Bengali Fish Curry | #shorts #fishcurryrecipe

Doi Maach - Fish in a light curd based gravy - Perfect for those summer days when you crave for something spicy but have to keep it light.

Ingredients:
- 4 pc Fish Rui or Katla (Approx 400gms)
- 2 tsp turmeric powder
- 1/2 tbsp red chilli powder
- 1/2 tbsp coriander powder
- 1/3 tbsp cumin powder
- Curd 150gms
- 1/2tbsp maida/ chana besan
- 1/2 tsp jeera (cumin)
- 1 Dry red chilli
- 2 Bay leaves
- 4 cloves
- 5 tbsp Mustard oil
- 1 onion
- 1/2 inch ginger
- 1 green chilli

Preparation:
- Marinate the fish for 15 minutes with 1.5 tsp Turmeric powder and salt

- Whisk the curd with 1/2tbsp maida/ chana besan. Make sure it is at room temperature

- Make a paste of 1 onion, 1/2 inch ginger and 1 green chilli

- Mix the masalas and salt with 1/3rd cup water

Cooking:
- Heat mustard oil in a Kadhai till its smoking hot
- Fry the fish till its light reddish on both sides. Each side should take around 4-5 minutes
- Add the onion,ginger and green chilli paste and fry for 2 minutes
- Add the masala mix and cook for 3-4 minutes or till oil separates
- Add the whisked curd on a low flame and keep stirring for 3 minutes
- When oil separates add 1.5 cups water and bring to a boil
- Add the fish pieces
- Bring to a consistency of your choice. For the best taste it should not be too thick or thin.
- Garnish with coriander and green chillis

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