Recipe- Desi Style Dahi Machcha

The one dish that rules all curries is Dahi Machcha – a unique, velvety fish curry that was as bold in its culinary pairing as it was exotic in its subtle yet addictive flavours. The simplicity of ingredients and the process of making where every ingredient is minimalstically treated to get the best flavour and texture and the brilliant layering of each ingredient played a crucial role in lending Dahi Machcha its unprecedented popularity.

Ingredients

Rohu fish - 1 kg
Curd - 500 gm
Black Mustard - 1 tbsp
Yellow mustard - 1 tbsp
Dry red chilli - 5-6
Garlic cloves - 14-15
Tomato - 1 large
Onion - 1 large
Green chillies - 4-6
Curry leaves - a handful
Nigella seeds (kalonji) - 1 tsp
Salt for marinade and taste
Sugar - 2 tbsp

Method

- Wash the fish properly. Add salt to pieces and keep aside.

- In a frying pan, heat 4 tbsp mustard oil and lightly fry the fish in batches of two or three. Set aside.

- Make the mustard paste by grinding black and yellow mustard together with garlic and dry red chilli to a smooth paste.

- For the sauce, add 1 tbsp salt, 2 tbsp sugar and the mustard paste to the curd and whisk it well. Gently add all the fried fish pieces to the curd mixture and let it marinate for 10-15 mins.

- For the tempering, heat 2 tbsp mustard oil in a pan. Add nigella seeds and curry leaves.

- Once they splutter, add the marinated fish followed by the curd. Avoid stirring for the fish could break.

- Add more flavour and texture by adding roundels of tomatoes, onion and slit green chillies.

- Cover and let the dish simmer for another 20 mins. You may add 100 ml water if you find the gravy too thick. Adjust the seasoning as per taste.

- Finish with a spurt of mustard oil. Serve with hot rice.