Doi Maach is a popular dish in Bengali cuisine. If you love trying different cuisines and are a fish lover, you cannot miss trying Doi Mach! This recipe is a traditional Bengali fish curry that is easy to make. It’s prepared with rohu fish and is a perfect mix of spicy and sweet. The recipe involves using aromatic spices that give the dish its authentic flavour. The preparation of Doi Maach may vary from one region to another, but we promise you that this Doi Maach recipe will not disappoint!
What Is Doi Maach?
Doi Maach translates to yoghurt fish. It’s a thick and spicy, delicious fish curry! The fish is marinated with spices and cooked in yoghurt. The curry has a spicy, robust and slightly sour taste with the perfect balance of spices and curd. It tastes best when served with white rice.
What Fish Is Used To Prepare Doi Maach?
Rohu, a freshwater fish, is one of the most common fish used to make Doi Mach. However, it’s also prepared with other varieties of fish like tilapia and salmon fillet. You can also use kingfish, Catla and shrimp too.
Buy Licious Bengali Cut Rohu
At Licious, you can order fresh Bengali Cut Rohu that has been cut & cleaned by experts for convenience. Caught from freshwaters, rohu fish has a smooth texture and mild flavour. Rich in proteins, omega-3 fatty acids and calcium, the fish can be slow-cooked or fried for the best flavour. Our Bengali Rohu Cut pieces are ideal for baked, pan-fried and gravy dishes.
All our seafood at Licious is sourced daily from local fishing boats and delivered fresh to your home! You can choose from fillets, steaks, or whole fish options. The fish is thoroughly cleaned and hygienically packed. Our seafood is always fresh, never frozen! Order fresh Rohu today and make this delectable dish.
| Prep Time | 40 minutes |
| Cook Time | 60 minutes |
| Servings |
people
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- 1 kg Licious Catla Bengali Cut
- 1 cup onion paste
- 1 tbsp Ginger Paste
- 1 tbsp Garlic paste
- ¾ cup Whisked yoghurt
- 1 tbsp turmeric
- 1 tbsp salt
- 1 tsp Sugar
- 2 tbsp fresh cream
- 1 cup Mustard Oil as required
- 6 green cardamoms
- 3 Bay leaves
- 1- inch Cinnamon
- 1 tsp red chilli powder
- 1 tbsp Cumin Powder
Ingredients
Whole Spices for Tempering
Dry Spice Mix (dilute with 2 tbsp of water)
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- Marinate the fish with salt, turmeric powder and 2 tbsp of mustard oil.
- In a kadai, add 1 cup of mustard oil and heat it nicely to remove the pungency, now reduce the flame to medium heat and start adding your marinated fish.
- Deep fry the pieces until they turn golden brown on both sides. remove the fish pieces and place them on paper towels to soak up the excess oil. and
- Once the fish is fried, remove extra oil from the pan. there should be roughly 4-5 tbsp of oil in the kadai. to this oil, add the whole spices.
- Once the whole spices start crackling, add the onions and keep stirring for 5 minutes. then add the ginger/garlic paste and continue stirring for another 2-3 minutes.
- Once you see the oil is separating from the onions, add the diluted dry spice mix.
- Continue on medium flame and let the spices saute well with the onions.
- When the oil starts separating again, remove the kadai from heat and add the whisked yoghurt and keep stirring to avoid curdling.
- Put the kadai back on medium heat and keep stirring. check the seasoning and add salt.
- Once the curry starts boiling, add the fried catla and keep it on simmer for 5 minutes on medium flame.
- Top it up with 1 tsp of garam masala and mix it gently.
- Switch off the flame and add 2 tbsp of fresh cream and stir well.
- Traditionally served with steamed rice.
Order fresh fish from our website to cook this delicious Doi Maach recipe at home. Be sure to take a few pictures for Instagram and tag us using #MadeWithLicious for a chance to win Licious Cash. Enjoy!