Bengalis love their fish, in all forms, shapes and sizes! It’s time for some delicious, mouthwatering, easily prepared fish recipe, Doi Maach! Made with available kitchen ingredients, and is a super match with hot steaming rice. Doi Maach is commonly prepared with Rui or Rohu fish but can also be tried with any other fish of your choice; the taste will be equally good. So let us get started!

Print Recipe
Doi Maach
Course Main Dish
Cuisine Bengali
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Course Main Dish
Cuisine Bengali
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Instructions
Direction
  1. Let us begin with preparing the batter for the gravy. Take 1 cup curd in a bowl and beat it well. Now add 1tbsp besan, 2large onion paste, 2tbsp ginger garlic paste, sprinkle some salt and sugar as per your taste and whisk it well. When done keep it aside, to be used later in the recipe. Take the 4 fresh pieces of Rui or Rohu fish on a plate, sprinkle salt over it, and rub it well on both the sides.
Preparation
  1. Take a kadhai, add mustard oil enough to fry the fish pieces, and let it heat on medium flame. Add the fish pieces and shallow fry them, until it turns to a nice light yellow color. When done, take the fish pieces out of the kadhai, and use the remaining oil in the pan for the rest of the recipe. Add 2 bay leaves to the oil, 1 cinnamon stick and 2 green pods of cardamom. Sauté it a little, and add the batter we had prepared before. Stir it well, sprinkle some finely crushed black pepper on top and stir it well and let it cook for 2-3 minutes, until the oil separates. Add the fish pieces to the gravy, massage the gravy on both the sides of the fish, cover the lid and let it cook for 5 more minutes. When done, remove the lid, transfer it on a serving plate, add some ghee on top and serve it hot with steaming rice. Your Doi Maach is ready, enjoy!

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