Doi Maach in a Pressure Cooker

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.

 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

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
• 1 cup of 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.