A flavourful sweet water fish curry recipe that’s made with fresh yoghurt and whole spices. This family recipe is a firm favorite and is best enjoyed with steamed rice
The doi maach (Bengali fish curry with yoghurt) is my most favourite fish curry! Not only is this superbly yummy, but it is also a quick and easy recipe. Moreover, it is also a one pot meal. And when I say quick, I mean you are going to be able to make this in 20 minutes. This is my family recipe – passed down through generations. And while there are loads of variations to the doi (yoghurt) maach (fish) recipe, I have stuck to this one. I love the fact that such a simple curry is so flavourful! I can finish a plateful of rice with this curry. 🙂 Also, did you know, in the Indian cuisine, it is only in West Bengal that fish is cooked with yoghurt? And the fish that is normally used is rohu (rui in Bengali) or carp. You, however, can also use salmon for the recipe.
Also check,
Bengali fish curry with potatoes and cauliflower
Fish rezala (Bengali style fish in white sauce)
Sorshe salmon (salmon in mustard curry)
Pomfret fish curry (Bengali style)
Doi maach
To make the doi maach or the Bengali fish curry with yoghurt you will need to follow  two simple steps. First, is to marinate the fish and second is too cook it. I marinate the rui maach in doi, along with grated onions, ginger and minimal spices. Unlike other fish curries from Bengal, in this recipe, the fish isn’t fried before adding them to the curry. In the doi maach preparation, the fishes cook in the marinade itself.
Nonetheless, don’t let the simplicity of the method deceive you. The curry, made in whole spices tempered oil, is lip smacking. Also, the mustard oil, that I have used to make the fish in, packs in a flavoursome punch. For those of you, who find the oil pungent, the trick is to let it smoke first, cool it and then re-heat and use it. This will remove the bitterness, but at the same time will retain the beautiful fragrance.
What to have it with?
You ought to have the doi maach (Bengali fish curry with yoghurt) with a plateful of steamed, long grain rice. There is just no other way to devour this yummy fish curry. Make this for your weekend lunch and relish a hearty maacher jhol-bhaat (fish curry and rice). And thereafter, all that would be left to be done, is to take an afternoon nap (bhaat ghum), just like the bongs! So, do let me know when you try this doi maach recipe out. I’ll be waiting to hear from you. You can share your food pictures with me over on Instagram, too. 🙂
Eat hearty!
Doi maach (Bengali fish curry)
Equipment
- Shallow cooking pot with lid
Ingredients
- 500 g rui maach (rohu) or salmon
- 1 medium onion ground to a fine paste
- 1 tbsp freshly grated ginger
- 4 tbsp yoghurt (doi)
- ½ tsp turmeric powder
- 1 tsp chili powder
- 3-4 fresh green chilis slit
- 2 bay leaves
- 2 dried red chilis
- 1 tsp cumin seeds
- 1 inch cinnamon
- 2-3 green cardamom
- 2-3 cloves
- 4 tbsp mustard oil
- salt to taste
Instructions
- Wash the fish well and pat dry
- Add the onion, ginger, yoghurt, turmeric, salt, chili powder, chilis and 2 tablespoons of mustard oil and rub well
- Keep the fish aside for around 15-20 minutes
- Heat 2 tablespoons of the oil and let it smoke. Lower the flame and add the whole spices
- Add the marinated fish into the flavoured oil
- Add 1 cup of water and swirl the pot around so that the water spreads evenly in it
- Cover and cook. After 5-7 minutes flip the fish pieces and again cover and cook. It should be cooked in 15-20 minutes
- Serve the doi maach (Bengali fish curry with yoghurt) hot with steamed rice and some fresh salad. Bon apetit!
Notes
- You could replace mustard oil with regular cooking oil too
- This is not a runny curry. However, you could add more water if you wish too
- Be gentle while turning the fishes over. Since they are soft, they could break
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
