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Doi Mach
By : Method
- Clean and wash the fish.
- Beat the curds along with salt.
- Marinate the fish slices in the curd mixture for 30 to 40 minutes.
- Heat mustard oil to a smoking point in a kadai.
- Add bay leaves, cloves and cardamoms. Fry for few seconds.
- Add onions and green chillies. Saute on a low flame till the onions are transparent.
- Add the marinated fish.
- Very gently saut� for five minutes on a low flame.
- Add water and cook on a low flame till the fish is done.
- Serve hot with rice.
Ingredients:
10 - thick slices of river fish ( Hilsa, Betki etc)
2 cup - curds (beaten)
3 - medium sized onions (finely chopped)
4 - green chillies (finely chopped)
3 tbsp - mustard oil
2 - bay leaves
3 - cloves
3 - cardamoms
approximately 2 cups - water
salt to taste
10 - thick slices of river fish ( Hilsa, Betki etc)
2 cup - curds (beaten)
3 - medium sized onions (finely chopped)
4 - green chillies (finely chopped)
3 tbsp - mustard oil
2 - bay leaves
3 - cloves
3 - cardamoms
approximately 2 cups - water
salt to taste
RECIPES BY ANITA RAHEJA
