Doi Maach Recipe | Doi Katla | Bengali Style Fish in Yogurt Sauce | Kitchenstagram
Doi Maach, a beloved dish in Bengali cuisine, is a yogurt-based fish curry that strikes a perfect balance between mild spices and a subtle tanginess. Unlike other fiery fish curries, this dish is light, comforting and ideal for warm summer days. The yogurt in the gravy adds a creamy texture and a delicate sourness, making it an irresistible combination with steamed white rice.
Traditionally, freshwater fish like Rohu or Katla are used to prepare Doi Maach, as they have a firm texture that holds up well during cooking. This fish is first marinated with spices and lightly fried to enhance its flavour. Then it is gently simmered in a fragrant yogurt-based sauce infused with whole spices such as bay leaves, cardamom, cinnamon and cloves. The dish is neither too spicy nor too rich, making it a perfect comfort meal.
A common challenge when cooking with yogurt is preventing it from curdling. However, a simple trick ensures a smooth and creamy consistency- using room-temperature yogurt and whisking it well before adding it to the gravy. Slowly incorporating it into the dish while stirring continuously prevents any lumps from forming.
What makes Doi Maach special is its versatility. While the traditional preparation is mild, some variations include a hint of sugar to balance the flavours or a dash of green chilies for those who prefer a bit of heat. The recipe may slightly differ from one household to another, but the essence remains the same- a deliciously mellow fish curry that is easy to prepare yet packed with authentic Bengali flavours.
Doi Maach is often reserved for special occasions, family gatherings, or leisurely weekend meals. Its creamy, mildly spiced gravy complements the tender fish, making it a favourite among both fish lovers and those new to Bengali cuisine. Whether you’re exploring regional dishes or simply looking for a comforting, non-spicy fish curry, this classic Bengali delight is definitely worth a try.
Ingredients:
4 pcs. Katla/ Rohu Fish
1 no. Onion, quartered
4 nos. Garlic cloves
1 tbsp Ginger, chopped
2 tbsp Cashew nuts, soaked
2 tbsp Poppy Seeds, soaked
Salt To taste
1/2 tsp Turmeric powder
4 tbsp Mustard Oil
2 nos. Bay Leaves
2 nos. Whole Red Chili
1 inch Cinnamon stick, broken
1 no. Green Cardamom
4 nos. Clove
4 nos. Green chili, slitted
1 cup Yogurt, beaten
1 tsp Garam Masala
1 tbsp Green Chili, chopped
1 tbsp Fresh Coriander, chopped
Preparation:
- Step 1: In a wok add water and quartered onion. Boil till onions are mushy and turn off the flame. Set aside and let cool.
- Step 2: In a blender add soaked poppy seeds and cashew nuts and blend into a smooth paste. Transfer into a bowl and set aside.
- Step 3: Then add garlic cloves, chopped ginger and the boiled onions into a blender and blend into a smooth paste. Set aside.
- Step 4: Marinate the fish pieces with 1 tsp salt and turmeric powder and set aside for 10-15 minutes.
- Step 5: In a wok, add mustard oil and let it heat. When smoking, gently slide the fish pieces and put the flame on medium. The fish should be lightly fried just a little bit of colour on one side. Once both sides are done, take the fish out of the oil and keep aside.
- Step 6: In the same oil, add bay leaves, whole red chili, broken cinnamon stick, cloves, green cardamom and green chilies and let them splutter.
- Step 7: Then add onion, ginger-garlic paste and fry for 5-6 minutes.
- Step 8: Add the cashew nut & poppy seed paste and fry for 4-5 minutes or till oil starts to separate, on medium heat.
- Step 9: Add a little bit of water, salt to taste and jaggery, stir to combine and let the gravy simmer for few minutes.
- Step 10: Then add the fried fish, cover and cook for 5-6 minutes on low heat.
- Step 11: Then add beaten yogurt and stir to combine. Simmer the sauce for few more minutes on lowest possible heat.
- Step 12: Add Garam masala, chopped green chili and chopped fresh coriander, stir to combine. Turn off the heat.
- Step 13: Serve Doi Maach with steamed rice. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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