the fish pieces and smear turmeric and salt, keep
for some time. Heat oil in a skillet and fry them golden brown on both the sides,
take out and keep aside. Now add the ghee and add sugar, the whole garam
masalas, bay leaves. Wait for the splutter. Now add onion paste and ginger
garlic paste. Saute for a few minutes add salt and Kashmiri red chilli. Do not
add any more turmeric powder to the gravy. It’s only needed to fry the fish.
Whip the yogurt into a creamy texture, lower the heat and add it or it will
curdle. Add some water, the raisins and the fish pieces and let them get cooked
in the gravy for 5-7 minutes. When the gravy thickens turn off the heat and add
slit green chillies. Serve with steamed rice.
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