Recipe: Eating on a Dime Doi Katla Machh Carp Rohu Fish in the Yoghurt Gravy

Lillie Maldonado

Page content

Recipe: Eating on a Dime Doi Katla Machh Carp Rohu Fish in the Yoghurt Gravy Delicious, fresh and tasty.

Doi Katla Machh Carp Rohu Fish in the Yoghurt Gravy. A thicker fish will require a little longer to cook. Gently try to pull up some of the fish. See recipes for Doi Katla Machh Carp Rohu Fish in the Yoghurt Gravy too. "Doi Machh" is not an authentic Bengali fish recipe.

In this curry fried fishes are marinated in seasoned beaten yoghurt and then cooked on low heat.

Aromatic sweet and sour taste of the gravy is easy to cook but very delicious.

Though traditionally done with fish like Rohu or Carp, I find salmon perfect in this sweet and spicy yogurt gravy.

You can cook Doi Katla Machh Carp Rohu Fish in the Yoghurt Gravy using 18 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Doi Katla Machh Carp Rohu Fish in the Yoghurt Gravy

Prepare 6-8 of Katla (Carp)/Rohu Fish pieces.
It’s 1/2 Cup of Yoghurt/Curd (Well Beaten/Whisked).
You need 2 of Onion Paste.
Prepare 3-4 of Green Chillies (Slit/Chopped).
Prepare 2 of Green Chillies (Paste).
It’s 2 inch of Ginger (Paste).
Prepare 1/2 tsp of Cumin Powder.
It’s 1/2 tsp of Coriander Powder.
It’s 1 tsp of Kashmiri Red Chilli Powder.
Prepare To Taste of Salt.
It’s To Taste of Sugar.
It’s 1/2 tsp of Garam Masala Powder (Homemade).
You need of For Tempering.
Prepare 2 tsp of oil.
Prepare 2 of bay leaves.
You need 3-4 of green Cardamom.
It’s 1 inch of cinnemon stick.
It’s 3-4 of cloves.

Today, I will share with you my version of Salmon diye Doi Maachh, where the salmon is poached in the gravy and the taste is so darn awesome that my daughters lick it up.

And I am sure you will love this too.

Then heat the oil in a kadai and fry fish pieces till golden brown.

Now fry the eggplant & potato in the same oil.

Doi Katla Machh Carp Rohu Fish in the Yoghurt Gravy instructions

Clean the Fish & marinate with some salt, turmeric powder and red chilli powder & set aside for about 15-30 mins time, before frying them light golden brown.
Now, in the same oil- Temper it with the aforementioned ingredients, when it starts releasing nice aroma- Add in the 3G paste & Onion Paste & sauté well.
Now, prepare the Curd with a tsp of sugar and a pinch of salt & whisk well with warm water & add into it 1 tsp of maida & mix well & set aside.
When it starts releasing oil, pour in the whisked curd/yoghurt, but before adding it- switch off the flame & mix everything nicely, until well combined.
Now, switch on the flame again & keep it in the medium & bring to a boil by covering it, add some warm/hot water to keep the rich/thick gravy of your choice.
Once it comes to a boil- Add in the fried fish & keeping it, in the low- medium flame allow it to cook for about 10 mins time & once all done add into it the Garam Masala Powder (Homemade) & cover it for another 10 mins time, in the standby position- by putting off the flame.
Doi Katla/Machh is now ready to be served on the hot platters.

Now in the remaining oil add panch foron and onion and fry till soften.

Now add ginger paste, tomato paste or tomato puree into the fried onion and again fry.

Today I thought of making Fish Kalia for dinner.

This is a gravy based dish usually made with fish like Rui(Rohu) or Katla.

Fish Kalia is a more richer and spicier dish than our regular maacher jhol.