Doi maach is very famous in Bengal, a state in eastern India. It finds a sure-shot place in menu card during all important Bengali festivals and special occasions like weddings, birthday parties, annaprashan etc. It is usually served in lunch with pulao or white steamed rice.
On Poila Boishak that is the Bengali New year and Jamai sashti ( a very beautiful celebration for the son –in- laws with his in laws. This is to honor son in lawand her daughter, where the son- in law is treated with various gifts and of course a super luxury princley menu mostly cooked by mother in law) in such traditional occasion doi maanch is mostly served.
All high end restaurant and hotels who serve special traditional Bengali meals for their guest, you will find doi maanch popping prominently in their menu card. Doi maanch is prepared with various fishes mainly rui, katla, behtki but in Bengal the chart topper always remain Hilsa or ilish. We are making this recipe with rui which is scientifically named as labeo rohita. You can try it with fresh water bass or salmon that can also be a good choice. Try doi maanch and I am sure this bit dry curry based recipe will soon become your family favorite.
Fishes of the carp category like rohu or bhetki or aar is used in preparing doi maach. The fish is cooked in yoghurt sauce. The dish apart from being tasty is also quite nourishing.
Cooking time: 15 minutes
Preparation time: 15 minutes
- Fish-1 kg cut in to 1 and ½ inches thick pieces
- Ginger paste-1 tablespoon
- Garlic paste-1 tablespoon
- Onion paste-2 tablespoons
- Yoghurt-1 cup
- Turmeric powder-1/2 teaspoon
- Red chilly powder-1/2 teaspoon
- Mustard oil-4 tablespoons
- Black pepper corns-5
- Green cardamom-2
- Cinnamon stick-1
- Dry bay leaf-1/2
- Chopped onion-1 large
- Salt to taste
- Chopped coriander leaves-1/2 cup
How to Cook Doi Maach
If you don’t want to go raw then slightly fry the fish and then marinate.
In a bowl, put yoghurt; add onion paste, garlic paste, ginger paste, turmeric powder, red chilly powder. Finally put the fish pieces and coat them thoroughly with the yoghurt mix. Leave the pieces to marinate for at least 2 hours.
In a deep pan, heat 3 tablespoons of mustard oil. Add cardamom, clove, cinnamon, black peppercorns, bay leaf and chopped onion and fry till the spices become dark and onion becomes transparent.
Now add marinated fish pieces and marinade, little salt and stir and mix with the fried spices and onion.
Cover and cook until the fish is done and the gravy becomes thick.
Your doi maach is ready for serving.
Doi Maach Serving Instructions
Drizzle the remaining mustard oil over the dish, garnish with chopped coriander and serve with hot steamed rice.
Doi Maach is also good to be served with pulao.