Doi Maach is a delicious fish curry recipe, where lightly fried fish pieces are simmered in a yoghurt-based gravy. It comes together quickly and is deliciously mellow in taste. Those who do not prefer hot and spicy, other Indian fish dishes can give this Bengali fish curry recipe of doi maach a try.
Like most other fish recipes on my blog, it is gluten-free, nut-free, and is super quick to make. You can try this doi maacher recipe with rohu as well as katla, or any other white fish of your choice. Here I have shared the recipe for doi rui in Bengali style. So, if you are new to Bengali ranna or trying an Indian fish recipe for the first time in your kitchen, this Yoghurt fish recipe is a good point to start!
দই মাছ | Bengali Fish Curry in Yogurt Gravy for Weekend Indulgences
Fish holds a special place in Bengali cuisine. Its versatility makes it perfect for every occasion, as part of meal plans. Starting with maach bhaja to maacher jhol, this is a must for a hearty Bengali meal.
This doi maach recipe marks the beginning of the festive season of the year, where we will be continuously sharing special and exotic recipes, popular during this time of the year.
Why you will love this Bengali fish curry recipe of Doi Maach
- Subtle & light flavours. Ask any Bengali and he/ she would immediately start drooling over the very mention of Doi Maach. Unlike other Bengali fish curry recipes, the yoghurt and minimal spices make this dish very light & hearty
- Very easy to cook. Its cooking method includes putting everything together and allowing it to simmer on a slow flame to get the fish cooked in onion and yoghurt-based gravy, aromatically and delicately spiced with a choice of whole spices.
- Perfect for a party menu. Once it is done and ready to be served, you will see that the freshwater fish has completely transformed into a perfectly cooked fish, having absorbed the subtle flavours of the spices it has been cooked with. While planning a Bengali meal, pair দই মাছ with plain par-boiled white rice and a serving of a vegetarian side dish like shukto or chorchori, made with seasonally available vegetables. Or, you can also serve a bowl of simple daal, tempered with a hint of earthy spices.
- Cost-effective dish. The ingredients in use are quite cheap and easy to find. You can use your choice of freshwater fish here and get it going with pantry staples only.
Bengali Doi Maach Recipe Ingredients
- Rui or Rohu fish pieces
- Onion, Ginger
- Whole spices like Cinnamon, Green Cardamom, Bay Leaves
- Fresh Yogurt
- Refined Oil like Sunflower Oil or Rice Bran Oil
- Sugar
- Green Chilies
- Salt to taste
- Garam Masala Powder
Equipment in use
Mixing Bowl | Cooking Pan | NutriBullet Grinder
Bengali fish curry Doi Maach recipe instructions
- Start by preparing the onion and ginger for this dish. Grind them into a smooth paste and keep it aside.
- Let’s begin cooking by heating the oil in a pan. Meanwhile, season the fish quite generously with some salt
- Once the oil is hot, lay the fish in them and fry them slightly on both sides. It is going to splutter, so be very careful
- Once they have a light golden hue on them, take them out and keep them aside.
- Now, in the same oil, add the whole spices and let them sizzle for a minute or so. Lightly pound them before dropping them in the oil to release the flavour
- Then add the Onion-Ginger paste and fry it nicely with some Salt. We aren’t looking to get them all brown. Just saute them till they are reduced and the raw smell has gone completely
- Once done, add back the fish pieces and season them with salt and sugar.
- Whisk the yogurt with some water and pour it over the fish. Add the Green chilies and Garam Masala Powder. Turn the heat on low and allow it to simmer for 3-4 minutes.
- Once you see the fat surfacing, turn off the heat and serve.
More Doi Maach recipe varieties
More Rui Macher recipes
Ready to cook? Pin this recipe, share it with friends, and explore more Bengali classics on our blog. Happy cooking!
Follow me or Subscribe to my Channel
Doi Maach | দই মাছ | Bengali Fish Curry with Yogurt Sauce
- 4-6 nos. Rui or Rohu fish pieces
- 2 Onion Medium – paste
- 1 inch Ginger paste
- 1 inch Cinnamon
- 4 Green Cardamom
- 1/2 cup Yogurt
- 2 Bay Leaves
- 4 tbsp Refined Oil
- 1 tsp Sugar
- 2 Green Chilies
- Salt to taste
- 1/2 tsp Garam Masala Powder
-
Heat oil in a pan. Meanwhile smear some salt on the fish pieces.
4 tbsp Refined Oil, 4-6 nos. Rui or Rohu fish pieces
-
Once the oil is hot, lay the fish in them and fry them slightly on each sides.
-
Take them out and keep them aside.
-
Now, in the same oil, add the whole spices and let it sizzle for a minute or so.
1 inch Cinnamon, 4 Green Cardamom, 2 Bay Leaves
-
Then add the Onion-Ginger paste and fry it nicely with some Salt.
2 Onion, 1 inch Ginger, Salt to taste
-
Once done, add back the fish pieces and season it with salt and sugar.
1 tsp Sugar
-
Whisk the yogurt with some water and pour it over the fish. Add the Green chilies and Garam Masala Powder. Turn the heat on low and allow it to simmer for 3-4 minutes.
1/2 cup Yogurt, 2 Green Chilies, 1/2 tsp Garam Masala Powder
-
Once you see the fat surfacing, turn off the heat and serve.
This post was first published on November 16, 2017, later republished with updated images