BENGALI FISH CURRY | BENGALI DOI MAACH RECIPE | FISH IN YOGURT CURRY

The doi maach (Bengali fish curry with yoghurt)! Not only is this superbly yummy, but it is also a quick and easy recipe.  Doi Maach or Fish with curd is a very popular dish from Bengali Cuisine. Made with curd as the base, it is a sweetish curry, with minimal spices, replete with the fragrant aroma of the whole spices and is best relished with Steamed White Rice.

 

Bengali Cuisine is known for its tasty food. One of them is Doi Maach (Rohu Fish with Curd). This recipe is made with Rohu (freshwater fish) using yogurt / curd in the curry. Rohu fish called as Rui Maach in Bengali is large in size and are considered tastier among other freshwater fishes. One of the traditional and popular fish curries, Dahi Maach or Doi Maach is an easy-to-make recipe that is typically prepared with rohu fish cooked in a spicy curd gravy. A perfect mix of sweet and spicy, this dish will take your taste buds on a flavourful ride like never before.

 

INGREDIENTS OF BENGALI DOI MAACH –

For Marination:

• 1 Kg Rohu or Rawas
• 1/2 Tsp Turmeric Powder
• 3/4 Tsp Red Chili Powder
• Salt
• 2 Tsp Mustard Oil

For Making Curry:

• 2 Tbsp Mustard Oil
• 1 Bay Leaf
• 1/2 Inch Cassia/ Cinnamon
• 4 Cloves
• 4-5 Green Cardamoms
• 1/2 Tsp Cumin Seeds
• 1/2 Tsp 1/2 Tsp Turmeric Powder
• 1 Tsp Hot Red Chili Powder
• 2 Tsp Ginger Garlic Paste
• 1 Onion (Ground to Paste)
• 1/2 Kg Curd (Whisked)
• To Taste Salt
• To Garnish Coriander Leaves

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INSTRUCTION TO MAKE BENGALI DOI MAACH –

Marinating the Fish:

1. Put the pieces of fish into a bowl and add the turmeric, chilli powder, salt and a teaspoon of mustard oil to help the spices adhere to the fish.
2. Gently massage the spices into the fish.
3. Cover and keep aside to marinate for 15 minutes.
4. Now, whisk the curd well in another bowl and add the turmeric and red chilli powder. Keep aside.

Fry the Fish:

1. Heat a medium sized frying pan till hot and add the 2 tablespoon of mustard oil. Heat well till the oil is smoking to burn off most of its pungency.
2. Once hot, add the marinated fish pieces and fry them for a couple of minutes on each side till they are a golden brown around the edges.
3. When the fish is golden and 3/4 cooked through, remove them to a plate and keep aside.

Making Doi Curry:

1. Heat the same pan with the mustard oil once again and when the oil is hot, add the bay leaf, cumin seeds and whole spices, saute on a medium flame until they are wonderfully fragrant and change color.
2. Now add the onion paste and saute it till it's a light golden brown in color.
3. Add the ginger and garlic paste and cook the spice base with a little water until it turns light golden in color and the oil has surface to the top.
4. Turn down the heat to medium low and add the whisked curd and spice mixture to the pan, stir gently and simmer the curd gravy for 10 to 15 minutes or until the oil surfaces and the gravy turns to golden-yellow in color.
5. Add salt and stir through to combine well.
6. Now, add the pieces of fried fish, along with all their resting juices in the plate to the gravy and simmer it for another 10 minutes to gently poach the fish to perfection.
7. Once the oil has risen to the top and the fish if cooked perfectly, turn off the heat and check for a balance of flavor.

 Garnish the Doi Maach with fresh coriander leaves and Serve the Doi Maach with hot steamed rice.

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