Doimaach (Carp in yogurt based gravy)
You need:
500 gms Rohu fish (carp fish)
100 gms curd
3 tbs. Onion paste
1 tbs. Ginger paste
1 tbs. Jeera (Cumin) paste
1/2 tsp. Garlic paste
1 tsp. red chilli powder
1 tsp. Haldi powder (Turmeric)
1 tsp. Cumin seeds
3 Cardamom
3 cloves
1 inch stick Cinnamon
2 Bay leaves
4 green chilli (slit)
4 tbs. Oil
1 tsp. Ghee
1 tbs. sugar
Salt to taste
Preparation:
Wash the fish with cold water. Smear haldi and salt to the fish pieces and keep them aside.
2 Bay leaves
4 green chilli (slit)
4 tbs. Oil
1 tsp. Ghee
1 tbs. sugar
Salt to taste
Preparation:
Wash the fish with cold water. Smear haldi and salt to the fish pieces and keep them aside.
Whip the curd well in a large bowl and prepare a marinade with the curd, onion paste, ginger-garlic paste, sugar, chilli powder and salt and blend it thoroughly.
Heat oil and shallow fry the fish pieces in a deep pan/kadai till yellowish brown. Then strain them.
Now add the bay leaves, the cinnamon, cardamom, cloves and cumin seeds and allow it to splutter. Add the masala paste left to marinade and fry it till the oil starts leaving it from all sides. Now add the fried fish and cook for another 8 mins.
When the fish is done add the ghee and the green chillies.
Serve hot with steaming rice.
**Cooking on medium flame recommended.
Daarun !!!
Heat oil and shallow fry the fish pieces in a deep pan/kadai till yellowish brown. Then strain them.
Now add the bay leaves, the cinnamon, cardamom, cloves and cumin seeds and allow it to splutter. Add the masala paste left to marinade and fry it till the oil starts leaving it from all sides. Now add the fried fish and cook for another 8 mins.
When the fish is done add the ghee and the green chillies.
Serve hot with steaming rice.
**Cooking on medium flame recommended.
Daarun !!!
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