Doi Maach Recipe

Fish is the prominent food item of Bengali cuisine and what better you can find than a soft fish cooked in spicy yogurt gravy? With the perfect combination of spices and the goodness of seafood, this dish is a quintessential delicacy. Yogurt provides that extra touch of awesomeness to this dish and is a complete power pack of nutrients!

Nutritional info

ingredients
2 No.(149.0 gm) Rohu(Piece)
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1/4 Cup(60.0 gm) Curd
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2 Tbsp(16.0 gm) Onion (Chopped)
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2 Tsp(9.0 gm) Sugar
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1 Tsp(5.0 gm) Ginger Garlic Paste
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1 Tsp(2.0 gm) Green Chilli (Chopped)
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1/4 Tsp(0.54 gm) Red Chilly (Powder)
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1/4 Tsp(0.37 gm) Garam Masala
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1/4 Tsp(0.41 gm) Dhania Powder
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1/4 Tsp(0.44 gm) Jeera Powder
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1/4 Tsp(0.6 gm) Haldi
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10 No.(13.0 gm) Cashewnut
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2 No.(0.46 gm) Green Elaichi
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1 No.(0.3 gm) Bay Leaf
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1 No.(0.11 gm) Cloves
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1/4 Tsp(1.0 gm) Salt
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4 Tsp(13.0 ml) Oil
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As Required(20.0 ml) Water
  • Prepreparation

    Take 10 cashewnut and make a paste of it.

  • Make 2 tbsp onion paste and keep it aside.

  • For the marination

    In a bowl, take 2 rohu fish, add 1/2 cup curd, 1 tsp ginger garlic paste, 1 tbsp cashew paste, 1/4th tsp red chilly powder, 1/4th tsp haldi, 1/4th tsp salt, 1/4th tsp dhania powder, 1/4th tsp garam masala, 1/4th tsp jeera powder, 1 tbsp onion paste

  • Marinate the fish in this marinade

  • Add 2 tsp sugar, 1 tsp chopped green chilli and mix it well

  • For the doi maach gravy

    Take a frying pan, heat 4 tsp oil

  • Add the marination, 1 clove, 2 green elaichi, 1 bay leaf

  • Add 2 marinated fish pieces

  • Cook it till the fish is cooked properly.

  • Serve doi maach hot with rice.