Description
Want to make this cherished Bengali dish at home? Let’s take a closer look at this simple yet elegant doi maach recipe that strikes the perfect balance between tangy yogurt and tender fish.
This classic Bengali fish curry brings together rich yogurt and aromatic spices. The result is a creamy, tangy curry that fits both everyday meals and special occasions. You can prepare this dish in about 20 minutes and achieve restaurant-quality results at home.
Ingredients
Scale
- 400 grams Rohu fish, sliced.
- 1 cup yogurt (curd).
- 1 onion, sliced.
- 6 cloves garlic.
- ½ inch ginger.
- 1 inch cinnamon stick.
- 2 cardamom pods.
- 5 cloves.
- 1 teaspoon cumin seeds.
- 1 tablespoon Kashmiri red chili powder.
- 1 teaspoon turmeric powder.
- 2 tablespoons sultana raisins.
- 3 tablespoons mustard oil.
- 2 green chilies, sliced.
- Salt to taste.
Instructions
- Mix fish with raisins, turmeric, red chili powder, salt, and 1 tablespoon oil. Let it rest for 15-30 minutes.
- Heat oil in a heavy-bottomed pan. Sauté garlic, ginger, and onion for a minute.
- Let the mixture cool and blend it into a smooth paste.
- Heat the remaining oil. Add cumin seeds until they crackle.
- Toss in whole spices (cinnamon, cloves, cardamom) and sauté briefly.
- Lower the flame, add the marinated fish with yogurt.
- Cook everything for 10 minutes on medium flame.
- Add green chilies and sugar, combine well.
- Let it simmer for 4-5 minutes on low flame.
Notes
The yogurt should be thick and whisked until smooth.
Add yogurt after the spices cook completely.
Keep the heat medium-low while adding yogurt to avoid curdling.
Mix some all-purpose flour with yogurt to prevent splitting.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Cuisine: Indian