I think there is something magical about cooking, taking ingredients that alone are pretty unappetising, let’s be honest, raw fish on its own does not inspire a ravenous hunger, taking these ingredients and making them into something else. Something that not only satisfies hunger, but brings back memories of eating this dish in another place and another time, or lets you glimpse another culture, a dish that gives you a taste of a foreign land.
Dahi Wali Machchi
This dish take Rohu fish simmers it in yoghurt with rich spices and flavours. It’s a nice introduction to these sorts of dishes as it doesn’t pack that hugely powerful punch of many Indian dishes, but rather gives you an in depth traditional taste. Straightforward to prepare it makes a nice midweek meal. Serve with rice, and a nice vegetable dish.
1 ½ tablespoons of vegetable oil
1 Large onion finely chopped
2 green chillies left whole, this will infuse the flavours without adding too much heat.
2 tsp coriander powder
Heaped tsp ginger paste
2 tsp garlic paste
½ tsp garam masala
½ tsp turmeric powder
180ml low-fat yoghurt, beaten
25g ground almonds
1 medium tomato
175 g Rohu Fish
A handful of fresh chopped coriander
150 ml hot water
Salt and freshly ground black pepper to taste
- Using a non-stick frying pan heat the oil, once it’s hot add the onions, and fry until golden.
- Turn down the heat and add the chillies garlic and ginger, cook for about 30 seconds
- Add salt, turmeric and coriander, stir and cook for 30 seconds.
- One spoonful at a time add the yoghurt and a few spoonful’s of the hot water, keep stirring and simmer for 10 minutes, if it looks grainy then keep stirring.
- Add the almonds and tomatoes and cook for 5-6 minutes until soft, make sure it doesn’t dry out by adding more water a bit at a time.
- Add the remaining water and bring to the boil, add the Rohu fish skin side down
- Turn the heat down, cover and simmer until the fish is tender.
- Remove the Rohu fish and reduce the sauce until it is nice and thick, sprinkle with the garam masala and coriander and serve.