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Tasty Food Avo Modern Mexican Doi Maachh (Fish in curd gravy) – The doi maachh (fish in curd gravy) food of Native Americans and Hispanics in the Southwest United States and Northern Mexico works as the foundation for Mexican food in the United States. Mexican foods that are native to the United States often originate from the Southwestern region examples include breakfast burritos, red or green chile, chili con carne, and chimichangas. This dish is based upon a very old custom. It is prepared using an entire Poblano pepper that has been filled with picadillo a mixture of ground meat, fruits, and spices, topped with a cream sauce made from walnuts, and decorated with celery and pomegranate seeds. The hues resemble those of the Mexican flag when viewed from Puebla.
Yummy Food Mexico Food Doi Maachh (Fish in curd gravy)
Doi Maachh (Fish in curd gravy) Ingredients
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| 1 | 4 big pieces of Buffalo fish (kata). |
| 2 | 300 gm whole fat plain yoghurt. |
| 3 | Whole garam masala-. |
| 4 | 4 cinnamon sticks. |
| 5 | 4 cloves. |
| 6 | 6 pepper corns. |
| 7 | 4 Cardamoms. |
| 8 | 1 teaspoon cumin seeds. |
| 9 | 1 whole medium sized onion, chopped. |
| 10 | 1 whole tomato chopped. |
| 11 | 1/4 ginger chopped. |
| 12 | 1 teaspoon turmeric powder. |
| 13 | 1 teaspoon cumin powder. |
| 14 | 1 teaspoon red chilli powder. |
| 15 | 1teasooon of garam masala powder. |
| 16 | 2 slotted green chillies. |
| 17 | 1 tablespoon cashew nut paste. |
| 18 | to taste Salt, sugar. |
| 19 | as needed Mustard oil. |
| 20 | 1 table spoon ghee. |
Doi Maachh (Fish In Curd Gravy) doi maachh (fish in curd gravy) Mexican Cooking Step by Step
| Step 1 | Wash and marinate the fish with 1/2 teaspoon each of turmeric and chilli powder and salt. Keep it for half an hr. |
| Step 2 | Heat mustard oil in pan and shallow fry the fish. |
| Step 3 | Marinate the fried fish with yoghurt and keep it for half hr.. |
| Step 4 | Heat some more mustard oil in the pan. Add the whole garam masala, chopped onion, chopped tomatoes and chopped ginger.. |
| Step 5 | Add salt and half a teaspoon of sugar.. |
| Step 6 | Fry till the onions turn golden brown and the masala starts releasing oil.. |
| Step 7 | Cool the mixture and blend it to get a thick consistency. |
| Step 8 | Heat a teaspoon of oil and add the paste.. |
| Step 9 | Add the fish and mix it well. Fry it for 5 mins.. |
| Step 10 | Add the cashew paste and mix it well.. |
| Step 11 | Add half a cup of warm water and boil it on high flame until a thick consistency is reached.. |
| Step 12 | Add the green chillies.. |
| Step 13 | Turn off the stove and sprinkle some garam masala powder and ghee on top.. |
| Step 14 | Keep it covered for 10 mins.. |
| Step 15 | Serve with steamed rice.. |
Mexican Cuisine Cooking Step by Step
Instead of the meat or veggie that the sauce covers in doi maachh (fish in curd gravy), lots of Mexican dishes are distinguished by their sauces and the often very hot chiles that they include. Entomatada in tomato sauce, adobo or adobados, pipians, and moles are a few of these meals. Pozole, a hominy soup, can be white, green, or red depending on whether chile sauce is included or neglected. The filling, which also identifies tamales, is typically mole, red, or green chile pepper strips, or both. Seldom are meals served without a sauce taken in without salsa or without fresh or pickled chiles. Foods sold on the streets like tacos, tortas, soup, sopes, tlacoyos, tlayudas, gorditas, and sincronizadas fall under this classification. The primary taste of most of dishes is determined by the type of chile utilized. Mexican food often utilizes the smoked, dried jalapeo pepper referred to as chipotle.