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Doi Maach
Doi Maach is a classic Bengali fish curry where tender pieces of fish are gently simmered in a mild, creamy yogurt-based gravy. It's known for its subtle tanginess and delicate flavors, making it a comforting and elegant dish often served during special occasions.
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- 500 g Rohu or Katla fish fillets(cut into steaks, bone-in or boneless)
- 1 cup Plain yogurt(whisked until smooth)
- 1 medium Onion(finely ground into a paste)
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 1 tsp Turmeric powder
- 0.5 tsp Red chili powder(optional, adjust to taste)
- 1 tsp Salt(or to taste)
- 1 tsp Sugar(balances the tanginess)
- 4 tbsp Mustard oil(for frying and cooking)
- 2 nos Bay leaves
- 4 nos Green cardamom pods
- 1 inch Cinnamon stick
- 3 nos Cloves
- 2 nos Green chilies(slit)
- 0.5 tsp Garam masala powder
- 2 tbsp Cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Marinate the fish pieces with salt and turmeric powder. Set aside for 15-20 minutes.
- 2
Heat mustard oil in a pan over medium-high heat. Shallow fry the fish pieces until lightly golden on both sides. Remove and set aside.
- 3
In the same pan, add a little more mustard oil if needed. Add bay leaves, green cardamom, cinnamon stick, and cloves. Sauté for a minute until fragrant.
- 4
Add the ground onion paste and sauté until the raw smell disappears and the onions turn light golden. Add ginger and garlic paste and sauté for another minute.
- 5
Reduce the heat to low. Add turmeric powder and red chili powder (if using). Stir well. Gradually add the whisked yogurt, stirring continuously to prevent curdling. Cook on low heat until the oil starts to separate from the gravy.
- 6
Add sugar and salt to taste. Gently place the fried fish pieces into the gravy. Add the slit green chilies.
- 7
Cover and simmer on low heat for 5-7 minutes, allowing the fish to absorb the flavors. Do not overcook.
- 8
Sprinkle garam masala powder and garnish with chopped cilantro. Serve hot with steamed rice.
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- âEnsure the yogurt is at room temperature and whisked well to avoid curdling.
- âCook the yogurt gravy on low heat after adding it to prevent it from splitting.
- âAdding a pinch of sugar helps to balance the tanginess of the yogurt.
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- Use other firm white fish like Bhetki or Tilapia.
- For a richer gravy, a small amount of cashew paste can be added along with the yogurt.