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Doi Mach / দই মাছ/ Bengali Yogurt Fish Curry

by Moumita Malla July 12, 2020
written by Moumita Malla July 12, 2020
Doi Mach / দই মাছ/ Bengali Yogurt Fish Curry

We can’t think Bengali cuisine without fish. It is very difficult to find a Bengali who does not like fish. Doi Mach is one of the most popular item in Bengali kitchen. In Bengali ‘ doi ‘ means yogurt or curd, and ‘mach’ means fish. It is a delicious fish recipe where yogurt and fish are the main ingredient. Doi Mach is a traditional Bengali dish where fish is cooked with yogurt. However, it is also a very popular dish in Orissa also.

You can check the following video for this recipe

If you are a fish lover then you must try this recipe. It is usually eaten with rice. Yogurt is used to make this dish with turmeric,onion, ginger, spices and Bengali garam masala. Hilsa, Rui and Katla fish are used in Bengal to make this dish. Here I used medium pieces of katla. It’s very easy to make recipe. It requires few ingredients which are easily available at our home. This dish therefore does not require any planning in advance for cooking. You can make it quickly for yourself or your guests whenever you want.

You can check more fish recipes from my blog

pomfret makhmalifish florentine

Doi Mach / দই মাছ/ Bengali Yogurt Fish Curry

How to make doi mach / দই মাছ বানানোর পদ্ধতি

Moumita We can’t think Bengali cuisine without fish. It is very difficult to find a Bengali… Fish Recipe fish, doi mach, lunch, yogurt fish Bengali Print This
Serves: 2 Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 6 medium Fish pieces ( I used Katla fish)
  • 4 tablespoon Mustard oil
  • 2 leaf Bay leaves
  • 4 pieces Green Cardamom
  • 1 inch Cinnamon stick
  • 1smal Onion paste
  • 2 teaspoon Ginger 
  • 4 Green chillies
  • 1 teaspoon Turmeric powder
  • Salt to taste
  • 1 teaspoon Bengali Garam masala powder ( for recipe, please see note)
  • 200 gram Plain curd 
  • 1 teaspoon Ghee
  • 1/2 cup Water
  • 7-8 Raisin

 

Instructions

  • Marinate the fish with salt and turmeric powder and set aside for 10 minutes.
  • Soak raisin into a bowl of water
  • Add ginger, onion and green chilli in a grinder and make a fine paste using little water.
  • Heat mustard oil in a frying pan and shallow fry the fish fillets lightly on high heat. The fish should not get over cooked. Keep the fish aside once done.
  • Add yogurt/ curd, salt and ginger, onion , green chilli paste in a big bowl and whisk it properly using 1/2 cup water.
  • Marinate all shallow fried pieces in this yogurt mixture and keep them aside for 30 minutes.
  • Heat remaining oil in a kadai / pan, temper the oil with bay leaf, cinnamon stick and green cardamom.
  • Add fish pieces with yogurt mixture and cook on low heat.
  • When yogurt mixture will be start boiling, give a stir. 
  • Remove raisin from water and add to the gravy.
  • Add Bengali garam masala and ghee and mix properly, then switch off the gas.

Notes

Ingredients 1 inch Cinnamon 4 Green Cardamom 3 Cloves Method Take all the ingredients and grind to make a fine powder.

Step by step recipe

make a paste of ginger, onion, and green chilli
mix fish pieces with salt and turmeric powder




  • fry the fish pieces
  • mix yogurt and ginger ,onion ,chilli paste and salt
  • Add water and mix
  • beat properly
  • Marinate the fried fish pieces with yogurt paste for 30 minutes
  • Temper the oil with bay leaf, cardamom and cinnamon stick
    • add marinated fish pieces with yogurt paste and cook for few minute
      • Add Bengali Garam masala and ghee….
        doi mach is ready
      • Serve with hot steamed rice

      Bengali cuisineBengali fish recipebengali non vegCurddinnerDoifishlunchYogurt
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      Moumita Malla

      I’m a food lover who likes preparing good food, experimental recipes and exploring different cuisines. Foodglen is my creative outlet to express my love for all food lovers and chefs.

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