Doi Mach

Doi is Yoghurt and Mach is Fish. Well, I am not a fan of overly-spiced fish, for good reason. Fish is unlike chicken, beef or lamb which could take a slightly “robust” concoction of spice mixture. Too much spice simply “overwrite” the sweet, delicate flavor of the fish, especially of white fish. This is a melt-in-your-mouth fish curry with heat from the mustard oil spices and mild tang provided by the yoghurt and lemon juice....a soft, sweet, delicate balance of flavours indeed.

Ingredients for the Doi Mach

2 cups of white fish cleaned, boneless, sliced

1 – 2 tablespoon mustard oil

1 bay leave

1 cinnamon stick

1/2 tsp cumin

1 big onion chopped

1 tsp ginger paste

1 tsp garlic paste

1 green chilli chopped (optional)

1 tsp cardamom powder or garam masala powder

1 tsp turmeric powder
1 tbsp lemon juice

1 cup yoghurt lightly whisked with some water

Some chopped fresh coriander

Salt and Pepper to taste

Heat the mustard oil in a pan. Add the bay leaves, cumin, cinnamon and the chopped onions.

Saute briefly. Add the ginger garlic paste, green chilli and fry till fragrant. Add the cardamom/garam masala powder, turmeric powder. Stir thoroughly and add the lemon juice.

Add the yoghurt mixture. Add the chopped fresh coriander, salt and pepper. Stir and bring to a boil. Add the fish and cook covered for about 5 minutes or till cooked.

Serve hot with plain basmati rice and garnished with fresh coriander leaves. I like to have this with spicy indian lime or mango pickle.