This one is a very old and traditional dish cooked almost every other day at any Bengali household. I learnt this from my mother who learnt it from my grandmother. I would call this preparation Gupta Badir Doi-Machh (গুপ্ত বাড়ির দই-মাছ — yoghurt-fish of the Gupta household).
- Rohu: 4 pieces
- Onion: 2 (grated and paste)
- Green chillies: 2
- Turmeric powder -1/2 tsp
- Red chilli powder: ¾ tsp or as per taste
- Salt: as per taste
- Sugar: as per taste
- Mustard powder or paste : 1 tsp
- Yoghurt: half cup
- Marinate the fish with turmeric powder and salt for 5-10 minutes.
- Heat mustard oil in a pan and then fry the fish and keep it aside.
- Now put grated onion and green chilli pieces into the hot oil and fry till it is brown. Then add onion paste to it. Also add turmeric powder, chilli powder, mustard powder/paste, salt and sugar to taste.
- Keep frying in medium heat till the oil separates out from the mixture.
- Now add yoghurt, and keep stirring for 3-4 minutes.
- Gently place the pieces of fish into the pan and stir very carefully to cover the pieces with the spice on both sides. Cover the pan with its lid.
- After about 5 min your Doi-Mach (yoghurt-fish curry ) is ready to be served hot
Please note that the curry may look oily because curd also releases a little bit of oily stuff.
If you get fresh fish, all the ingredients can be mixed at one shot with the fish and then fried in the mustard oil. If fresh fish is not available and you are cooking with frozen fish, the above recipe works perfectly.