Doi Maach, a traditional Bengali fish delicacy, is made with fresh fish steaks simmered in a yogurt-based sauce and mild spices. The uniqueness of Doi Maach lies in its perfect balance of flavors, creating a memorable culinary experience.
Fish in yogurt gravy, popularly known as doi maach, is one of my all-time favorite dishes from my childhood. We always enjoyed it when my mother made this dish. If you are a fish lover, you will enjoy making this doi maach recipe as it is
- Easy-to-prepare
- Prepared in less time
- Made with few ingredients
- Delicious
This dish, which is typically served at celebrations and family gatherings, has a special place in the hearts of Bengalis.
Ingredients
Fish: Fish steaks are the key ingredient of this recipe. For this recipe, you can use fish chunks that are either with bone or boneless.
Curd: I use homemade curd for this dish. Furthermore, I recommend using hung curd for the best results.
Oil: Always use mustard oil for authentic Bengali fish recipes.
Spice Powders: I only use turmeric and red chilli powder for this recipe.
Pastes: Use freshly prepare onion paste, ginger paste and garlic paste for the best outcome.
Whole Spices: Bay Leaf, cinnamon stick, cardamom, clove.
Others: Salt and sugar.
Instructions
Learn how to make doi maach by following the step-by-step instructions below.
As previously stated, I learned this recipe from my mother and followed it exactly as she instructed because it is the best doi maach recipe I have ever had.
Here I do not fry the fish separately instead marinated fish steaks directly get cooked with marinade. If you are frying the fish before then you must try this recipe once, you will definitely stop frying the fish for doi maach.
Marination is an important process of this recipe. In a bowl, smear the fish steaks with salt and turmeric powder. Marinate the fish steaks for 10 minutes in yogurt, onion paste, ginger paste, garlic paste, red chili powder, and sugar. You can adjust the spice levels as per your need.
It is such a simple recipe that anyone can prepare it and surprise their loved ones. Next step is cooking the fish. In a pan, heat the oil and add the bay leaf, cinnamon stick, cardamom, and clove. When the oil is fragrant, add the marinated fish along with the marinade. Add green chilli to the pan now.
Add ⅔ cup of water and cook for 20-25 minutes on low heat. Remove from the heat when the gravy thickens and releases oil and serve with a dollop of ghee on top. Serve with rice or pulao later.
Serving Suggestions
Like other Bengali fish recipes, serve doi maach with plain white rice as side dish. You can also pair it with basanti pulao, peas paneer pulao, and other pulao recipes.
Top tips
- Avoid marinating fish steaks for an extended period of time; otherwise, the fish steaks will begin to break.
- Always cook this dish under low heat for the best results.
FAQ
Normally, we use larger size (4 to 6 kgs) Katla fish steaks for the recipe, and we can also call it doi katla. You can also use large size Rohu or Rui for Bengali doi maach also known as doi rui. If larger katla or rui are not available, salmon steaks can be used for doi maach.
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Doi Maach Recipe
Materials
- 3-4 nos Fish Steaks
- ½ cup Curd (Yogurt) hung curd preferably
- ¼ cup Mustard Oil
- ¼ cup Onion Paste
- 1 teaspoon Ginger Paste
- 1½ teaspoon Garlic Paste
- 2 no Green Chilli
- ½ teaspoon Turmeric Powder
- ⅔ teaspoon Red Chilli Powder
- 1 no Bay Leaf
- 1 inch Cinnamon Stick
- 1-2 no Cardamom
- 1-2 no Clove
- Salt to taste
- ½ teaspoon Sugar
Instructions
- Take fish steaks in a bowl and smear them with salt and turmeric powder.
- Now add yogurt, onion paste, ginger paste, garlic paste, red chilli powder and sugar marinate the fish steaks for 10 minutes.
- Heat oil in a pan and add bay leaf, cinnamon stick, cardamom, clove.
- Once the oil is fragrant, add the marinated fishes along with entire marinade. Also, add the green chilli now.
- Add ⅔ cup of water and slowly cook under low heat for 20-25 minutes.
- When the gravy thickens and releases oil, remove from the heat and set aside and add a dollop of ghee on top. Later serve with rice or pulao.
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