Tuesday, May 8, 2012


Doi maach is a very typical but highly popular dish of Bengalis. Very easy to prepare, tastes simply delicious. This dish is best done with thick steaks of Rohu or any fresh water Carp. Buffalo Carp, Salmon or Mahi mahi also can be used for this.
1 lb Rohu fish (5-6 steaks)
1 cup Yoghurt
3/4 cup sliced Onion
1 tsp grated Ginger
3-4 flakes of Garlic
2 Green chillies cut in slits
1 tsp Sugar
1 tsp Turmeric powder
1/2 tsp peppercorns
3 Green cardamoms
3 Cloves
2" Cinnamon stick
2 Bay leaves
1 tbsp finely chopped cilantro
1/2 cup Mustard oil
1 tsp Clarified butter (Ghee)
Salt to taste

First de-scale, clean and wash the fish steaks. Marinate all fish steaks with turmeric powder and little salt. Keep aside.

Grind onions, ginger and garlic. Keep aside. Meanwhile, coarsely pound cinnamon, cloves, peppercorns and cardamoms. keep it in a bowl.

Mix yoghurt, sugar and little salt. Beat well until the yoghurt is smooth.

Heat oil to smoking. Lighly fry the fish steaks and keep aside.

Now add bay leaves and coarsely pounded cloves, cinnamons, peppercorns and cardamoms in it. When nice aroma comes out add ginger-garlic-onion paste, little turmeric powder in it and fry till the spices are browned.

Now it is the time to add yoghurt in it. But we must careful while adding yoghurt. Add 1 tbsp beaten yoghurt with this spice, mix throughly. Again add 1tbsp yoghurt and mix well with the spices. Accordingly mix all the yoghurt with the spices slowly. Now add 1 1/2 cup warm water in it.

When it begins to boil, add fried fish pieces and green chillies. Cover the lid. Let it cook on high heat till the oil seperates and floats on the top. Add Clarified butter and taking off from heat.

Garnish with finely chopped cilantro. Serve with steamed rice.

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