DOI MAACH (FISH IN YOGURT SAUCE)

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Doi Maach or Fish in yogurt sauce is a lip-smacking Bengali delicacy of steaks of freshwater fish simmered in a spicy yogurt sauce and aromatic spices.

Bengalis are known for their love of Maach (fish) and Mishti (sweets). If there is one thing that they cannot survive without (not considering the life essentials), that has to be fish. Nothing can make a Bengali happier than a scrumptious meal of fish and rice followed by a sweet deluge.

WHAT IS DOI MAACH?

 

In Bengali, Doi means yogurt and Maach is fish. So, Doi Maach pretty much means yogurt fish or fish cooked in yogurt. It is one of the most loved dishes in Bengali Cuisine that you cannot afford to miss. It is an easy-to-make recipe that is typically prepared with freshwater fish like Rui and Katla. The gravy is a perfect balance of sweet and spicy, sure to tantalize your tastebuds. 

The recipe of Doi Maach varies widely with some people preferring the white gravy. Usually, for the white gravy, the fish is not fried and no turmeric or chili powder is used to avoid any color. The raw fish is simmered in a spiced yogurt sauce rendering the white color. I have grown up eating the other version and that is what I am going to share today.

 

ABOUT THE RECIPE

The Doi Maach recipe that I will be sharing today, is my family recipe. It is so awesome that people literally line up outside my home when I make it. Trust me, I am not exaggerating! You have to try it to believe it.

Thick steaks of freshwater fish are fried and then simmered in a gravy consisting of yogurt, onion, ginger, garlic, whole spices, and powdered spices. The final result is a thick and delicious gravy with tender fish steaks that have absorbed all the wonderful flavors of the gravy. Serve it with steamed rice for a complete meal.

The best part is that making this won't break your back, it is simple, and you will have lunch ready in a mere 40 minutes. Just follow through with my easy step-by-step recipe and nail it like a pro!

INGREDIENTS

You will need the following to make Doi Maach

1. Fish - washed and cut into thick stakes.
2. Yogurt
3. Whole spices - Bay leaf, cumin seeds, dry whole red chili, cloves, cardamom, and cinnamon
4. Powdered spices - Turmeric, cumin, coriander, red chili, and garam masala.
5. Onion, ginger, garlic, and green chilies.
6. Salt and sugar
7. Oil and Ghee

HOW TO MAKE IT?

Smear the fish with salt and turmeric powder. Keep aside.

Make a fine paste of onion, ginger, garlic, and green chili.

Heat oil in a pan. Fry the fish pieces, flip and fry until a light golden. Remove with a slotted spoon and keep aside.

Heat oil in a skillet and temper with whole spices. Add some sugar and allow it to caramelize. 

Now add the onion paste and saute until the raw smell is gone. 

Add all the powdered spices one by one except the garam masala followed by the beaten yogurt. Add salt and continue to cook until the oil separates.

When the oil separates from the sides, add some warm water. Cover with a lid and cook at low-medium heat. When the gravy starts to bubble, add the previously fried fish. Add some more sugar and green chiles. Allow the fish to simmer in the sauce for some time. 

Finish off with garam masala and a drizzle of ghee.

FREQUENTLY ASKED QUESTIONS

What kind of fish is best for making Doi Maach?

Traditionally firm-fleshed freshwater fish like Rui or Katla is used to make Doi Maach. But if you cannot hunt down fresh steaks of Rui or Katla, you may use the following other fish varieties:

• Mahi Mahi
• Salmon
• Trout
• Halibut 
• Sea Bass
  

How much should I fry the fish?

Fry the finish until it is golden yellow. Frying both sides in hot oil for just 2 minutes should be enough. The fish should not be crispy and crusty but soft and fried just right. 

How can I make the gravy lighter?

For a lighter gravy, avoid using onion, ginger, and garlic paste. Instead, whisk in onion juice (grated onion and then squeeze out the juice) and ginger juice with the yogurt. Now add this to the tempered oil, followed by the powdered spices, and proceed as usual.

Can I replace the ghee?

If you don’t have Ghee (clarified butter) at home then you skip it. But, I highly recommend using ghee because of the beautiful aroma and silkiness that it imparts to the gravy.

Can I make Doi Maach without onion, ginger, and garlic?

While onion adds body and sharpness to the gravy, there are many who prefer Doi Maach without onion. If you would like to skip the onions, here is what you can do:

• Smear the fish with salt and turmeric powder. Fry the fish pieces lightly and keep aside.
• Make a fine paste of yogurt and all the powdered spices except Garam Masala.
• In a pan, heat some ghee and add whole spices. As it gets fragrant, add the yogurt paste and keep stirring in medium heat. When the oil separates from the sides, add some warm water. Cover with a lid and cook at low-medium heat. 
• When the gravy starts to bubble, add the previously fried fish. Add some salt, sugar, and green chiles. Allow the fish to simmer in the sauce for some time. Finish off with garam masala and finely chopped cilantro.

SERVING SUGGESTIONS

Serve Doi Maach with steaming hot basmati rice. It also tastes great with Sweet pulao and Bengali style fried rice.

STORING SUGGESTIONS

You can store the leftovers in an airtight container in a refrigerator and consume within 3 days. Make sure not to heat in a microwave. Heat in a skillet for 6-8 minutes. Splash some water if the gravy seems too dry. You can add some ghee for freshness.

You can also make the gravy ahead of time and store it. Whenever you are ready to serve, simply fry the fish pieces and allow to simmer in the gravy for 5 minutes. Finish off with garam masala.

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DOI MAACH (FISH IN YOGURT SAUCE)

Yield: 6

Author: The GradChef

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Doi Maach or Fish in yogurt sauce is a lip-smacking Bengali delicacy of steaks of freshwater fish simmered in a spicy yogurt sauce and aromatic spices.

Ingredients

• 2 lb firm-fleshed fish washed and cut into steaks or large chunks
• 1 medium red onion
• 1-inch ginger root
• 4-6 cloves of garlic
• 1 bay leaf
• 1 dry red chili
• 1-inch cinnamon
• 2-3 Cloves
• 3-4 green cardamoms
• 1/2 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp red chilly powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp Garam Masala
• 1 cup yogurt finely beaten
• 2-3 green chilies
• Salt to taste
• 2 tsp sugar
• 4 tbsp oil
• 2 tsp ghee

Instructions

1. Smear the fish with salt and turmeric powder. Keep aside.
2. Make a fine paste of onion, ginger, garlic, and one green chili.
3. Heat oil in a pan. Fry the fish pieces, flip and fry until a light golden. Remove with a slotted spoon and keep aside.
4. Heat oil in a skillet and temper with whole spices. Add some sugar and allow it to caramelize.
5. Now add the onion paste and saute until the raw smell is gone.
6. Add all the powdered spices one by one except the garam masala followed by the beaten yogurt. Add salt and continue to cook until the oil separates.
7. When the oil separates from the sides, add some warm water. Cover with a lid and cook at low-medium heat. When the gravy starts to bubble, add the previously fried fish. Add some more sugar and green chiles. Allow the fish to simmer in the sauce for some time.
8. Finish off with garam masala and a drizzle of ghee.

Notes:

• This recipe works best with Rui or Katla fish.
• Use full-fat yogurt for the creamiest gravy.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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