Bengali Doi Maach (Fish in Yogurt Curry) Recipe
A Bengali meal is always incomplete without a delicious fish dish. Whether it’s a fish fry or a curry like Macher Kalia, Macher Jhol, Bhapa Ilish, or Paturi, each of these dishes brings its own charm and delicacy to the table. One such remarkable dish is Doi Maach, a flavorful and aromatic fish curry cooked in yogurt. This recipe captures the essence of Bengali cuisine, offering a robust and lingering taste that’s sure to please your palate.
Bengali Doi Maach is not just a dish; it’s an experience. With just a simple preparation and cooking method, you’ll be able to recreate this delectable curry at home. The recipe is quick, easy, and involves marinating the fish for 15–20 minutes, followed by a slow cook for another 15 minutes. The final dish is rich, tender, and absolutely divine, making it a perfect addition to your weekday lunch or dinner. Let’s dive into the steps and ingredients that make this dish so special.
Ingredients for Bengali Doi Maach
| Ingredient | Quantity |
|---|---|
| Rohu Fish (sliced) | 400 grams |
| Onion (sliced) | 1 large |
| Garlic (cloves) | 6 |
| Ginger (inch piece) | 1/2 inch |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cardamom Pods/Seeds (Elaichi) | 2 |
| Cloves (Laung) | 5 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Kashmiri Red Chilli Powder | 1 tablespoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Sultana Raisins | 2 tablespoons |
| Curd (Dahi / Yogurt) | 1 cup |
| Sugar | 1/2 teaspoon |
| Mustard Oil | 3 tablespoons |
| Green Chillies (sliced) | 2 |
| Salt | To taste |
Preparation Time
- 10 minutes (for marinating and preparing the paste)
Cooking Time
- 30 minutes (for slow cooking the fish curry)
Instructions for Bengali Doi Maach
-
Prepare the Onion-Garlic Paste:
- Start by heating 1 tablespoon of mustard oil in a heavy-bottomed pan over medium heat.
- Add garlic, ginger, and onion to the pan and sauté for about 1 minute until they begin to soften and release their fragrance.
- Let the mixture cool down slightly, then grind it into a smooth paste using a mixer grinder. Set this aside.
-
Marinate the Fish:
- In a mixing bowl, marinate the sliced Rohu fish with raisins, turmeric powder, red chilli powder, salt, and 1 tablespoon of oil. Ensure that the fish pieces are well-coated with the marinade.
- Let the fish marinate for 15 to 30 minutes, allowing the flavors to infuse.
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Cook the Fish Curry:
- Heat 1 tablespoon of oil in the same pan used for frying the onion paste. Once the oil is hot, add cumin seeds and let them sputter.
- Add cinnamon stick, cloves, and cardamom pods to the pan and sauté for a few seconds until they release their fragrance.
- Reduce the heat to low and carefully add the marinated fish along with curd (yogurt) to the pan. Stir gently, ensuring that the fish pieces are coated with the yogurt and spices.
- Cover the pan and cook the fish on medium heat for about 10 minutes. Stir occasionally to prevent the fish from sticking to the bottom.
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Final Touches:
- After 10 minutes, add sliced green chillies and 1/2 teaspoon of sugar to the pan. Mix gently.
- Continue to cook for another 4 to 5 minutes on low heat, allowing the curry to thicken and the flavors to meld.
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Serve:
- Once the curry is ready, turn off the heat. The Bengali Doi Maach is now ready to be served.
- Serve it hot with Chingiri Paturi (shrimp wrapped in banana leaves) and steamed rice for a quintessential Bengali meal that will transport you straight to Bengal!
Allergen Information
- This recipe contains fish (Rohu fish), which is a known allergen for individuals with seafood sensitivities.
- It also contains dairy (curd/yogurt), which may cause reactions for those with lactose intolerance or dairy allergies.
- The dish uses mustard oil, which is generally safe but should be avoided by anyone with a mustard allergy.
Dietary Preferences
- Non-Vegetarian: The primary ingredient in this dish is fish, making it suitable for non-vegetarian diets.
- Gluten-Free: No gluten-containing ingredients are used in this recipe, making it a good choice for those following a gluten-free diet.
- Dairy: This recipe contains dairy (curd), so it is not suitable for those on a dairy-free or vegan diet unless the yogurt is substituted with a non-dairy alternative.
Tips and Advices
- Fish Selection: While Rohu fish is commonly used in Bengali cooking, you can substitute it with any firm white fish like hilsa, bhetki, or even catla for a similar taste and texture.
- Adjusting Spice Levels: If you prefer a milder curry, you can reduce the amount of green chillies and red chilli powder. On the other hand, if you enjoy a more robust flavor, feel free to increase the spice levels according to your preference.
- Yogurt Consistency: Make sure to use fresh, thick yogurt for the best consistency and flavor. Thin or watery yogurt can alter the texture of the curry.
Conclusion
Bengali Doi Maach is a dish that celebrates the richness of Bengali cuisine. The creamy, spiced yogurt curry beautifully complements the tender fish, creating a memorable dish that pairs perfectly with steamed rice. Its simplicity in preparation and depth of flavor make it a must-try for anyone looking to explore Bengali culinary traditions. With the easy-to-follow steps and a few key ingredients, you’ll be able to bring the flavors of Bengal to your kitchen in no time. Whether for a weekday lunch or a special occasion, this fish curry will surely become a favorite in your home.
