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%Bengali Doodh Maach Recipe Debjanir Rannaghar

Doodh Maach | Fish cooked with Milk


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Description

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

Units Scale
  • 8 pieces Katla Mach/ Rehu 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. Salt or to taste
  • 5 Tbsp. Mustard Oil
  • 1 Tbsp. Ghee


Instructions

%Doodh Maach

  1. Apply 1/4 teaspoon of salt to the fish pieces and let them sit for 10 minutes.
  2. Cook 2 onions and blend them into a smooth paste.
  3. Finely dice the remaining onions.
  4. Create a paste with the soaked cashew nuts after 10 minutes of soaking.
  5. 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.
  6. Gently fry the fish in the remaining oil and remove from the oil.
  7. %Doodh Maach
  8. Next, include Ghee in the remaining oil and heat it adequately.
  9. Enhance the Ghee-Oil blend with Bay Leaf, Green Cardamom, Whole Black Cardamom, Dried Red Chili, and Cinnamon Stick.
  10. Introduce the Boiled onion paste and continue cooking until the oil separates.
  11. Incorporate Ginger and Garlic Paste and Green Chili Paste, and cook for an additional minute on a lower flame.
  12. Subsequently, warm the milk for 1-2 minutes and add it to the seasoned spices, along with salt and sugar.
  13. Maintain a low flame and thoroughly combine the ingredients.
  14. Add the fried fish pieces and cook on a low flame for 5-7 minutes or until the gravy thickens to the desired texture.
  15. To finish Doodh Maach, garnish it with Slit Green Chilies and Fried onions.
  16. 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 Cashewnut with poppy seed paste.
  • The gravy can also be a thinner consistency instead of the thick gravy I prepared.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Fish
  • Method: cooking
  • Cuisine: Bengali

Nutrition

  • Serving Size: 200g
  • Calories: 657
  • Sugar: 34.1g
  • Sodium: 1344mg
  • Fat: 33.7g
  • Saturated Fat: 8.1g
  • Carbohydrates: 42.9g
  • Fiber: 2.5g
  • Protein: 47.8g
  • Cholesterol: 92mg
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