Home Food Melt in the soft deliciousness of the Bengali Doi Maach

Melt in the soft deliciousness of the Bengali Doi Maach

Bengali Doi Maach is another delicacy from the eastern state to fall in love with. The melange of fragrant spices gives the dish an authentic Bengali taste

March 7: The traditional and prevalent Bengali Doi Maach or delicate Dahi Maach (fish in yogurt curry) is an easy-to-make recipe that is classically prepared with rohu fish cooked in spicy curd gravy.

A seamless mix of sweet and spicy, this dish will take your taste buds on a flavourful ride like never before. The procedure uses a melange of fragrant spices that gives the dish the authentic Bengali taste.

One such classic Bengali fish curry is Doi Maach, made with the freshness of curd, spices and herbs.

Bengali Doi Maach recipe



1 kg rohu or rawas or any freshwater fish (cut into steaks or pieces, washed)

For marination:

1/2 tsp Turmeric powder

Image: Pinterest

3/4 tsp Red chilly powder

Salt to taste        

2 tsp Mustard oil

Image: India Mart

For the curry:

2 tbsp Mustard oil

1 Bay leaf

1/2-inch Cassia

4 Cloves

4-5 Green cardamoms

1/2 tsp Cumin seeds

1/2 tsp 1/2 tsp turmeric powder

1 tsp Hot red chilly powder, medium

2 tsp Ginger garlic paste

1 Onion (ground to a paste)

1/2 kg Curd (whisked)

Salt to taste

To garnish coriander leaves

Image: YouTube


For marination:

  • Marinate pieces of fish into a bowl with turmeric, chilly powder, salt and a teaspoon of mustard oil to help the spices stick to the fish.
  •  Gently massage the spices into the fish.
  • Cover and allow to marinate for 15 minutes.
  • Next, whisk the curd well in a bowl and add the turmeric and red chilly powder.
  • Keep aside.

Also read: Something special, something fishy: Kick-off your weekend with Bhetki Macher Paturi

Fry the fish:

  • Heat a frying pan and add the 2 tablespoons of mustard oil. Heatthe oil till smoking to burn off most of its pungency.
  • Add the marinated fish pieces and fry on each side until golden brown.
  • After the fish is 3/4 cooked through, remove them to a plate and keep aside.
  • Heat oil again and add the bay leaf, cumin seeds and whole spices, sauté on a medium flame.
  • Add the onion paste and sauté till light golden brown in colour, add the ginger and garlic paste and cook the fragrant spice base with a little water until it’s a rich but light golden in colour and the oil has surface to the top.
  • Reduce heat to medium low and add the whisked curd and spice mixture into the pan, stir gently and simmer the curd gravy for 10 to 15 minutes or till the oil surfaces and the gravy is a lovely rich mustard-golden-yellow in colour.
  • Add some salt and stir through to combine well.
  •  Add the pieces of fried fish, along with all their resting juices in the plate to the gravy and simmer it for another 10 minutes to softly poach the fish to excellence.
  • Squeeze over some lime juice to lift the flavours add some generous garnishing of fresh coriander leaves.
Image: Debjanir Rannaghar

Serve the doi maach with hot steamed rice.

By: Sweta Mohanty


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