Doodh Maach | Fish cooked with Milk
 
Prep time
Cook time
Total time
 
Doodh Maach or Fish cooked with milk is a rich and aromatic fish curry well served with steamed rice
Author:
Recipe type: Fish
Cuisine: Bengali
Serves: 4 people
Ingredients
  • Katla Mach/ Fish Chunks: 8 pieces
  • Boiled Milk: 500 ml.
  • Cashew nut: 50g
  • Onion: 4
  • Ginger Paste: 1 Tsp.
  • Garlic Paste: 2 Tsp.
  • Green Chili Paste: 1 Tsp.
  • Whole Green Chili: 2-3
  • Cilantro: a few
  • Bay Leaf: 1
  • Green Cardamom (Whole): 2-3
  • Black Cardamom (whole): 1
  • Dry Red Chili: 1
  • Cinnamon Stick: 1"
  • Bengali Garam Masala Powder: 1 Tsp.
  • Sugar: 1 Tbsp.
  • Salt: to taste
  • Mustard Oil: for Frying fish
  • Ghee: 1 Tsp.
Instructions
  1. %Doodh MaachRub 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 colour 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 MaachNow add Ghee to the leftover oil and heat sufficiently.
  8. Temper the Ghee-Oil mixture with Bay Leaf, Green Cardamom, Black Cardamom(whole), Dry Red Chili, and Cinnamon Stick.
  9. Add Boiled onion paste and cook till oil leaves the side.
  10. Add Ginger and Garlic Paste and Green Chili Paste and again cook for one more minute and slow down the flame.
  11. Now heat the milk for 1-2 minutes and add the milk to the friend spices followed by salt and sugar.
  12. Keep the flame on the lower side and mix thoroughly.
  13. Now add fried fish pieces and cook on low flame for 5-7 minutes or until the gravy thickens to desired consistency.
  14. 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 cane 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.
Recipe by Debjanir Rannaghar at https://kitchenofdebjani.com/2017/06/doodh-maach/