Doi Maach, Fish in Curd, A recipe from Bengal

My mother often makes this curry at her home in Delhi. The CR Park fish market is a 10 minute walk away and the fish used for this curry called "rahu" is always available.

There are so many ways to make doi maach but this is Chitra Ghose's recipe and my favourite one so far.

1/2 kg pieces of Rahu
1/2 Tablespoon mustard oil for frying the fish
1/2 teaspoon each of red chilli powder, turmeric and salt to rub on fish pieces.

2 tablespoons ghee
1 bay leaf
2 cloves, 2 green cardamom, 1 small piece cinnamon coarsely ground in a mortar pestle
1 medium onion chopped fine
2 medium onions blended into a paste
1/2 teaspoon turmeric
1 tablespoon ginger paste
1/2 teaspoon garlic paste
1/2 cup curd blended with 1 cup water at room temperature
salt
pinch of sugar
6-8 slit green chillies

Method

Rub the fish pieces with a little red chilli, turmeric and salt. Set aside 10-15 minutes.
Fry them in hot mustard oil till slightly brown.
Drain and keep aside.

Heat ghee, add bay leaves and the coarsely ground whole spices- cloves, cinnamon and cardamom
Immediately, add the sliced onions and fry till soft and a bit brown.
Add the onion paste, ginger and garlic pastes and fry for 5-6 minutes. Sprinkle water if the masala catches.
Pour the blended curd into the pan and stir. Add salt and a pinch of sugar.
Add slit green chillies.
Layer the fish gently into pan and simmer for 10-12 minutes or till fish is done and oil comes to the top.

Best eaten with hot rice and baingan and/or kaddu bhaja ( grilled brinjal and pumpkin)