Doi maach
Doi maach, from above
Non vegWest Bengal

Doi maach

Fried fish in a silky curd gravy. Gentle on the chilli, generous on charm.

40 minTime
28 gProtein each
mildSpice
Fish and rice make a Bengali3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
359kcalsame
28 gproteinsame
2 gfibresame
40minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish500 g rohu or katla steaks
Turmeric (ground turmeric)1 tsp, half for marinating
Saltto taste
Curd (plain yogurt, natural yoghurt)¾ cup, whisked
Onion1 large, ground to a paste
Ginger4 cm, ground to a paste
Mustard oil4 tbsp
Whole spices2 cardamom, 2 cloves, 1 inch cinnamon
Bay leaf (indian bay leaf)2
Kashmiri chilli powder1 tsp
Green chilli3, slit
Sugar2 tsp
Garam masala¼ tsp
Ghee1 tsp
Water½ cup

Method

6 steps
  1. 1Rub the fish with half the turmeric and a little salt. Rest 10 minutes.
  2. 2Heat the mustard oil until it smokes, then fry the fish on both sides. Lift out.
  3. 3In the same oil, add bay leaves and whole spices, then the onion paste. Fry on medium.
  4. 4Whisk the curd with the chilli powder, the rest of the turmeric and the sugar. Turn the heat to its lowest and stir it in, then the ginger paste.
  5. 5Add the water and salt and bring to a gentle simmer. Slide in the fish and green chillies, cover and cook.
  6. 6Finish with garam masala and ghee. Rest 5 minutes and serve with rice.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Doi maach: a bread or rice, a side, something to drink and something sweet.

Bread or rice Luchi45 min
Bread or rice Basanti pulao45 min
On the side Bengali aloo dum40 min
On the side Shukto45 min
To drink Lebu cha6 min
Something sweet Rasgulla60 min
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