Dahi Maccha ( Fish cooked in Yogurt gravy )

Cooking Time Required: 25-30 mins
Cost of preparation: 50-60 rupees

Ingredients: Fish ( Rohu/Bhakura/Mirkali, 4 pieces ), curd ( 5-6 tbs ), cumin seeds ( 1 tsp ), ginger ( 1 inch long ), garlic cloves ( 10-11 nos ), curry leaves ( 7-8 nos ), green chillis ( 3 nos ), pancha-phutana( 1/ tsp ), pithau ( rice paste, 1 tbs ), oil ( 4 tbs ), salt, turmeric.

Preparation: Grind the cumin seeds, ginger and garlic into a smooth paste with a little water.




Add a little bit of the masala paste to the fish pieces along with a little bit of salt and turmeric. Keep aside to marinate for 30 mins.



Cooking: Heat 1 tbs of oil in a frying pan. Add the marinated fish and cook lightly on both sides. Keep aside.



Heat the remaining oil in a wok. Add the pancha-phutana, curry leaves and green chillis ( slit along the length ). Stir fry for 30 secs.

Add the cumin-garlic-ginger paste with a pinch of turmeric . Cook for 3-4 mins. ( Do not overcook )



Add a little bit of water ( half cup ) to the wok to bring down the temperature before adding the curd.

Add the pithau to the curd with along with a little water. Beat for 2 mins to mix it. Add to the wok. Bring to a boil while stirring the curd gravy to prevent curdling.



Add the fried fish at this stage. Boil for 10 mins ( do not cover with lid ) on low flame to allow the fish to absorb the flavours.

Serve hot with rice.

Note:- Do not increase the flame at any point after adding the curd as it might result in curdling.

The rice paste is used to prevent the curdling.

Yogurt