Doi Machh

There are many dishes that one craves to eat at least a few times in a week, and this is one of ours. A very popular dish in West Bengal where fish forms an integral part of every meal. Even with the minimal use of spices this dish is incredibly aromatic. A mild white fish works great in this recipe. We usually make this with tilapia, but we couldn't find it this time, so we opted for mahi mahi. It tastes the same but there is a slight difference in the way the fish holds its texture - tilapia becomes flaky while mahi mahi holds it's shape. You can use either of them, or any other white fish. Don't go by the visual of this picture- this dish tastes great!!

Preparation time: 30 mins(including 25 mins of marination)
Cooking time: 15 mins
Adapted from a recipe of Sanjeev Kapoor.

2 mahi mahi fillets thawed and cut into medium sized pieces
1 big green chilly(add more if you want it hot)
1 medium yellow onion grated(we sliced it finely)
3/4 cup yogurt, fat free plain
6 cardamoms
5 cloves
2 whole bay leaves
2 tbsp ghee
salt

Marinade the fish with yogurt and salt. Keep refrigerated for 30 mins. Heat ghee in a pan. When it begins to melt add the cloves, cardamoms and bay leaves. Saute for 2 mins. Add onions and saute till transparent. Add the fish along with the marinade. Cover and cook till done. In between cooking flip the fish pieces on their sides atleast once. Enjoy with plain white rice as it will not overpower the subtle flavors of this dish.

Note:
1)Use only ghee or mustard oil.
2)Do not add water at any stage

Enjoy!

Event entry: We are sending this dish to Sandeepa's RCI Bengal event.