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Doodh Maach | Fish cooked with Milk

Doodh Maach or Fish cooked with milk is a rich and aromatic fish curry well served with steamed rice

Ingredients

Units Scale
  • 8 pieces Katla Mach/ Fish Chunks
  • 500ml Boiled Milk
  • 50g Cashew nut
  • 4 Onions
  • 1 Tsp. Ginger Paste
  • 2 Tsp. Garlic Paste
  • 1 Tsp. Green Chili Paste
  • 2-3 Whole Green Chili
  • 1/4 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. or to taste Salt
  • 5 Tbsp. Mustard Oil
  • 1 Tbsp. Ghee

Instructions

%Doodh Maach

  1. Rub some salt to the fish chunks and leave for 10 minutes.
  2. Boil 2 Onion and make a smooth paste.
  3. Thinly chop rest of the onions.
  4. Make a paste of the Cashew nut after soaking those in water for 10 minutes.
  5. Now heat the Mustard oil in a pan until the oil changes the color and fry the chopped onion until those turn brown and crisp. Strain Fried Onion or Beresta from Oil.
  6. Lightly fry the fishes in remaining oil and strain from the oil.
  7. %Doodh Maach
  8. Now add Ghee to the leftover oil and heat sufficiently.
  9. Temper the Ghee-Oil mixture with Bay Leaf, Green Cardamom, Black Cardamom(whole), Dry Red Chili, and Cinnamon Stick.
  10. Add Boiled onion paste and cook till oil leaves the side.
  11. Add Ginger and Garlic Paste and Green Chili Paste and again cook for one more minute and slow down the flame.
  12. Now heat the milk for 1-2 minutes and add the milk to the friend spices followed by salt and sugar.
  13. Keep the flame on the lower side and mix thoroughly.
  14. Now add fried fish pieces and cook on low flame for 5-7 minutes or until the gravy thickens to desired consistency.
  15. Finish Doodh Maach with Slit Green Chilies and Fried onions and serve hot with steamed rice.

Notes

Debjani's Cooking Tips!

Instead of Katla Fish, Rohu, Bhetki or any fish with bone can be used.
If having the nut allergy, replace Cashewnut with poppy seed paste.
Gravy can be a runny one as well instead of the thick gravy I have made.

Keywords: Doodh mach recipe, bengali macher jhol recipe, debjanir rannaghar

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