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Doi mach is a traditional Bengali dish that consists of fish cooked in a yogurt-based gravy. The term "doi" means yogurt, while "mach" means fish in Bengali. The dish is a popular part of Bengali cuisine and is often served during special occasions and festivals.

To make doi mach, fish is first marinated in a blend of spices, including turmeric, cumin, coriander, and red chili powder. The fish is then fried until it is golden brown and set aside. In a separate pan, a mixture of onions, garlic, and ginger is sautéed until it is soft and translucent. Then, the spice-marinated fish is added to the pan and cooked with a mixture of yogurt, water, and additional spices, including cumin, coriander, and garam masala. The fish is simmered in the yogurt gravy until it is fully cooked and the sauce is thickened.

Doi mach is typically served hot with steamed rice and garnished with fresh coriander leaves. The dish has a tangy and creamy taste and is known for its rich and comforting flavors. It is a popular Bengali comfort food and is often enjoyed during family gatherings and festivals.

Aloo parathas consist of unleavened dough stuffed with a mixture of mashed potato and spices, which is rolled out and cooked on a hot Tawa with butter or ghee. Aloo paratha is usually served with butter, chutney, or Indian pickles in different parts of northern and western India.

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