Monday, May 2, 2011

How to Cook Doi Maach

This recipe was given to me by my Mother-in-law who in turn got it, as a new bride, from my Father-in-law's Kakima (aunt)! As you can see, it has been tried and tested. Serve Doi Maach with piping hot, plain boiled rice.
  • 1 kg fish with firm white flesh cut into 1 1/2 " thick pieces (I love Rohu - a kind of carp - for this dish)
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 medium-sized onion ground to a paste
  • 1 cup yogurt
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 4 tbsps mustard oil
  • 3 cloves
  • 5 black peppercorns
  • 2 green cardamom
  • 1" stick of cinnamon
  • 1/2 dried bay leaf
  • 1 large onion chopped fine
  • Salt to taste
  • Mix the yogurt with the onion paste, red chilli powder, turmeric, ginger and garlic pastes and blend. Add the fish pieces to this and gently mix to coat well. Marinate for 2 hours.
  • Heat 3 tbsps of the mustard oil on medium heat, in a deep pan till hot. Add the whole spices - cloves, cardamom, cinnamon, bay leaf and peppercorns - and fry till slightly darker. Now add the chopped onion and fry till transparent.
  • Add the marinated fish and the marinade and mix gently but well. Season with salt as required. Stir ocassionally. Do this gently to avoid breaking the pieces of fish. Cook till fish is done.
  • Garnish with the remaining mustard oil - drizzle over the dish - and serve with piping hot plain boiled rice.

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