Doi Maach
- 60 min
- medium
- Serves 4
Doi maach is a Bengali fish curry with fried fish simmered in curd, mustard oil and green chilli. Medium-spicy, serves 4, ready in about an hour.
Ingredients
Fish, Cleaned600 grams
Salt2 tsp
Turmeric Powder3 grams
Mustard Oil2 tbsp
Onion, Finely Chopped2
Ginger Garlic Paste, Paste15 grams
Green Chilli, Slit8 grams
Red Chilli Powder1.5 grams
Coriander Powder1 tsp
Curd, Whisked200 grams
Water250 ml
Garam Masala Powder0.5 grams
Coriander Leaves, Chopped4 grams
Contains: milk, fish.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 301kcal | 1204kcal |
| Protein | 36g | 143g |
| Carbohydrate | 10g | 40g |
| Fat | 13g | 53g |
| Fibre | 1.5g | 6g |
| Sugar | 4.7g | 19g |
Method
Get ready by cutting the fish into 6 to 8 pieces and patting them dry. Chop the onion and coriander leaves, slit the green chillies, and whisk the curd until smooth. Coat the fish with salt and turmeric powder, then keep it aside for 15 minutes.
Heat the oil in a kadai on medium flame for 1 minute until hot. Fry the 6 to 8 pieces in 2 batches for 2 minutes on each side until lightly golden. Remove them before they cook fully and keep them aside.
Add the onion to the same kadai and fry on medium flame for 5 to 6 minutes until soft and light golden. Add the ginger garlic paste and green chilli. Fry for 2 minutes until the raw smell goes.
Lower the flame and add turmeric powder, red chilli powder and coriander powder. Stir for 1 minute until the raw smell of the spices fades. Add the whisked curd little by little and stir for 2 minutes until it blends into the masala without splitting.
Pour in the water and add salt. Bring the gravy to a gentle boil on medium flame for 3 to 4 minutes until small bubbles rise. Boil for 5 minutes until it looks smooth and slightly thick.
Place the fried fish in the gravy and simmer on low flame for 8 to 10 minutes. Turn the pieces once. Stop when the flesh is opaque and flakes easily at the thickest part, and the gravy coats the pieces.
Add the garam masala powder and coriander leaves. Simmer on low flame for 1 minute until the leaves wilt and the garam masala blends into the gravy. Switch off the flame and serve with rice.
Before you start
- How long does Doi Maach take?
- 1 hour from start to finish. That is 20 minutes of preparation and 40 minutes of cooking.
- How many people does Doi Maach serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Doi Maach vegetarian?
- No, it contains meat or fish.
- Is Doi Maach spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Doi Maach?
- 600 grams Fish, 1.5 grams Turmeric Powder, 15 grams Ginger Garlic Paste, 8 grams Green Chilli, 1.5 grams Red Chilli Powder, 200 grams Curd, and a few more listed on this page.
- Do I need a pressure cooker for Doi Maach?
- No, it is cooked in an open pot.
- How many calories are in Doi Maach?
- About 301 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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