### TranslatedIngredients: 400 grams Rohu fish - sliced,1 Onion - sliced,6 cloves Garlic,1/2 inch Ginger,1 inch Cinnamon Stick (Dalchini),2 Cardamom (Elaichi) Pods/Seeds,5 Cloves (Laung),1 teaspoon Cumin seeds (Jeera),1 tablespoons Kashmiri Red Chilli Powder,1 teaspoon Turmeric powder (Haldi),2 tablespoons Raisins,1 cups Curd (Dahi / Yogurt),1/2 teaspoon Sugar,3 tablespoons Mustard oil,2 Green Chillies - sliced,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Bengali Recipes ### Course: Lunch ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making the Bengali Doi Maach recipe, heat 1 tablespoon oil in a heavy bottomed pan.Add garlic, ginger and onion and saute it for a minute. Let it cool down and then make a paste of this using a mixer grinder.Marinate fish with raisin, turmeric, red chilli powder, salt and 1 tablespoon oil for 15 to 30 minutes in a mixing bowl. Mix everything properly.Add 1 tablespoon oil to the same pan that is used for frying onion and heat it.Add cumin seeds and let it sputter. Add cinnamon, clove, green cardamom and saute for a few seconds.Reduce the flame to very slow. Add the marinated fish with curd to the pan. Cook for about 10 minute at medium flame.After 10 minutes, add green chillies, 1/2 teaspoon sugar and mix. Cook for another 4 to 5 minutes at slow flame.After 4 to 5 minutes, switch off the stove and it is ready to be served.Serve Bengali Doi Maach along with Chingiri Paturi and hot steamed rice for a perfect Bengali weekday lunch or dinner.
