Discover the secrets to creating a delectable Bengali delicacy known as Doi Maach. You can cook this traditional fish curry, infused with the tangy goodness of curd/yogurt, in a mere half hour using the steps outlined in this recipe!
Jump to:
- Debjani's Note - Why I love Doi Maach
- Watch how to make Doi Maach
- Recipe Variations - Doi Maach
- Ingredients
- Step-by-step instructions - Doi maach on microwave / stovetop / induction
- Frequently Asked Questions
- Here's how I cook Doi Maach at Debjanir Rannaghar!
- Recipe Card
- Fish Recipes from Debjanir Rannaghar
- Yogurt or curd-based recipes
- Have you tried the Doi Maach Recipe from Debjanir Rannaghar!
- Here's the Bengali Doi Pona recipe pin for your Pinterest board!
Debjani's Note - Why I love Doi Maach
Doi Maach, a fish curry recipe that I find to be the simplest. I first tried my hand at it while living in a hostel, relying on my mother's guidance and a spirit lamp. Later on, when I found myself alone and working in Bihar, I began cooking it regularly. And even after getting married and moving to Delhi, where I endured a daily commute of nearly 50 kilometers, I continued to make it. Nowadays, I turn to this recipe whenever I'm short on time or exhausted after a long day at the office, or when I need to prepare a large quantity of food. What makes it even better is that it doesn't require frying the fish, making it perfect for someone like me who lacks energy. Most importantly, both Mehebub and Pasta never complain when I serve them Doi Maach!
Watch how to make Doi Maach
Recipe Variations - Doi Maach
I've had the pleasure of tasting various versions of Doi Maach. My grandmother used to make it by frying the fish first. Her Doi Maach was quite similar to Bengali Fish Curry, with a gravy made from onions, ginger, garlic, and of course, yogurt.
Then there's Chordibhai's Doi Maach. Unlike Dida, she never fries the fish chunks. Her recipe is actually quite simple. Chordibhai marinates the fish in yogurt and a mixture of sugar, salt, chili powder, and mustard oil, then slow cooks it.
However, when I'm short on time but craving a delicious fish curry, I prefer Chordibhai's recipe over Dida's. I find it to be more authentic in this regard. Doi Maach, also known as Doi Rui/Katla or Doi Pona, is a modified version of Doi Ilish, which is made with Hilsa fish. Just like with Doi Ilish, we don't fry the fish for Doi Maach. Instead, we steam it.
I've made a slight modification to Chordibhai's recipe to suit my taste. I like to add a bit of onion paste along with the ginger-garlic paste in my Doi Maach. It gives it a slightly different flavor.
Ingredients
Lastly, let me emphasize that Doi Maach is perfect for simple cooking, as I may have previously mentioned 🙂 ! With just a handful of essential ingredients and a quick boil, you're good to go! Personally, I prefer using the microwave for a hassle-free cooking experience. However, if a microwave is not accessible, you can simply boil it in a pan, and you're all set!
Step-by-step instructions - Doi maach on microwave / stovetop / induction
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First, wash the fish pieces well. Then, sprinkle a little salt and turmeric powder on them to marinate them.
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In a large bowl, ideally a glass one with a lid, stir the plain yogurt until it's smooth
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After that, add the onion paste, ginger paste, garlic paste, Bengali garam masala powder, Kashmiri chili powder, turmeric powder, sugar, salt, and mustard oil to the yogurt. Mix everything together thoroughly.
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Mix everything together thoroughly. Next, pour in at least two cups of water to thin the mixture.
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Add the fish pieces, making sure each one is fully covered in the yogurt mixture.
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Let them sit and soak up the flavors for about 45 minutes to an hour.
- To cook Doi Maach in the microwave
Put the fish and its marinade into a microwave-safe bowl with a lid. Microwave it on medium heat (40%) for 20 minutes. After this, take off the lid and add the sliced green chilies. Then, microwave it again on high heat (100%) for another 10 minutes. This will give the Doi Maach a lovely green chili smell without making the chilies lose their bright color. Stir the mixture and cook it gently over low heat for 15 minutes. Afterward, raise the heat to high, add green chilies in excess, and cook for another 5 minutes. Let the dish sit for 10 minutes before you serve it.
- To cook Doi Maach in the induction/stovetop
If you're cooking Doi Maach on an induction cooktop, the steps are exactly the same as cooking on a regular stove. You can watch the video below to see how it's done. Basically, you need to cook the fish with the mixture on low heat for 15 minutes and stir in between. Then, based on need, cook on high flame for 5 minutes or so. Then switch the flame/induction off and enjoy the fish curry.
Frequently Asked Questions
Including wheat flour in the curd mixture is a widely used method, but it negatively impacts the taste of doi maach and interferes with the delicate yogurt curry. My suggestion is to prioritize thorough mixing of curd or yogurt with spices and, of course, mustard oil. Cooking this mixture on low heat and stirring intermittently will prevent curdling without the need for wheat flour to thicken the curry.
Plain curd or unflavored Greek yogurt is suitable for cooking doi mach, a traditional Bengali dish. In India, we typically use tawk doi, which is readily available as dahi. If you are not in India, finding yogurt should be a simple task!
In India, especially in West Bengal, Rohu or Katla fish are commonly preferred, but if you are outside of India, Salmon is also a suitable alternative.
Here's how I cook Doi Maach at Debjanir Rannaghar!
Recipe Card
Doi Maach (Bengali Fish Curry cooked with plain curd) | Bengali Doi Mach Recipe
Discover a simple yet delectable recipe for Doi Maach, a traditional Bengali fish curry. This signature dish, which boasts a base of curd or yogurt, can be prepared effortlessly in just half an hour by following the steps outlined below.
Ingredients
- 6 pieces Fish Chunk around 500g
- 200 g Plain Curd
- 3 tablespoon Onion Paste Optional
- 1 tablespoon Ginger Paste Optional
- 1 tablespoon Garlic Paste Optional
- 3-4 Green Chilli
- ½ teaspoon Bengali Garam Masala Powder
- ½ teaspoon Kashmiri Chilli Powder
- 1 teaspoon Turmeric Powder
- 1 tablespoon Sugar
- 2 tablespoon Mustard Oil
- 1 teaspoon Salt or to taste
Instructions
- Ensure that the Fish chunks are thoroughly washed before applying a small amount of Salt and Turmeric Powder to them.
- In a large bowl (preferably a Glass Bowl with a lid), whisk the plain curd or plain yogurt using a spoon.
- Next, incorporate the Onion Paste, Ginger Paste, Garlic Paste, Bengali Garam Masala Powder, Kashmiri Chilli Powder, Turmeric Powder, Sugar, Salt, and Mustard Oil into the yogurt, ensuring they are well combined.
- To dilute the mixture, add a minimum of two cups of water.
- Place the Fish pieces onto the yogurt mixture, ensuring that each piece is evenly coated, and allow them to marinate for approximately 45 minutes to 1 Hour.
To Make Doi Maach in the Microwave
- Place the fish, along with the marinade, into a microwave-safe bowl that has a lid.
- Microwave the bowl on medium heat, or 40%, for 20 minutes.
- Following this, uncover the bowl and insert sliced green chilies.
- Proceed to microwave the bowl on high heat, or 100%, for an additional 10 minutes. This will infuse the Doi Maach with a delightful scent of green chilies while preserving their vibrant color.
Making Doi Maach in a normal Stovetop
- If a microwave oven is not accessible, simply place the fish in a pan with the curd mixture and cook over low heat for 15 minutes.
- Then, increase the flame to high and cook for an additional 5 minutes after adding green chilies.
- Allow the dish to rest for 10 minutes before serving.
Video
Notes
- Instead of plain curd, you can use Yogurt with no added flavor.
- You can skip Onion, garlic, and ginger.
- You may skip the Turmeric powder if you want your curry a bit whiter.
Nutrition
Fish Recipes from Debjanir Rannaghar
Yogurt or curd-based recipes
- Bhetki Maach Bhapa (also known as Bhapa Maach with Barramundi)
- Bhapa doi (also known as bengali steamed yogurt)
- Bengali paneer kosha recipe
- Baked soan papdi and mishti doi cheesecake topped with mini gulab jamun
- Doi murgi (also known as Kolkata style doi chicken | Bengali curd based chicken curry recipe)
Have you tried the Doi Maach Recipe from Debjanir Rannaghar!
Please inform me of your experience and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Bengali Doi Pona recipe pin for your Pinterest board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Debjani Chatterjee Alam says
I've provided this recipe in two ways: for cooking on a stovetop or induction, and also for cooking in a microwave. Both methods work perfectly well. If you're searching for a simple microwave fish curry recipe, then this doi maach recipe is exactly what you need.