Doi maachh is one scary animal for me. I compare standards with the one that my mothers dishes out and I am in constant possibility of failing her standards – that level of balance and perfection is difficult to attain. This is her recipe that delivers a delicate, white, flavourful, creamy sauce that tantalisingly wraps itself around a melt-in-the-mouth, sweet piece of fish.
While making the Doi machh, here are some thumb rules:
1. The fish has to the freshest catch of the day.
2. The fish is NOT fried for this dish.
3. The yogurt should be fresh too and not too watery.
4. Beat the yogurt with a teaspoon of plain flour, so that the sauce is smooth and doesn’t split.
5. it has to be a balance of sweet, sour and salt.
Turmeric is usually not added to the fish or the gravy but I added a little turmeric and some chopped coriander for a faint hint of colour.
Stakes of white fleshed fish (fresh water fishes work better for this dish): 2
Fresh yogurt: 1 cup
Juice of one small onion
Juice of ginger and garlic: 1/2 tsp
Whole garam masala: 1 green cardamom, 2 cloves, 1 small piece of cinnamon
Garam masala paste – 1/2 tsp
Green/red chilli: 1, slit lengthwise in half
Salt and sugar to taste
A pinch or two of turmeric
Refined vegetable oil: 1 tbsp.
Plain flour: 1 tsp
Read full post: Doi Maachh (Fish in yogurt sauce)