🇮🇳 Indian

Bengali Doi Maach

Name: Bengali Doi Maach
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 cups, whisked Yogurt; 1 tbsp Ginger Garlic Paste; to taste Salt; 2, finely sliced Onion; 2-inch piece Ginger; 2, slit Green Chili; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 1 Lemon; 500 g, steaks Fish; 1 tsp Red Chili Powder; 3 tbsp Mustard Oil; 1 tsp Green Cardamom

🇮🇳 Indian

Bengali doi maach, fish poached in ginger-yogurt gravy, white and gentle. Tart, fiery, done in minutes — fish waits for no one. Serve with steamed rice and lemon wedges.

Prep 15 min Cook 33 min Serves 3 Medium

Ingredients

Yogurt2 cups, whisked
Ginger Garlic Paste1 tbsp
Saltto taste
Onion2, finely sliced
Ginger2-inch piece
Green Chili2, slit
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Lemon1
Fish500 g, steaks
Red Chili Powder1 tsp
Mustard Oil3 tbsp
Green Cardamom1 tsp

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Marinate the fish briefly — salt, turmeric, a squeeze of lemon — no longer or it cooks in the acid.
2
Sear the fish in hot oil, two minutes a side, and remove before it is fully done.
3
In the same oil, fry onions till golden, add ginger garlic paste and the ground spices; cook till the oil separates.
4
Pour in water or coconut milk, slide the fish back in with the yogurt, and simmer gently five to seven minutes — no more.
5
Scatter the ginger and cilantro, squeeze lemon over, and serve straight from the pan.

Chef's tip

Salt the fish 15 minutes ahead; it firms the flesh for frying.

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Video: Doi Maach Recipe In Bengali Style | Fish Cooked In Curd Gravy | #shirleybaidya #doimaach · on YouTube