Doi Maach, or Bengali Fish Curry with Yogurt, is a delightful dish that marries tender pieces of fish with a rich, creamy yogurt-based gravy. This traditional Bengali recipe is a favorite for special occasions or a comforting weekend meal. Serve it with steamed rice to enjoy the authentic flavors of Bengal. Let’s dive into this flavorful journey!
Preparation time – 30 minutes
Cook time – 40 minutes
Serves – 4
Ingredients
For the Marination:
- 500g rohu fish
- 1/2 tsp salt
- 1/2 tsp turmeric powder
For the Curry:
- 4 tbsp mustard oil
- 2 cardamom pods
- 1-inch cinnamon stick
- 2 medium onions, ground to a paste
- 1-inch ginger, 6 medium cloves of garlic, 2 green chillies, ground to a paste
- 1 tsp salt (adjust as per taste)
- 1 tsp cumin powder
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 1/4 cup hot water
- 1/4 cup curd, whisked well
- 1.5 cups hot water for the gravy
- 1/4 tsp Bengali garam masala
- Chopped coriander for garnish
- Slit green chillies for garnish
Directions
- Marinate the rohu fish pieces with salt and turmeric powder.
- Heat mustard oil in a kadhai (or deep pan) and fry the fish until golden brown on both sides and cooked thoroughly. Set aside.
- In the same kadhai, add cardamom pods and cinnamon stick to the oil. Sauté until fragrant.
- Add the onion paste and cook on medium flame until the rawness disappears completely.
- Mix in the ginger-garlic-chilli paste. Cook on low to medium flame until the raw aroma fades.
- Add salt, cumin powder, turmeric powder, and coriander powder to the pan. Add a splash of hot water and mix well.
- Cook the mixture until the oil begins to release from the sides, indicating the spices are well cooked.
- Turn off the flame and slowly stir in the whisked curd, ensuring it does not curdle.
- Turn the flame back on low and cook the mixture for 7-10 minutes, stirring gently until well combined.
- Add 1.5 cups of hot water to the pan and bring it to a boil.
- Gently place the fried fish into the gravy. Cover and cook on low flame until the gravy thickens to your desired consistency.
- Sprinkle Bengali garam masala, chopped coriander leaves, and slit green chillies on top.
- Serve hot with steamed rice and enjoy the flavors of this classic Bengali fish curry.
Tips
- Use fresh yogurt to avoid any sourness.
- Adjust the water quantity based on how thick you prefer the gravy.
- For an authentic taste, mustard oil is essential, but you can substitute it with other oils if needed.
Related Recipe: Masor Tenga (Assamese Sour Fish Curry)
