Doodh Maach is a flavorful and indulgent Bengali fish curry. What sets this dish apart is the distinctiveness of the gravy, which is made with milk.
Jump to:
- Debjani's Note
- Doodh Maach aka Bengali Fish Curry cooked with Milk!
- Recipe Tips - How to balance the flavors while cooking Dudh Mach!
- Frequently Asked Questions
- Here's how I cook Doodh Maacha at Debjanir Rannaghar!
- Recipe Card
- Debjani's Cooking Tips!
- Other Fish Recipes from Debjanir Rannaghar!
- Have you tried the Doodh Maach Recipe from Debjanir Rannaghar!
- Doodh Maach Pin for your Pinterest Board!
Debjani's Note
I hadn't intended to write about Doodh Maach, but this particular post holds significance because it was prompted by a reader's request for the recipe. When someone who has committed to following my humble blog asks for something, it would be remiss of me to ignore their plea. And so, here it is.
Doodh Maach aka Bengali Fish Curry cooked with Milk!
Fish cooked with milk, known as "Doodh Maach," isn't something I prepare frequently. I usually prefer to use yogurt when cooking fish, whether it's Doi Maach with Rohu or Katla, or Doi Ilish. However, given the richness of milk, it can be easily incorporated into fish dishes (with caution to avoid curdling). My recipe for Doodh Maach is an improvisation, as I don't have a set recipe for it.
Recipe Tips - How to balance the flavors while cooking Dudh Mach!
To keep the dish creamy white, I decided to stick to the color of milk and omitted turmeric powder, which is commonly used in Bengali-style fish dishes. Since milk itself is rich, I decided to enhance the richness by adding a little cashew nut paste and ghee. To keep the flavors light, instead of using onion paste, I used boiled onion paste and a sprinkle of "Beresta" (onion crisps) and a touch of spices.
I chose to use "Katla" fish for my Doodh Maach, but Rohu, Bhetki, or any fish with large bones can also be used, depending on availability. I opted for a thick gravy for my Doodh Maach.
Both Mehebub and I really enjoyed the Doodh Maach dish, and Pasta even asked for more of the sauce! I'm eager to hear what my readers think.
Frequently Asked Questions
Doodh Maach is a popular Bengali fish curry that is loved by many. It is a creamy and subtle curry that is cooked with milk, making it a unique and delicious dish. However, choosing the right fish for this curry is crucial. You can use any big carp such as Rehu aka Rui Maach, Katla mach, Bhetki aka Indian Baramundi, or Salmon to cook this fish curry. These fish are perfect for this curry as they have a firm texture that holds up well in the creamy sauce.
Doodh Maach is that it is not a tangy fish curry. Instead, it is a white korma-like curry that is mild and creamy. The use of milk in the curry gives it a rich and velvety texture, making it the perfect Bengali comfort fish curry beyond macher jhol.
While Doodh Maach may seem like a complicated dish to make, it is actually quite simple. However, it is important to be careful while cooking the gravy with milk. If not cooked carefully, the milk will curdle and ruin the dish. So, it is best to keep the heat low and stir the curry frequently to prevent the milk from curdling.
Doodh Maach is a delicious and unique fish curry that is loved by many. With the right fish and careful cooking, it can be a simple and easy dish to make at home. So, the next time you want to try something new and exciting, give Doodh Maach a try and experience the rich and creamy flavors of this Bengali delicacy.
Here's how I cook Doodh Maacha at Debjanir Rannaghar!
Recipe Card
Doodh Maach | Fish cooked with Milk
Doodh Maach, also known as Fish in Milk, is a delightful Bengali fish curry that stands out for its rich flavors and enticing aroma. What sets this dish apart is the delectable gravy prepared with milk, giving it a truly distinctive taste.
Ingredients
- 8 pieces Katla Mach/ Rehu Fish Chunks
- 500 ml Boiled Milk
- 50 g Cashew nut
- 4 Onions
- 1 Tsp. Ginger Paste
- 2 Tsp. Garlic Paste
- 1 Tsp. Green Chili Paste
- 2-3 Whole Green Chili
- ¼ bunch Cilantro
- 1 Bay Leaf
- 3 Green Cardamom Whole
- 1 Black Cardamom whole
- 1 Dry Red Chili
- 1 " Cinnamon Stick
- 1 Tsp. Bengali Garam Masala Powder
- 1 Tbsp. Sugar
- 1 Tsp. Salt or to taste
- 5 Tbsp. Mustard Oil
- 1 Tbsp. Ghee
Instructions
- Apply ¼ teaspoon of salt to the fish pieces and let them sit for 10 minutes.
- Cook 2 onions and blend them into a smooth paste.
- Finely dice the remaining onions.
- Create a paste with the soaked cashew nuts after 10 minutes of soaking.
- Next, heat the mustard oil in a pan until it changes color, then fry the diced onion until it becomes brown and crispy. Separate the fried onions from the oil.
- Gently fry the fish in the remaining oil and remove from the oil.
- Next, include Ghee in the remaining oil and heat it adequately.
- Enhance the Ghee-Oil blend with Bay Leaf, Green Cardamom, Whole Black Cardamom, Dried Red Chili, and Cinnamon Stick.
- Introduce the Boiled onion paste and continue cooking until the oil separates.
- Incorporate Ginger and Garlic Paste and Green Chili Paste, and cook for an additional minute on a lower flame.
- Subsequently, warm the milk for 1-2 minutes and add it to the seasoned spices, along with salt and sugar.
- Maintain a low flame and thoroughly combine the ingredients.
- Add the fried fish pieces and cook on a low flame for 5-7 minutes or until the gravy thickens to the desired texture.
- To finish Doodh Maach, garnish it with Slit Green Chilies and Fried onions.
- Serve Dudh Mach hot with steamed rice.
Notes
Debjani's Cooking Tips!
- Instead of using Katla Fish, Rohu, Bhetki, or any fish with bones can be used instead.
- If you have a nut allergy, you can substitute cashew nuts with poppy seed paste.
- The gravy can also be a thinner consistency instead of the thick gravy I prepared.
Nutrition
Other Fish Recipes from Debjanir Rannaghar!
- Piajkoli ar Aloo diye Tangra Macher Jhol (Also known as Bengali Light fish curry prepared with Tyangra Maach, Onion Stalks and Potato)
- Shorshe Bata diye Parshe Macher Jhal (Also known as Mullet Fish in Mustard Gravy)
- Biye Barir Macher Kalia (Also known as Bengali Fish Kalia)
- Ilish Macher Tok (Also known as Ilish Macher Tawk)
- Charapona Macher Kabiraji Jhol (Also known as Charapona Macher Jhol)
- Bengali Macher Matha diye Bhaja Muger Dal (Also known as Macher Muro Diye Dal)
- Macher Teler Chorchori (Also known as Fish Fat Mishmash with Potatoes and Eggplant)
- Aloo Fulkopi diye Macher Jhol (Also known as Bengali fish curry)
- Doi Maach (Also known as Fish in Yogurt Curry)
Have you tried the Doodh 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 dolonchttrj@gmail.com or on Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.
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Doodh Maach 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.
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