Ingredients

• 4 big pieces - fresh rohu or hilsa (sauteed)
• 1.5-2 tsp - mustard seeds
• 1.5 tsp - slightly crushed garlic
• 4-5 - garlic pods, chopped
• 3-4 - green chillies whole, slit horizontally
• 2-4 - green chillies, chopped
• 1 cup - curd
• 1 tsp - kasoori methi
• 2 - red tomatoes
• 2 - onions, sliced in ring shape
• 1/2 tsp - ajwain
• 1/2 tsp - kala jeera
• 1 tsp - Kashmir mirch powder
• coriander leaves

How to Make Dahi Machho

• Make a smooth paste of mustard seeds, garlic, green chillies, tomatoes (if needed with little water).
• Then sieve or drain the paste and keep only the smooth liquid portion.
• Whisk curd well and add kasoori methi.
• Add the mustard-tomato paste and mix it well.
• Add the sauteed fish to the whisked mix dahi paste with 2 tsp of mustard oil and keep aside for 5-10 minutes.
• In a pan take mustard oil 1-2 tbsp, add the marinated fish mixture along with the whole green chilli and sliced onions.
• When the fish becomes tender, put chopped garlic pods.
• Cook the fish for another 5-10 minutes or till the fish becomes tender.
• Season it with mustard oil, ajwain, kala jeera, green chillies whole and Kashmir mirch powder.
• When done pour it on the cooked fish.
• Pour a tsp of mustard oil and chopped coriander leaves over the dish just before serving.