Doi Maach (curd Fish)

Doi Maach is a Bengali preparation wherein fish is cooked along with spices and then curd is added at the end to change the flavor and texture of the curry. The taste is quite different as it does not have the typical mustard base. The First time I had this recipe was in ‘ Annaprasana’ of one of my colleagues’ daughter. In Bengal it is called ‘ Mukhe Bhaat’ where the Maternal uncle of the baby introduces solid food to the baby by feeding Curd and rice. It is a ceremonial time and the entire family and friends are invited for lunch. When my colleague invited me for the occasion, I could not stop myself as they serve all the traditional Bengali food. Though, I have had been to Bengali celebrations earlier and enjoyed Fish paturi, Sorshe illish and Kosha mangsho but this recipe of Doi maach was unique. Later I learnt the recipe from her.

photo of Doi Maach
photo of Doi Maach
photo of Doi Maach
Total votes: 687

Sapna Shaw's Secret Indian Recipe !
Serves: 
4

Preparation Time: 
15 Min
Cooking Time: 
40 Min

Complexity: 
Medium


Ingredients: 
Rohu/ Katla / Bhetki fish – 300 grams
Onion paste – 2 medium sized onions
Ginger and garlic paste – 2 tablespoon
Red chili paste – 1 tablespoon or as per taste
Turmeric powder – ½ tablespoon
Cumin seeds – ¼ tablespoon
Cinnamon – ½ inch piece
Cloves – 2 piece
Cardamom – 2 piece
Dahi (Curd) – 4-5 tablespoon thick curd or ½ cup thin home made curd.
Coriander leaves - For garnishing (Optional)
Garam masala – a pinch
Salt – As per taste
Sugar – To taste
Mustard oil – 6 tablespoon
Directions: 
Wash and clean the fish and marinate with half of Turmeric powder, 2 tablespoon of onion paste and 1 tablespoon of ginger and garlic paste for 15 mintues.
Heat oil in a pan and put the fish pieces in batches and fry till they turn golden brown. Take out and keep on separate plate.
In the remaining oil, add Cumin seeds, crushed Cardamom, Cloves and piece of Cinnamon. As soon as they start popping up, add the onion paste and sauté for 5-6 mintues. Follow it with ginger garlic paste, remaining turmeric powder and red chili paste.
Keep sautéing till the masala starts releasing oil from sides. Switch off the gas and let it cool a bit.
In a bowl whisk the curd with water. As the masala is cooled add the whisked curd and mix. Add the required water for curry and fried fish pieces and let the curry bring to a boil.
Add Salt, Sugar and chopped coriander leaves anda pinch of garam masala and let it simmer for 10 mintues. Check the consistency of the gravy. Ideally, it should not be too watery.
Serve hot with steamed rice.