Monday, June 9, 2014

Doi Maach in a Pressure Cooker



how to cook Doi Maach recipe and preparation


I love using curd in my dishes. They give a beautiful aroma in the dish as well as a creamy gravy that stands just outstanding. This Baked Fish with Curd is one of my husband's favorite, from the day I have first made the dish. The origin of this dish is Odisha and it is very mild and spices in it mix with each other giving the fish a beautiful taste. The yellow saucy gravy looks too creamy to resist the tongue.

how to cook Doi Maach recipe and preparation

 Another thing that I learnt from self teaching is that using whole spices makes a lot of difference in the taste. For daily use I use the powdered masalas as they saves way a lot of time...but for special occasions / Biriyani its the whole spices that becomes my ultimate shelter. A little dry roasting before  grinding them just boosts the flavor in it making a big difference in the taste and flavor. And as elders have said it....a good start is half done...a good smell makes the dish more craving and delicious.



Doi Maach in a Pressure Cooker

how to cook Doi Maach recipe and preparation


Ingredients:

  • 5 pieces of fish
  • 3 tbsp clarified butter(ghee)/3 tbsp unflavored oil
  • 1 inch cinnamon stick
  • 4 cardamom
  • 6 cloves
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 2 medium sized onions
  • 6 cloves of garlic
  • 3 tsp ginger-garlic paste
  • salt to taste
  • a pinch of sugar
  • 2 cups of Greek yogurt
  • 1 cup water
  • 2 + 2 tsp turmeric powder
Method:
  • Using the food processor make a fine paste of the onions.
  • Put 2 tsp turmeric powder and some salt to the fishes. Evenly coat with the turmeric and salt. Keep them aside.
  • Grind the whole spices - cinnamon stick, cardamom, cloves, cumins seeds, coriander seeds.
  • Whisk the Greek yogurt in a bowl so that it becomes a fine creamy lather. It will help in creating a smooth gravy..or otherwise the curds will not mix evenly and there will be big/small lumps.
  • I always use a pressure cooker to prepare this dish. And high;y recommend this. However if you don't have a pressure cooker use you can use any kitchen utensil but make sure it has a cover.
  • Heat the ghee / oil in the cooker and then put the onion paste in it. I use ghee in special occasion, and otherwise its always oil.
  • Put the ginger-garlic paste.
  • Stir constantly until its golden brown. Stirring is important because here onion paste is used which is prone to burning in case of lack of attention.
  • When the onion paste has become golden brown then put all the grind spices and mix well.
  • Put the whisked curd and mix well.
  • Now put the rest of the turmeric powder and salt.
  • Stir.
  • Put sugar.
  • Put water as per the consistency you want in your gravy.
  • Taste and adjust the seasoning.
  • Stir and let the mixture come to a boil. You can avoid water if you want the gravy to be thick. In that case increase the quantity of curd in the recipe. Let it boil for some 5 minutes.
  • When it starts boiling put the fishes in it. Evenly lather them with the gravy.
  • Put cover and wait until the cooker blows 4 whistles.
  • Do not open the lid and let it cook in the steam for some more time.

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