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We hope you got benefit from reading it, now let’s go back to doi katla machh carp rohu fish in the yoghurt gravy recipe. To cook doi katla machh carp rohu fish in the yoghurt gravy you only need 18 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Doi Katla Machh Carp Rohu Fish in the Yoghurt Gravy:
- Get 6-8 Katla (Carp)/Rohu Fish pieces
- Prepare 1/2 Cup Yoghurt/Curd (Well Beaten/Whisked)
- Provide 2 Onion Paste
- Provide 3-4 Green Chillies (Slit/Chopped)
- Provide 2 Green Chillies (Paste)
- Use 2 inch Ginger (Paste)
- You need 1/2 tsp Cumin Powder
- You need 1/2 tsp Coriander Powder
- Take 1 tsp Kashmiri Red Chilli Powder
- Provide To Taste Salt
- Use To Taste Sugar
- Provide 1/2 tsp Garam Masala Powder (Homemade)
- Prepare For Tempering
- You need 2 tsp oil
- Take 2 bay leaves
- Prepare 3-4 green Cardamom
- You need 1 inch cinnemon stick
- Get 3-4 cloves
Steps to make Doi Katla Machh Carp Rohu Fish in the Yoghurt Gravy:
- Clean the Fish & marinate with some salt, turmeric powder and red chilli powder & set aside for about 15-30 mins time, before frying them light golden brown
- Now, in the same oil- Temper it with the aforementioned ingredients, when it starts releasing nice aroma- Add in the 3G paste & Onion Paste & sauté well
- Now, prepare the Curd with a tsp of sugar and a pinch of salt & whisk well with warm water & add into it 1 tsp of maida & mix well & set aside
- When it starts releasing oil, pour in the whisked curd/yoghurt, but before adding it- switch off the flame & mix everything nicely, until well combined
- Now, switch on the flame again & keep it in the medium & bring to a boil by covering it, add some warm/hot water to keep the rich/thick gravy of your choice
- Once it comes to a boil- Add in the fried fish & keeping it, in the low- medium flame allow it to cook for about 10 mins time & once all done add into it the Garam Masala Powder (Homemade) & cover it for another 10 mins time, in the standby position- by putting off the flame
- Doi Katla/Machh is now ready to be served on the hot platters
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