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Doi Maach (Fish in Yogurt Gravy)

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Experience the symphony of spices with Doi Maach, a savoury Bengali dish featuring fish fillets bathed in a luscious yoghurt-based gravy. This recipe promises a delightful harmony of textures and flavours.

Embark on a culinary adventure with Doi Maach, a Bengali masterpiece that tantalizes the palate. This traditional fish curry marries succulent Rohu fish fillets with a velvety yoghurt gravy, creating a symphony of flavours. The union of turmeric, ginger paste, and red chilli powder gives the dish its vibrant colour and distinctive taste. Simmered to perfection with raisins for a hint of sweetness, Doi Maach invites you to savour the rich tapestry of Bengali flavours. This recipe unlocks the soul of Bengali cuisine and is ideal for special occasions and everyday indulgence.

About the Recipe

Doi Maach, hailing from the vibrant culinary landscape of Bengal, combines the robust flavours of fish and the creamy texture of yoghurt. The marriage of spices and the unique cooking technique render this dish a culinary gem. Originating from Bengali households, Doi Maach celebrates tradition, reflecting the region’s love for fish-based delicacies. The yoghurt-infused gravy adds a velvety touch, balancing the heat from spices and creating a harmonious flavour profile. Perfect for those seeking an authentic Bengali dining experience, this dish is a testament to the region’s rich culinary heritage.

Why You Will Love This Recipe

Doi Maach beckons with its irresistible appeal, offering a culinary journey that captivates the senses. The marriage of yoghurt and fish creates a luxurious texture, while the medley of spices imparts a depth of flavour. The dish’s versatility makes it suitable for both intimate dinners and festive gatherings. With each bite, you’ll be transported to the heart of Bengal, relishing the cultural richness encapsulated in this exquisite dish.

Doi Maach Fish in Yogurt Gravy

Doi Maach Fish in Yogurt Gravy

Cooking Tips

Cultural Context

Doi Maach is a culinary jewel in Bengali cuisine, often gracing festive tables and family gatherings. Originating from the riverine landscapes of Bengal, this dish showcases the region’s love for freshwater fish. Its presence during celebrations symbolizes abundance and prosperity, making it an integral part of Bengali culinary heritage.

Storing Suggestions

Enjoy Doi Maach hot, paired with steamed rice or fragrant pulao. This dish is a centrepiece for gatherings, adding a touch of Bengal’s culinary finesse to your table. Refrigerate any leftovers for up to 2 days, ensuring the flavours mature with time.

Other Similar Recipes

Explore more Bengali delights like “Shorshe Ilish” or “Bhapa Chingri” for a diverse culinary experience.

Nutrient Benefits

Doi Maach boasts nutritional benefits from fish’s rich protein content and yoghurt’s probiotic goodness. This dish contributes to a well-balanced diet, offering essential nutrients for overall well-being.

Doi Maach Fish in Yogurt Gravy
5 from 1 vote

Doi Maach (Fish in Yogurt Gravy)

Experience the symphony of spices with Doi Maach, a savoury Bengali dish featuring fish fillets bathed in a luscious yoghurt-based gravy. This recipe promises a delightful harmony of textures and flavours.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Indian

Ingredients

  • 500 gms Rohu Fish Fillets (washed)
  • 3/4 cup Yogurt
  • 1/8 cup Ghee
  • 1/4 cup Onions (chopped)
  • 3 Black Peppercorns
  • 1/2 Bay Leaf
  • 1/2 inch Cinnamon (stick)
  • 1 Green Cardamom
  • 1 Cloves
  • 1/4 tsp Turmeric Powder
  • 1 1/2 tbsp Ginger Paste
  • 1/2 tsp Red Chilli Powder
  • 1/3 cup Raisins
  • Salt (as per taste)

Instructions

  • Combine 1/3 cup yoghurt and turmeric powder in a bowl.
  • Marinate fish fillets for 30 minutes.
  • Heat ghee in a pan, sauté fillets till 3/4th done, and set aside.
  • Add cloves, green cardamom, and cinnamon to the pan. Fry for 10 seconds.
  • Add ginger paste and onions. Cook till onions turn light brown.
  • Pour the remaining yoghurt, red chilli powder, and enough water to cover the ingredients.
  • Add fillets and simmer for 10-15 minutes.
  • Add salt and raisins. Stir well.
  • Serve hot.

Frequently Asked Questions (FAQs)

How can I enhance the flavour of Doi Maach?

Elevate the dish by marinating the fish longer for a deeper infusion of flavours. Additionally, adjust the spice levels to suit your preference.

Can I use a different type of fish for this recipe?

Certainly! While Rohu is traditional, you can experiment with other freshwater fish like Katla or Hilsa for a unique twist.

What sides complement Doi Maach?

Pair this dish with fragrant Basmati rice or Bengali pulao for an authentic experience.

Can I freeze Doi Maach for later?

It’s recommended to enjoy Doi Maach fresh for the best flavour. While freezing is possible, the texture of the yoghurt gravy may slightly alter upon thawing.

How can I make Doi Maach spicier?

Adjust the red chilli powder quantity according to your spice preference. You can also add a hint of green chilli for an extra kick.

 

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