Doi Maach – Fish in Yogurt Sauce |

Curd Fish is an awesome traditional food preparation that is mostly made in the eastern part of India including the regions of West Bengal, Orissa, Assam and Tripura. The most vital content of the dish is the rohu fish which one the most popular fishes around the eastern parts.

Doi Maach (Fish in Yogurt Sauce) is a typical Bengali dish which is light and easy to prepare. This is an ideal recipe to treat your guests on special occasions.

Doi Maach can served as a side dish along with rice.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4-5

Ingredients

  • 500 gms of  Rohu fish (Carp or Buffalo fish)
  • 100gm of curd
  • 2 pieces of medium sized finely chopped Onion
  • 2 teaspoon of ginger paste
  • 1 teaspoon of sugar
  • 1 teaspoon of turmeric
  • 5 tablespoon of Mustard oil
  • Coriander leaves
  • 2 pieces of green chiles
  • 10.  Garam masala (Mixture of 2 cinnamon,  2 cardamom and 2 cloves)

Method

  1. In a frying add 3 tablespoon of Mustard Oil.
  2. Once the oil gets heated, fry the pieces of fish with a layer of turmeric and salt. Once the fishes get fired, keep it aside in a separate dish.
  3. Again add 2 tablespoon of mustard oil into the frying pan along with the garam masala.
  4. Now add the onion. When the onion gets golden brown, add ginger paste and turmeric, salt and sugar to taste; along with 2-4 tablespoon of water.
  5. Fry them for few minutes
  6. Add the curd along with 1 small cup of water and mix it well
  7. One it starts to boil, add the pieces of the fish along with chilies and put it in a simmer.
  8. Add coriander leaves for garnishing
  9. Serve hot with Basmati Rice

Doi Maach |

Doi Maach

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

Serves: 5

Ingredients

Doi Maach Ingredients

Doi Maach Ingredients

  • 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
  • Cloves-3
  • 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.

Doi Maach

Doi Maach

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.

Doi Potol |

Doi Potol

Doi potol is an eminent vegetarian dish belonging to the Bengali cuisine. It is a party dish and functions as a vegetarian alternative to spicy meat dishes.

The potol or pointed gourd is cooked in spicy yoghurt based sauce. This dish finds a sure-short place in the menu card of any Bong party held in the summertime. Doi potol aptly shows off the richness of Bengali cuisine. It goes well both with rice preparations such as pulao, veg-biriyani or ghee rice as well as with luchi or paratha. Doi potol is a traditional dish of our family.

My mouth still waters when I remember the tasty doi potol cooked by my grand mother. She had been an expert cook and used to experiment a lot with potol.

Cooking time: 15 minutes

Preparation time: 10 minutes

Serves: 4

Ingredients

Doi Potol Ingredients

Doi Potol Ingredients

  • Large potol-500 grams
  • Yoghurt-1 cup
  • Ginger juice-2 tablespoon
  • Cumin powder-1 tablespoon
  • Coriander powder-1 tablespoon
  • Grounded black pepper-1 teaspoon
  • Red chilly powder-1 teaspoon
  • Turmeric powder-1 teaspoon
  • Salt to taste
  • Sugar-1/2 teaspoon
  • Garam masala powder-1/2 teaspoon
  • Bay leaf-1
  • Cloves-2-3
  • Cardamom-2-3
  • Cinnamon stick-1
  • Oil for frying potol
  • Ghee-2 tablespoon

Method

Doi Potol

Fry Doi Potol

  1. Scrap the potol peel lengthwise and chop off the two ends. You can use a peeler for scraping.
  2. Wash and dry the scrape potols. Mingle them with turmeric powder and salt.
  3. Heat oil in a kadhai. Fry the potols until they turn golden brown. Drain and set aside.
  4. In a small bowl, mix cumin powder, coriander powder, grounded black pepper, chilly powder, garam masala powder and little water to make a smooth paste.
  5. Now heat ghee in the kadhai and add bay leaf, clove, cardamom and cinnamon and sauté until they start crackling.
  6. Cook Potol

    Cook Potol

  7. Then add the fried potols, masala paste, sprinkle little water and stir and cook for 5-7 minutes
  8. Add the ginger juice followed by the adding of yoghurt. Stir and mix well with the potol and masalas.
  9. Add salt, sugar mix and cook on high flame for 2-3 minutes
  10. Now lower the flame, cover and simmer until the potol grows tender.
  11. Remove the lid and cook till the ghee leaves the sides of the kadhai
  12. Your doi potol is ready for serving

Serving instruction

Serve hot with luchi or pulao.