Recipe of Speedy Doi mach (দই মাছ) -Bengali Recipe

Doi mach (দই মাছ) -Bengali Recipe
Doi mach (দই মাছ) -Bengali Recipe

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, doi mach (দই মাছ) -bengali recipe. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Doi mach (দই মাছ) -Bengali Recipe is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Doi mach (দই মাছ) -Bengali Recipe is something that I have loved my entire life.

If u like our videos share with your family and friends and give us a thumps up and subscribe for. A meal, for the Bengali, is a ritual in itself.

To begin with this particular recipe, we have to first prepare a few components. You can have doi mach (দই মাছ) -bengali recipe using 17 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Doi mach (দই মাছ) -Bengali Recipe:
  1. Get 5 pieces - katla/rohu
  2. Make ready 400 gm - curd
  3. Get 2 slitted green chillies
  4. Get 3 cardamom
  5. Prepare 3 cloves
  6. Take 2 cinnamon stick
  7. Prepare 4-5 black pepper cord
  8. Take 2 bay leaves
  9. Take 1/2 tbsp besan
  10. Get 1 pinch turmeric powder
  11. Make ready 1 tbsp onion juice
  12. Prepare 1 tbsp ginger juice
  13. Prepare 5 gm ghee
  14. Get 1 pinch garam masala powder
  15. Prepare 1 tbs chopped coriander leaves
  16. Make ready 10 gm raisins.
  17. Make ready 4 tbsp mustard oil. Seasoning as required
Steps to make Doi mach (দই মাছ) -Bengali Recipe:
  1. Marinate the fish with salt and turmeric. Fry the pieces in mustard oil lightly, do not over fry them
  2. In a bowl of curd add ginger juice, onion juice, salt, besan whisk well to avoid lumps
  3. Heat oil temper whole spices.. remove from heat and add the curd mixture. Stir vigorously to avoid curdling
  4. Add the fish pieces. Cover and cook for 10 min
  5. Finish with chopped coriander leaves, garam masala powder and ghee on top.
  6. Done.. serve with ghee bhat or plain rice.

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We are sharing Doi Maach recipe. If u like our videos share with your family and friends and give us a thumps up and subscribe for. Doi maach recipe। Bengali traditional fish curry। দই কাতলা। How to Make Doi Mach । Bengali fish Recipes। Doi katla recipe in bengali । For more recipes related to Doi Mach checkout Bengali Fish Curry, Fish Moilee, Macher Kalia, Chinese Style Steamed Fish. A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. পোনা মাছ রান্না করুন দই দিয়ে৷ সাদা ভাতের সঙ্গে খাওয়ার জন্য এটি আদর্শ পদ৷. দই মাছ কিভাবে তৈরী করবেন. Doi Bhetki Recipe - Famous Bengali Traditional Fish Curry (দই মাছ) My Today's recipe is popular traditional bengali style doi Bhetki. Doi mach is a Bengali way of making fish(Rohu or katla) in a curd based gravy. Raw fish is cooked along with ginger garlic curd. Doi meaning yogurt and Mach meaning fish is an authentic yogurt based Bengali fish stew. It is a gently spiced fish curry that is hearty and soul satisfying. Traditionally, doi mach is prepared with long silver river fish from the region but that shouldn't stop you from trying it with your choice of sea fish. A trip to Bengal is incomplete without eating a meal with Doi Mach. Best eaten with rice, you need nothing else to satisfy your apitite other than this heavenly combination of rice and Doi Mach. How to make Doi Mach: Chop onion and grind it to make a paste. দই চিংড়ি - here is the Doi Chingri Bengali Recipe or Doi Maach Recipe. Learn how to make Doi Chingri or Prawn Curry Bengali Non-Veg Recipes at home easily? It is very popular recipe in Bengal. For this yogurt and prawns are the main ingredients. Prepare an easy and quick authentic Bengali Dish Doi Maach or Fish in Yoghurt sauce. Doi maach or fish in yoghurt gravy is an authentic Bengali preparation. The recipe is great for fish lovers and is made from large pieces of Barramundi or Bhetki fish.

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