Domacha

Domacha: A term for cooking a combination of two types of fish, fresh and dried. Very popular. Especially in Feni, Noakhali and Chittagong it is very familiar to everyone. It can be said that the post is popular in every household from upper class to lower class. Maybe the materials are a little bit sideways.

Materials

Medium sized horn fish cut one and a half cups, one and a half cups of medium sized knife, one and a half cups of small potato cut into rounds (you can give it, of course), 1 cup of crushed onion, one and a half tablespoon of garlic , Half a tablespoon of turmeric powder, half a teaspoon of coriander powder, and half a teaspoon of cumin powder, half a cup of oil, the amount of salt, 4-5 pieces of raw chilli, half a cup of coriander leaves.

Method

First you have to wash it well with dry hot water and soak it in water for half an hour. The knife is kind of a little tough to dry, so keep it soaked for a long time. If it is dry, it will not be needed.

Now put the pot in the oven with oil and when the oil is hot, you have to add chopped onion. Fry the onion for half a minute, before it turns brown, add garlic paste, salt, dried chilli powder, turmeric powder, coriander and cumin powder and cook for 1 minute. Add half a cup of water and cook again.

The dried fruit will be well drained. When the shuntki is soft, when the oil rises to the top, add the horn fish and potatoes and cook for another 3-4 minutes. Then cook well for 20 minutes with one and a half cup of water. When the water is reduced to a thick paste, cover it with raw chillies for a minute and immediately take it down with coriander leaves.

You have to take it down and serve it with hot smoked rice. Slightly salty, but great to eat. Of course, if you want, you can give it as you like. Those who have never eaten can try cooking.