Dahi Machi is very popular in Begalen. When preparing the fish, make sure that it is not overcooked. It will either become tough or fall apart in the exquisite sauce.
The ready-cooked fish fillets break very easily, that is why many cooks use fish that has not been deboned, in order to be less careful when cooking it. However, it is as complicated as it is unpleasant to fish out small and tiny bones from the sauce after the meal, and there is little time to enjoy the delicious flavor.
1. rinse the fillets in cold water, dry them with kitchen roll and cut them into 3X6 cm pieces.
2. Heat 3 to 4 tbsp. oil in a large, shallow frying pan that is as non-stick as possible. Lightly dust the fish with flour and mold into the oil (don’t put too many pieces in at once). Fry for about 1 minute on each side. Transfer each unit to a platter. Do the same with the remaining fish pieces.
Add the remaining oil to the frying pan and fry the onions until golden brown (about 15 minutes). Stir constantly so that nothing burns. Add ginger and roast for another minute. Add salt, turmeric, cinnamon and cloves, stir quickly for about 15 seconds, then add the yogurt. Remove from the heat.
Grind the onion mixture in a food processor, add it repeatedly to the frying pan and simmer on low heat. Carefully slide the fried pieces of fish into the sauce and
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