Macher Dopeyaja / Bengali Fish Dopiyaza

I was going through Bangladeshi Fish recipes, and there was a whole list going on with Hilsa there. It was like it’s never going to end. Its like they have this really a thing for Hilsa...well I can’t blame them either. And while there is a whole lot of fight over the Bagda Chingri and Padmar Ilish...I am more of a neutral, I play safe. I like both of them, and needless to say I devour them.

But seriously, with that long list whish had Sada Ilish, Nona Ilish, Jhuro Ilish and what not...the list was ridiculing me just by staring at me. Coz, of course...I have never heard of the names of most of those Hilsa recipes. And although I really wanted to have a taste of Nona Ilish, the opportunity never came through!! I don’t even know if any restaurants serve them in Kolkata.

Heat the oil and add half of the onions and cook until lightly golden. In a separate pan fry the rest of the onion until golden brown and keep aside,

In a bowl mix in the turmeric powder, red chilli powder, kashmiri red chilli powder and coriander powder with some water to prepare a smooth paste.

As soon as the onions caramelize pour in the spice mix with the chilli-ginger-garlic paste.

Cook the spices until the oil separates.

Now add the pices of fish.

Mix the fishes well with the curry. Cook them for 4-5 minutes then carefully turn over to cook the other sides. Cook the other side for 3-4 minutes, Then add some water and put cover. Cook on low flame till the fish is nicely cooked from inside and the curry thickens with the oil floating on top. Finsih off with the rest of the fried onions and chopped coriander leaves.

So you see, there was this recipe called Ilish Macher Dopiyaza and immediately I sat straight. Yes...that’s a recipe I can obviously give a try. Actually you can use any fish you want. But it’s more popular with shol fish, tilapia, rui / rohu and hilsa. The recipe called for cubed fishes, but you can use normal pieces as well...just be careful not break them into pieces while cooking. Otherwise, it’s a lovely fish recipe. One that gives me almost no stress and I can actually cook it for my guests. It’s rich, flavourful and easy-peasy!!! Perfect...if you are the host!! J

Macher Dopeyaja / Dopiyaza

Serves 4

Ingredients:

4 pieces of fish

4 medium onions – thickly sliced

6 fat cloves of garlic – paste

1 and ½ inch stick of ginger – paste

3-4 green chillies - paste 

2 tsp turmeric powder

3-4 tsp red chilli powder

1 tsp Kashmiri Red Chilli Powder

1 and ½ tsp coriander powder

A handful of fresh coriander leaves – chopped

½ cup mustard oil

Salt

A pinch of sugar

Method:

Keep 2 tbsp oil aside. Heat the remaining oil in a kadai and add in half of the sliced onions.

Sprinkle some salt and sugar over them. Stir and cook the onions till they become lightly brown.

In the meantime, in a cup take ¼ th cup of water and mix the turmeric powder, red chilli powder, Kashmiri red chilli powder and coriander powder.

Mix them well and prepare a thick paste.

As soon as the onions are lightly caramelized, pour in this spice mixture.

Also add in the ginger – garlic paste.

Sauté and cook till the spices and the ginger – garlic pastes are nicely cooked and you start to get a nice aroma. It will take around 2-3 minutes. Not more than that.

When the oil starts to separate add in the pieces of fish into the kadai and mix them well with the curry.

After 4-5 minutes, carefully turn over the fish.

Cook that side of the fish for 2-3 minutes.

Now pour in ¼ th cup of water and put cover. Check every 2 minutes so that the fishes don’t stick to the bottom of the pan. If required add more water to the curry, but not too much.

In a separate pan heat the rest of the oil and fry the rest of the onions until golden brown. Once done, keep aside.

Cook in this way until the fish is properly cooked, and the curry has thicken with the oil floating on top of the curry.

Taste and adjust the seasonings.

Finish off with the fried golden – brown onions and a handful of the fresh coriander leaves.

Mix well and simmer for another 2 minutes.

Serve hot with plain hot rice / chapatti / paratha.