Doi Maach (দই মাছ)
Fish simmered in a creamy, mildly spiced yogurt gravy — a rich Bengali classic served at celebrations.
Cuisine: Bengali (West Bengal) · Style: Curry · Protein: Fish · Total time: · Difficulty: medium · Servings: 4 · Spice: 2/5
Ingredients
- 500g Rohu fish pieces
- 1 cup yogurt, whisked
- 1 large onion, paste
- 1 tsp ginger paste
- 1/2 tsp turmeric
- 1 tsp sugar
- 2 green cardamom
- 2 cloves
- 1 bay leaf
- 2 tbsp mustard oil
- Salt to taste
Steps
- Marinate fish with turmeric and salt.
- Fry fish lightly in mustard oil and set aside.
- Temper whole spices in the same oil.
- Add onion paste and cook until golden.
- Add ginger paste, sugar, and whisked yogurt. Stir continuously.
- Simmer for 5 minutes, then gently add fish.
- Cook covered on low for 10-12 minutes.
- Serve with fragrant Gobindobhog rice.