Bengali Doi Maach Recipe (Fish in Yogurt Curry)
Description
Bengali Doi Maach, a classic dish from Bengali cuisine, is a yogurt-based fish curry that’s both flavorful and comforting. Using Rohu fish, a local favorite, this recipe infuses the fish with a variety of spices and the unique tang of yogurt, creating a rich, aromatic, and creamy curry. Traditionally served with steamed rice, Bengali Doi Maach is perfect for a special lunch or dinner that transports you to the heart of Bengali flavors.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 30 minutes | 40 minutes | 4 |
Ingredients
| Ingredient | Quantity |
|---|---|
| Rohu fish, sliced | 400 grams |
| Onion, sliced | 1 medium |
| Garlic cloves | 6 |
| Ginger | 1/2 inch piece |
| Cinnamon stick (Dalchini) | 1 inch |
| Cardamom pods (Elaichi) | 2 |
| Cloves (Laung) | 5 |
| Cumin seeds (Jeera) | 1 teaspoon |
| Kashmiri red chili powder | 1 tablespoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Raisins | 2 tablespoons |
| Yogurt (Curd/Dahi) | 1 cup |
| Sugar | 1/2 teaspoon |
| Mustard oil | 3 tablespoons |
| Green chilies, sliced | 2 |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~200 kcal |
| Protein | ~22 grams |
| Carbohydrates | ~10 grams |
| Fat | ~8 grams |
| Cholesterol | ~40 mg |
| Fiber | ~1.5 grams |
| Sodium | ~300 mg |
Instructions
-
Prepare the Spice Paste:
- Heat 1 tablespoon of mustard oil in a heavy-bottomed pan over medium heat. Add the sliced onions, garlic cloves, and ginger.
- Sauté the mixture until the onions turn golden and translucent, about 1-2 minutes. Let the mixture cool slightly, then transfer it to a mixer grinder. Blend to form a smooth paste and set aside.
-
-
Marinate the Fish:
- In a mixing bowl, combine the sliced fish with raisins, turmeric powder, red chili powder, salt, and 1 tablespoon of mustard oil.
- Mix everything thoroughly, ensuring each piece of fish is evenly coated. Let the fish marinate for 15-30 minutes to enhance its flavors.
-
Start Cooking the Curry:
- In the same pan used for frying the onion, heat the remaining tablespoon of mustard oil. Add the cumin seeds and allow them to splutter.
- Next, add the cinnamon stick, cloves, and cardamom pods. Sauté these whole spices briefly, releasing their aroma, for about 20 seconds.
-
Add the Fish and Yogurt:
- Reduce the heat to low. Add the marinated fish pieces along with the yogurt (curd) to the pan.
- Stir gently to avoid breaking the fish, and cook on medium heat for 10 minutes. The yogurt will blend with the spices, creating a thick, creamy curry base.
-
Finish the Curry:
- After 10 minutes of cooking, add the sliced green chilies and sprinkle in the sugar. Stir to combine and cook for another 4-5 minutes on low heat.
- Taste and adjust seasoning if needed, then turn off the heat.
-
Serve:
- Bengali Doi Maach is ready to be served! For a traditional Bengali meal, pair this dish with Chingiri Paturi (a mustard-marinated prawn dish) and hot steamed rice.
Enjoy your homemade Bengali Doi Maach, capturing the essence of Bengali cuisine with every bite.
