Recipe: To Try At Home Doi Katla (Rohu fish in Yoghurt based gravy)

Recipe: To Try At Home Doi Katla (Rohu fish in Yoghurt based gravy) Delicious, fresh and tasty.

Doi Katla (Rohu fish in Yoghurt based gravy). Yoghurt Fish / Fish with Curd / Bengali Doi Mach. Hi friends, My today's recipe is doi mach - a very authentic Bengali preparation. It is a gravy based dish made with Rohu or Katla fish.

Food Advertisements by Food Advertisements by Doi Maach I Bengali style fish made in a yogurt based curry, made by my Mami. by Anindya

Bengali style fish curry made with katla or rohu fish in a gravy thickened with onion paste and yogurt.

Take both mishti doi and normal yogurt in a mixing bowl.

You can cook Doi Katla (Rohu fish in Yoghurt based gravy) using 19 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Doi Katla (Rohu fish in Yoghurt based gravy)

1. Prepare of Rohu fish.

2. It’s of medium sized onion chopped.

3. You need of medium sized onion paste.

4. It’s of turmeric powder.

5. Prepare of ginger paste.

6. You need of garlic paste.

7. It’s of red chilli powder.

8. It’s of Yoghurt.

9. It’s of cumin powder.

10. Prepare of coriander powder.

11. Prepare of bay leaf.

12. Prepare of green cardamom.

13. Prepare of cloves.

14. Prepare of cinnamon stick.

15. It’s of sugar.

16. Prepare of Salt.

17. It’s of ghee.

18. It’s of Mustard oil.

19. It’s of coriander leaves chopped.

Add a tsp of maida or all purpose flour and.

Thick gravy: The juices from a thicker fish will help make the gravy thicker.

A thicker fish will require a little longer to cook.

Gently try to pull up some of the fish.

Doi Katla (Rohu fish in Yoghurt based gravy) instructions

1. Marinate the fishes with some salt and 1/2 teaspoon of turmeric..

2. Heat some oil in a wok and deep fry the fishes. Keep them aside..

3. In the same wok, add the cloves, green cardamom, cinnamon stick and bay leaf. Let them splutter..

4. Add the chopped onion and the sugar to get caramelized..

5. Fry the onions till it gets light brown in colour..

6. Add the onion paste and fry it well..

7. Add the ginger paste, garlic paste, red chilli powder, cumin powder and coriander powder.

8. Beat the Yoghurt well and add it in the wok..

9. Fry them very well until the oil separates..

10. Add 1 cup of water and some salt as per taste. Bring it to boil..

11. Add the fried fishes and cover it for a while..

12. After you get the desired consistency in the gravy, add the garam masala powder and ghee..

13. Garnish it with some coriander leaves and remove it from the flame..

14. Serve hot..

Undercooked fish resists flaking and is translucent.

Doi Maach is a traditional Bengali cuisine.

This mildly spiced and delicately sour gravy is popular in every Bengali household.

I love making it in the summer as the gravy is not too heavy on the stomach.

The best-suited fishes for this preparation are - Katla, Rohu, catfish (yes they taste.