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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.

Mutton Kala Bhuna

Kala bhuna is a popular Bangladeshi dish that is made with chunks of beef or mutton that are slow-cooked with a blend of spices and aromatics. The term "kala bhuna" literally means "black bhuna," with "bhuna" referring to the process of frying the meat with spices until it is browned and caramelized.

The dish typically starts with cooking the meat with a mixture of onions, garlic, and ginger until it is browned and tender. Then, a blend of spices such as cumin, coriander, turmeric, and garam masala is added to the meat and cooked until it is fragrant and flavorful. Some variations of kala bhuna may also include tomatoes, green chilies, and fresh coriander leaves for added flavor.

Kala bhuna is a rich and hearty dish that is often served with steamed rice or flatbreads such as naan or roti. It is commonly found in local restaurants and food stalls throughout Bangladesh and is a favorite among meat lovers for its bold and complex flavors.

Ingredients:

• 500g beef/mutton
• 2 onions, sliced
• 2 tomatoes, chopped
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 2-3 green chilies, sliced
• 2 tablespoons oil
• Water

Instructions:

1. Heat the oil in a pan and add the sliced onions. Fry until golden brown.
2. Add the ginger and garlic paste and fry for 1-2 minutes.
3. Add the cumin, coriander, turmeric, red chili powder, and salt. Mix well.
4. Add the chopped tomatoes and cook until they are soft.
5. Add the beef/mutton and mix well with the spice mixture.
6. Cook on medium heat until the meat is browned on all sides.
7. Add enough water to cover the meat and let it cook on low heat until the meat is tender and the sauce has thickened.
8. Add the sliced green chilies and cook for another 2-3 minutes.
9. Serve hot with rice or naan. Enjoy!