Name: Dahi machha besara recipe by Shashwatee Swagatica at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: Rohu fish pieces 500gm; Potato 2 cut into long big pieces; Thick curd 1cup; Panch Phoron 1 tsp; Slited green chilli 4; Crushed garlic 3cloves; Dry red chilli 2; Curry leaves few; Turmeric powder 1 tsp; Red chilli powder 1tsp; salt as per taste; Mustard oil 4tbsp; For masala paste -; Yellow turmeric - 3tbsp; Poppy seeds 1tsp; Cumin seeds 1tsp; Fresh or dessicated Coconut 2tbsp; Garlic cloves 6-7; Green chilli 2-3

Ingredients Serving: 2

Rohu fish pieces 500gm
Potato 2 cut into long big pieces
Thick curd 1cup
Panch Phoron 1 tsp
Slited green chilli 4
Crushed garlic 3cloves
Dry red chilli 2
Curry leaves few
Turmeric powder 1 tsp
Red chilli powder 1tsp
salt as per taste
Mustard oil 4tbsp
For masala paste -
Yellow turmeric - 3tbsp
Poppy seeds 1tsp
Cumin seeds 1tsp
Fresh or dessicated Coconut 2tbsp
Garlic cloves 6-7
Green chilli 2-3

Instructions

Marinate fish pieces with salt, turmeric powder, red chilli powder and 1tsp mustard oil.
Keep for 15-20mins.
Soak poppy seeds, yellow mustard seeds separately.
Make a paste of mustard seeds, poppy seeds, cumin seeds, coconut, garlic and green chilli.
Add more green chilli if you want more spice.
Take curd in a mixing bowl, add the prepared paste.
Mix well.
Heat oil in a kadhai.
Add panch phoron, dry red chilli, curry leaves and mix well.
When splutter, lower the gas, add the yoghurt mixture and stir continuously.
When oil separates add 1-1/2cup of water,salt and turmeric powder.
Cook for few mins.
When boil comes add the fish pieces and potato pieces.
Cook covered for 5mins.
Check the fish pieces, turn the pieces carefully and cook further for 4-5 mins more.
Finally add crushed garlic, slited green chilli and 1tbsp mustard oil(optional) on top and switch off.
Dahi machha besara is ready.
Enjoy this creamy curry with steamed rice.
The authentic way is to use raw fish and tastes best too, but if you want you can shallow fry the fish pieces before adding to curry.
You can use rohu, katla or ilishi.
Note- Panch phoron is a mixture of Cumin, Brown Mustard, Fenugreek, Nigella and Fennel seeds.

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