How to make Doi Mach - A speciality from Bengal – fish cooked with yogurt and other spices.

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Rohu Fish (रोहू मछली), Yogurt (दही)

Cuisine : Bengali

Course : Main Course Seafood

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Doi Mach
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The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

For more recipes related to Doi Mach checkout Bengali Fish Curry, Fish Moilee, Macher Kalia, Chinese Style Steamed Fish . You can also find more Main Course Seafood recipes like Ilish Macher Paturi, Five Spice Fish Stir Fry, Bangda Udadmethi, Tisryache Kalvan.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Doi Mach Recipe

  • Rohu Fish cut into 1 inch thick slices 600 grams

  • Yogurt

  • Yogurt 1 cup

  • Salt to taste

  • Ghee 2 tablespoons

  • Bay leaves 2

  • Cloves 4-6

  • Green cardamoms 3-4

  • Onions grated 2 small

  • Green chillies slit 3

Method

Step 1

Whisk yogurt, add salt and marinade fish in this for twenty minutes.

Step 2

Heat ghee in a kadai and add bay leaves, cloves and green cardamoms. Cook for fifteen seconds.

Step 3

Add grated onions. Sauté for five to seven minutes. Add slit green chillies and fish along with the yogurt. Bring to a boil.

Step 4

Cover and cook on a low heat for seven to eight minutes.