Returning form office with hell lot of tiredness and craving for the homecooked Maach-bhat. Those are the days of Doi Maach along with a plate full of rice. Get-togethers at home where I have to serve a five-course Bengali meal; those are the days for cooking Doi Maach.
Dida used to prepare Doi Maach after frying the fishes. Dida’s Doi Maach was quite similar to Bengali Fish Curry.She used to fry fish pieces and the gravy was prepared with Onion, Ginger, Garlic and obviously Curd.
Then there is Chordibhai’s Doi Maach. Chordibhai never fries fish chunks while preparing Doi Maach. Her recipe is actually quite simple. She just marinates fish chunks with Curd and a mixture of Sugar, Salt, Chili Powder and Mustard Oil and then prepares the dish by slow boiling.
However, I prefer Chordibhai’s recipe over Dida’s recipe whenever I am out of time but in need of a good fish curry. Moreover, I found chordibhai’s recipe more authentic in this regard. Doi Maach or Doi Rui prepared with Rohu fish is a modified version of Doi Ilish prepared with Hilsa fish. While cooking Doi Ilish we don’t fry fish instead we steam it and for me, the same applies to Doi Maach a.k.a Doi Rui.
I have modified Chordibhai’s Recipe a bit according to my taste. I prefer to add little Onion paste along with Ginger-Garlic paste in my Doi Maach to give it a bit different taste. So Onion, ginger, and garlic are optional but this is how I prepare Doi Maach at Debjanir Rannaghar.
Last but not the least; Doi Maach is ideal for bachelor cooking, have I mentioned that 🙂 ! Since you need some basic ingredients and then few minutes of boiling and voila! I mostly make Doi Maach in Microwave for hassle-free cooking and if you are not available with a Microwave then just boil it in a pan and you are done!
- Serves: 5-6 People
- Serving size: 150g
- Calories: 215
- Fat: 11.4g
- Saturated fat: 2.6g
- Carbohydrates: 18.5g
- Sugar: 6.1g
- Sodium: 674mg
- Fiber: 1g
- Protein: 9.4g
- Cholesterol: 20mg
- Rohu Fish/ Rui Maach: 5-6 big size Pieces (around 500g)
- Plain Curd: 200g
- Onion Paste: 2 Tbsp. (Optional)
- Ginger Paste: ½ Tsp. (Optional)
- Garlic Paste: ½ Tsp. (Optional)
- Green Chilli: 3-4
- Bengali Garam Masala Powder: ½ Tsp.
- Kashmiri Chilli Powder: ½ Tsp.
- Turmeric Powder: 1 Tsp.
- Sugar: 1 Tbsp.
- Mustard Oil: 2 Tbsp.
- Salt: to taste
- Wash Fish chunks thoroughly and rub little Salt and Turmeric Powder to the Fish Pieces.
- Take Plan curd in a big Bowl (I prefer to use Glass Bowl with a lid) and beat the Curd using a spoon.
- Now add Onion Paste, Ginger Paste, Garlic Paste, Bengali Garam Masala Powder, Kashmiri Chilli Powder, Turmeric Powder, Sugar, Salt and Mustard Oil to the Yogurt and give it a proper mix.
- Now place Fish pieces over the Curd mix and coat all the fishes properly and then leave it for around 45 minutes to 1 Hour.
- Transfer the Fish with the entire marinade in a microwave-safe bowl with a lid.
- Put it in the Microwave oven and cook for 20 minutes in 40% or medium heat
- After that open the Lid and add slitted Green Chillies and again cook in 100% or in high for 10 minutes. This will give Doi Maach a fresh aroma of Green Chillies without tempering the green color of Chilies.
- If you are not available with a Microwave Oven then just take fish with the Curd Mixture in a Deep vessel and cook for 15 minutes in low flame and then for 5 minutes after adding Green Chilies in high flame.
- Give the dish a rest of 10 minutes before serving!
You can skip Onion, garlic, and ginger.
Turmeric Powder is optional as well.
Fish Recipes from Debjanir Rannaghar apart from Doi Maach:
- Tel Koi
- Mawa Ghater Ilish Macher Lejar Bhorta
- Ilish Macher Korma
- Doodh Maach
- Shutki Chingri Bhorta
- Aloo Fulkopi diye Macher Jhol
Have you tried the Doi Maach Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on email@example.com or in Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.