Bengali Doi Maach
Doi maach is Bengali rohu cooked in a yoghurt gravy, kept gentle so the curd does not split.
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40 mintotal
Prep 15 min · Cook 25 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Method
Marinate the Rohu fish pieces with a portion of the turmeric powder and a little salt. Let it rest for 10 minutes.
10 min
Heat mustard oil in a kadhai until it smokes, then lower the heat. Fry the fish pieces lightly on both sides until just golden (do not over-fry). Remove and set aside.
In the same oil, add whole spices (cardamom, cloves, cinnamon). Sauté for a few seconds until fragrant.
Add the onion paste and ginger-garlic paste. Fry on low-medium heat until the raw smell is gone and it turns slightly brown.
Turn the heat to the lowest setting. Add the remaining turmeric and Kashmiri red chilli powder. Immediately whisk in the beaten curd continuously to prevent curdling.
Cook the yogurt mixture on low heat until oil separates from the edges.
Add the measured water, salt to taste, and gently drop the fried fish pieces into the gravy.
Cover and simmer for 5-7 minutes. Turn off the heat and let it rest before serving.
5–7 min
How to tell it's done
Delicate, flaky fish resting in a luscious, slightly sweet, tangy, and rich creamy yogurt sauce.
Getting it right
Tip
Always turn the flame down to the absolute lowest or even turn it off briefly when adding yogurt to hot oil to prevent it from splitting.
What to serve it with
Serve exclusively with piping hot steamed Gobindobhog or Basmati rice.
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