Consuming onions could lower the risk of several types of cancer, improve mood and maintain the health of skin and hair. Using onions as the chief ingredient with fish creates a lip-smacking delicacy. Don't tell me you never knew about about it. And even if you did not... well now you do! Cheers!!!
The goodness of onion and the greatness of fish. Presenting to you Machha Dopiaza, a simple and scrumptious affair. My mum prefers to call it Machha Dobhaji because the fish is fried twice. But then what's in a name? The fish cooked this way would taste just as great!
Just a little insight before you proceed. How would you know whether the fish that you purchased is actually the freshwater (read river) variety? It is simple... You would know for yourself when you fry it. It wont give out the regular fishy odor but a sweeter fragrance would waft up to your nostrils and fill your entire house.
Here's the list that you need.
And now that you have all the ingredients ready, let's do first things first. And that is marinade the fish. Clean and marinade the fish with 1/2 tbsp turmeric powder, 1/2 tbsp salt, 1 tsp chilli powder and 1 tbsp ginger garlic paste and keep it aside for half an hour.
In the meanwhile, chop the onions. Boy, you need 2 large onions... After all this is Dopiaza. Onions are what you would eating when you dont have your mouth full with that heavenly fish. So cry all you can but onions you must chop!
A little tip becomes handy here. If you cut the onions lengthwise in thin strips or cube it, you must follow the similar cuts for the capsicum and tomato. Why? Because it looks good that way. :)
Fine Fine.... So the veggies are all ready. Time to light the stove.
Take a kadhai and add some oil. Let it heat. First of all fry the fish, all of it. I would suggest you not to use too much oil. We are using large sized fish and it has a tendency to release its oil while frying. Better to use little amounts and supplement whenever necessary. Do not deep fry the fish and do not fry it lightly too. The key here is to fry the fish right. Remove the fish when you see the outer side becoming reddish brown.
Once the fish is fried use that same left-over oil. Add the cumin seeds, followed by green chillies slit length wise. Saute and then add the bay leaf and onions. When the onions start turning transparent, add the capsicum. Again saute and add the carrot. When the carrot gets a bit cooked add the tomatoes. Saute for some more time and then add the cubed boiled potatoes. Mix it all well and add the green peas and some salt. Cover it and let it cook on a slow flame for some time. Now add the fish and 1/2 cup of water. Mix everything well and cook it on a slow - medium flame for some time. Switch off the stove when all the water has evaporated leaving behind a slight gravy. Garnish with coriander, raw onion cut into rings and serve.
Since this is an almost dry item, you would need some dal with your rice. Happy cooking and eating folks. Try this extremely easy dish and let me know how it came out. Put in your comments before. I would be more than happy to help!
Love,
Amrita
The goodness of onion and the greatness of fish. Presenting to you Machha Dopiaza, a simple and scrumptious affair. My mum prefers to call it Machha Dobhaji because the fish is fried twice. But then what's in a name? The fish cooked this way would taste just as great!
Just a little insight before you proceed. How would you know whether the fish that you purchased is actually the freshwater (read river) variety? It is simple... You would know for yourself when you fry it. It wont give out the regular fishy odor but a sweeter fragrance would waft up to your nostrils and fill your entire house.
Here's the list that you need.
- 500 gms of Rohu / Catla fish
- 1 tbsp Turmeric powder
- 1 tbsp Ginger Garlic paste
- 1 tsp Chilli Powder
- 1 tsp Cumin Seeds
- 2 large onions
- 3-4 green Chillies
- 1/2 cup coarse grated carrot
- 1/4 cup green peas (frozen/fresh)
- 1 large boiled potato cubed
- 1 small capsicum
- 1 medium tomato
- 2 bay leaves
- Salt
- Cooking Oil (Mustard/Refined)
- Chopped coriander for garnishing
And now that you have all the ingredients ready, let's do first things first. And that is marinade the fish. Clean and marinade the fish with 1/2 tbsp turmeric powder, 1/2 tbsp salt, 1 tsp chilli powder and 1 tbsp ginger garlic paste and keep it aside for half an hour.
In the meanwhile, chop the onions. Boy, you need 2 large onions... After all this is Dopiaza. Onions are what you would eating when you dont have your mouth full with that heavenly fish. So cry all you can but onions you must chop!
A little tip becomes handy here. If you cut the onions lengthwise in thin strips or cube it, you must follow the similar cuts for the capsicum and tomato. Why? Because it looks good that way. :)
Fine Fine.... So the veggies are all ready. Time to light the stove.
Take a kadhai and add some oil. Let it heat. First of all fry the fish, all of it. I would suggest you not to use too much oil. We are using large sized fish and it has a tendency to release its oil while frying. Better to use little amounts and supplement whenever necessary. Do not deep fry the fish and do not fry it lightly too. The key here is to fry the fish right. Remove the fish when you see the outer side becoming reddish brown.
Once the fish is fried use that same left-over oil. Add the cumin seeds, followed by green chillies slit length wise. Saute and then add the bay leaf and onions. When the onions start turning transparent, add the capsicum. Again saute and add the carrot. When the carrot gets a bit cooked add the tomatoes. Saute for some more time and then add the cubed boiled potatoes. Mix it all well and add the green peas and some salt. Cover it and let it cook on a slow flame for some time. Now add the fish and 1/2 cup of water. Mix everything well and cook it on a slow - medium flame for some time. Switch off the stove when all the water has evaporated leaving behind a slight gravy. Garnish with coriander, raw onion cut into rings and serve.
Since this is an almost dry item, you would need some dal with your rice. Happy cooking and eating folks. Try this extremely easy dish and let me know how it came out. Put in your comments before. I would be more than happy to help!
Love,
Amrita
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