Fish in Yogurt Sauce, Doi Maach

Remove the skin from the fish and rinse properly. Stir salt with the juice of one lemon and coat the fish with it. Marinate for half an hour and rinse.

Stir the five ground spices, ginger and garlic together with the water (1) to make a paste.

Heat the oil in a large saucepan. Sauté the fenugreek seeds, chopped green chili pepper, cinnamon stick and cardamom in it. After 30 seconds, add the cloves and after another 10 seconds, add the onions to the saucepan and sauté for 12-15 min until golden. Mix in the spice paste and fairly boil most of the liquid over low heat. Sweat the spices for a few more min, stirring throughout.

Stir in water (2) at the beginning. After a minute, add water (3) and simmer gently for 10 min until onions are soft and spices are cooked through.

Turn the heat all the way down. Stir in the yogurt and simmer on low heat for 3 min, stirring throughout to prevent curdling. Add sugar, tomatoes and a little water (4), according to the desired consistency of the sauce. Season with salt and stir well. Carefully put the fish and let it simmer in the sauce for 3 min without lid. Turn the fish pieces to the other side. After 3 min add the raisins or raisins and finish cooking the fish without the lid.

which is normally used carp. Only in Bengal fish is prepared with yogurt.

Tip: Always use aromatisc

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