7-8 cashew nuts and 1 tsp fennel seed, ground to a paste
3 tsp whisked yoghurt
1/4 tsp turmeric powder
Salt to taste
1 tsp sugar (optional)
Instructions:
Marinate the fish with salt and a pinch of turmeric powder. Keep it aside for 15 minutes.
Heat a medium-sized pan, add 4 tbsp oil and wait until it's hot. Add the marinated fish and fry lightly until the color turns golden. Remove the fish from the oil and set aside.
In the remaining oil, add bay leaves and dry red chillies. Stir for 30 seconds, then add onion paste and fry for 3-4 minutes.
Add ginger paste and fry until the raw smell goes away.
Add coriander powder and cumin powder and mix everything well.
Once the oil starts to release, add the cashew and fennel seed paste. Mix everything and stir the spice/masala for 3-4 minutes.
At this point, the gravy will start to develop a rich texture.
Turn down the flame and add whisked yoghurt.
Add 2 cups of water, salt, 1/4 tsp turmeric powder, and sugar (optional). Stir well and bring to a boil.
Add the fried fish and 2 green chillies. Put the lid on.
After 5-7 minutes, remove the lid. Your delicious Doi Machh is ready to be served. Enjoy it with steamed rice.
