Doi Rui Maachh (Rohu Fish In A Creamy Yogurt Gravy)

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….

Doi Rui Maachh

Doi Rui Maachh

Doi Rui Maachh

Doi Rui Maachh

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

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.