Doi Maach (Fish in Curd)
Doi Maach (Fish in Curd)

Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, doi maach (fish in curd). One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Doi Maach (Fish in Curd) is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Doi Maach (Fish in Curd) is something that I’ve loved my entire life. They are nice and they look fantastic.

Doi Maach, one of the simplest fish curry recipe that I know. 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.

To get started with this particular recipe, we must first prepare a few components. You can have doi maach (fish in curd) using 12 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Doi Maach (Fish in Curd):
  1. Take 6 Fish Curry Pieces of (Rohu/Katla)
  2. Prepare 1/3 Cup Mustard Oil
  3. Get 1 Onion Large
  4. Make ready 1.5 Ginger (inch)
  5. Prepare 8 Cloves Garlic
  6. Make ready 3 Chillis Green , slit
  7. Get 1 Teaspoon Fenugreek seeds (Methi)
  8. Prepare 1 Teaspoon Turmeric Powder
  9. Make ready 4 Tablespoons Curd , beaten
  10. Take 1.5 Teaspoons Sugar
  11. Take To Taste Salt
  12. Prepare 1 Tablespoon Ghee Butter / Clarified

Bengali Doi Maach has marinated pieces of freshwater fish cooked in a yogurt based gravy. The curry is robust, slightly spicy and delicately sour with a balance of curd and spices. The fish is really tender and soft having absorbed the wonderful flavors of the gravy. Thick, meaty fish like mahimahi works best in this doi maach recipe.

Steps to make Doi Maach (Fish in Curd):
  1. Grind together the onion, ginger, and garlic. Now put the paste on a sieve, and squeeze out all the juice.
  2. The fish pieces should be about 5-6 inches long. Marinate with turmeric powder and salt.
  3. Heat the oil in a wok, and add the fish pieces. Fry till both the sides turn golden brown in colour. Remove from wok. Keep aside.
  4. Now pour out some of the oil from the wok. Turn flame to low.
  5. To the remaining oil, add the fenugreek seeds. Wait for the seeds to turn brown. Remove and discard.
  6. Bring the flame to medium. Now pour in the onion-ginger-garlic juice. Let this boil for 1 min.
  7. Add salt, and a pinch of turmeric powder. Stir.
  8. Turn off the flame. Then add in 4 heaped tbsp of curd. Mix well.
  9. Now simmer this for 2 mins.
  10. Finally add in 1 tbsp of sugar. Mix well.
  11. Now slowly place the fried fish pieces into the gravy.
  12. Add in the ghee, and the slit green chillies. Cover and cook for 4-5 mins
  13. The gravy should be slightly sweet. So add in the remaining 1/2 tbsp of sugar if required. Adjust salt.
  14. Serve with rice.
  15. PS: If you add the curd on the flame, it may split.

The fish is really tender and soft having absorbed the wonderful flavors of the gravy. Thick, meaty fish like mahimahi works best in this doi maach recipe. Garnish Bengali Fish Curry with fresh cilantro and serve with basmati rice or Curd Rice for a complete Indian meal. Serve Bengali Doi Maach along with Chingiri Paturi and hot steamed rice for a perfect Bengali weekday lunch or dinner. If you like this recipe, you can also try other Fish recipes such as.

So that’s going to wrap this up with this special food doi maach (fish in curd) recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!