A Girl from Digboi and Doi Maach

Sarika was born and raised in a beautiful small town, Digboi. She tells us about picturesque Assam and a delectable fish in yogurt, doi maach. A special feature on Bengali New Year, exclusively for Different Truths.

I was raised in a beautiful small town called Digboi. It is located in the easternmost district of Tinsukia. My town synonyms with oil city, because of its oldest oil refinery. But let me tell you one thing, you will be completely wrong if you think oil is the only reason which makes the town remarkable.

It is surrounded by serene natural beauty. The lush tea-estates force you to love her and within 45 km of the town, there is a wildlife sanctuary, which is filled with different types of flora and fauna. In short, Digboi is a blend of nature and natural resources. When I moved to Pune for further studies, I was amused when my classmates used to ask questions like – are you really from India, is Digboi located in India? I was just amused by their geography knowledge.

Assam is in India’s northeast zone and experiences a rainforest ecosystem. Here winters are very pleasant. Summers are mostly humid, and nights are most refreshing. Assamese foods are mostly flavourful, fresh vegetables, an abundance of fish, meat and mostly accompanied with rice.

I like less spicy, less oily food. My husband is from Barak Valley, Assam. Hence, he is inclined towards rich food, unlike me. Over the years, he has also changed his food habits and shows interest in flavourful plain food, as they say, surround yourself with only people, who are going to lift you higher. I strongly believe good food and good company are two of life’s simplest yet greatest pleasures.

Today, I am sharing a simple recipe that is immensely popular in almost every Bengali household. An amazingly simple yet delectable dish. However, to master it, I had a couple of rounds. Doi Maach, delectable fish in yogurt.

Bong love! A Bong delicacy for Nobo Barsho.

Mach, the fish paired with yogurt. Perfumed with cinnamon, cloves, and green cardamom. A handful of raisins, few mean chillies and earthy ginger.

Ingredients

• 4/5 pieces of rohu (you can use katla as well)
• 2tbsp (onion and ginger paste each)
• 1 tsps green chilli paste (according to your taste buds)
• 1 tsp turmeric,
• 1 tsp red chilli powder
• 3 bay leaves
• 2 green cardamom
• 2 cloves
• 1 cinnamon stick (around 1 inch)
• ½ yogurt (whipped)
• 1tsp sugar
• 2 tbsp mustard oil
• ½ garam masala powder
• ½ tbsps. Ghee
• 1 tbsp (few extras) raisins
• Salt, according to taste

Method

• Marinate the fish with turmeric powder and salt.
• Green cardamom, cloves, and cinnamon (all together) coarsely crushed.
• In a bowl add turmeric powder, red chilli powder, ginger paste, green chilli paste salt and whipped yogurt- mix them all properly.
• Heat oil in a pan and shallow fry the fish) keep them in a kitchen towel)
• Add the other half of the oil, wait until smoking hot, then throw coarsely grounded spices, bay leaves and watch how nicely they splutter and release the fragrance.
• Add onion paste and sugar (around ½ tsp sugar and fry in medium flame till oil separates from the onion paste.
• Reduce the heat and carefully pour in the yogurt mix to the pan and stir them continuously. Cook for around 5 mins.
• Add the fried fish which is kept separately. And green chillies, raisins and ½ cup warm water and cook for another 5 mins.
• Add remaining sugar, check the seasoning and end with a generous dollop of ghee and a bit of garam masala.
• Serve with rice or pilaf.

Photos by the author