Fish Do Pyaza

It's been exactly two years. This is the time when back in 2014 I boarded a plane which would take me far away from the place I call home. But the same long journey would bring an end to a long wait. Yes, it was finally that time when you actually start sharing your life with that special person after all those years of wanting to do so. It was time for new beginnings and for me there were some add-ons the list of new things like a new country, new culture, new cuisines. But do I miss what was left behind? Yes, I often do. I miss sitting on the window ledge of my room and watch lazy afternoons pass by, meeting a friend just to catch up on life, my mom's cooking and so on. And I think that one of the best ways to stay truly connected is through food. So whenever I cook Indian food I feel at home. And each time I share these recipes and memories with my readers I feel contented from within.

Today, I am sharing the recipe for Fish Do Pyaza, a classic Idia 'Do' means 'two and 'pyaz' means 'onions', the dish basically revolves around cooking the onions in two ways. You can make it with any protein of your choice like chicken, shrimps, paneer (for vegetarians) or fish as in this case. The reason I chose fish is because for Bengalis fish is a staple and I don't want to get bored eating the same preparation over and over. I used Rohu for this recipe, you can use any large fresh water fish.

Fish lovers can also check out Fish Shahi Korma , Fish Dhaniya , Rohu with Yogurt , Crispy Fried Fish .

Fish Do Pyaza

This recipe has three primary steps in terms of ingredients and process, so I would treat them separately to make it easier for you.

Step I - Marinade


Fish (Rohu): 1 lb/ 500 gm
Onions (cut in cubes): 2 medium sized
Yogurt: 2 tbsp
Turmeric powder: 1 tsp
Cumin powder: 1 tsp
Coriander powder: 1 tsp
Red chilli powder: 1 tsp
Salt to taste

  1. Marinate the fish and onions for 30 minutes to 1 hour.
  2. Shallow fry the fish and lightly saute the onions and keep them aside.

Step II - Sauce


Onions: 2 medium sized
Tomatoes: 2 medium sized
Green chilli: 1
Green cardamoms: 3
Cinnamon stick: 1 inch
Cloves: 4
Ginger-garlic paste: 2 tbsp
Turmeric powder: 1 tsp
Cumin powder: 1 tsp
Coriander powder: 1 tsp
Red chilli powder: 1 tsp
Sugar: 1 1/2 tsp
Salt to taste

1. Puree the onions, tomatoes and green chilli to make a smooth paste.

2. Heat a little oil in a pan and add the green cardamoms, cinnamon stick, and cloves.
3. Add the puree and ginger- garlic paste.
4. Then add turmeric powder, cumin powder, coriander powder, red chilli powder, sugar and salt.
5. Cook until oil separates from the masala/ sauce.
6. Add some water (about 3/4 cup) and let it come to a boil.
7. Add in the fish and sauteed onions and coat them nicely in the sauce.
8. Cook it for a couple of minutes more.

 Fish Do Pyaza is ready to serve with some steamed rise.

Photographs by Swakshar Ghosh.


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