Dum Ki Machli / Macher Dum Pukht / Machli Dum Pukht

I was trying to make a perfect machli dum pukht for a long time. The authentic recipes that I intended to follow did not turn out that good. Most of the time the recipe called for raw fish in dum with the prepared marinade, just like the chicken dum pukht. But we Bengalis have certain rigidity where we prefer to be fried before adding it to the curry. The only time I had seen Bengalis eating a steamed or cooked fish which has not been fried beforehand, is when they are eating Hilsa and that is too in a particular dish called Macher Bhapa.

So may be for that reason I could not find that authentic dum machli preparation that fancy or appetizing. So I took a rather curved route and tried to make Dum Machli a little bit our way. First of all I lightly fried the fish beforehand and did all the cooking on stove top. The result was satisfactory and much much better than my previous attempts.

Marinade the fishes with turmeric powder and salt. Then fry them in oil till golden from both the sides.

In the same oil fry the onions, garlic and ginger till golden brown.

In grinder grind the fried onions, ginger, garlic, green chillies, salt, coriander leaves, cashew nuts, turmeric powder and red chilli powder with a little water.

Heat ghee in a kadai and temper it with bay leaves and dry red chilli.

Pour the prepared fried onion mixture into the ghee and cook till the oil separates.

Then add yogurt and stir well. Add the fried fishes. Simmer them covered till the gravy reaches your desired consistency. Before you put off the flame sprinkle some garam masala powder and kewra water over them for added flavour.

How do you like your fish?? Fried or steamed??

Macher Dum Pukht / Machli Dum Pukht

Serves 3

Ingredients:

3 medium size pieces of fish

1 medium onion – sliced

4-5 fat cloves of garlic – chopped

1 and ½ inch stick of ginger – chopped

 A handful of fresh coriander leaves

2-3 green chillies

6-8 raw cashew nuts

½  cup thick yogurt 

2+2 tsp turmeric powder

2-3 tsp red chilli powder

1 tsp garam masala powder

2 medium bay leaves

1 dry red chilli
2 tsp kewra / screwpine water 

Salt

1 tbsp ghee

2 tbsp oil to fry the fishes

Method:

Marinate the fishes with 2 tsp turmeric powder and salt. Keep them aside for 10-12 minutes.

After the marinade is done, heat oil in a pan and fry the pieces of fish till they are golden from both the sides. Once done, take them out of the pan and keep aside.

In the same oil throw in the sliced onions with the chopped ginger and garlic. Sauté them on medium heat until the onions become slightly golden. Then turn the flame off.

In a grinder put together the fried onions, ginger, garlic, green chilli, salt, raw cashew nuts, turmeric powder, red chilli powder and the coriander leaves. Grind them with a little water till you get a smooth paste out of it. Once done pour the entire mixture in a bowl.

In a kadai heat the ghee and temper it with bay leaves and dry red chilli.

Sauté for some seconds or so and then pour in the prepared onion mixture.

On low flame cook the mixture for 5-7 minutes or until the oil starts to ooze out from it.

At this point add in the yogurt and stir on low flame.
When the yogurt is properly mixed up add in the fried fishes to them.

Put the flame on medium and simmer them covered until you have your preferred consistency of the gravy.

Taste and adjust the seasonings as per your taste.

Sprinkle some garam masala powder and kewra water over them and put off the flame.

Serve hot with plain hot rice / paratha / naan.