Bengali Doi Maach Recipe for Weekend Indulgences
Fish holds a special place in Bengali cuisine. Its versatility makes it perfect for every occasion, as a part of meal plans. Starting with maach bhaja to maacher jhol, this is a must for a hearty Bengali meal. This doi maach recipe marks the beginning of the festive season of the year, where we will be continuously sharing special and exotic recipes, popular during this time of the year.
Ask any Bengali and he/ she would immediately start drooling over the very mention of Doi Maach. Cooking this Bengali recipe is probably the easiest thing you might have done lately. Its cooking method includes putting everything together and allowing it to simmer on a slow flame so as to get fish cooked in onion and yogurt based gravy, aromatically and delicately spiced with choice of whole spices.
Once it is done and ready to be served, you will the freshwater fish completely transformed into a perfectly cooked fish, having absorbed the subtle flavors of the spices it has been cooked with.
While planning a Bengali meal, pair it with plain par-boiled white rice and serve it a serving of a vegetarian side dish like shukto or chorchori, made with seasonally available vegetables. Or, you can also serve a bowl of simple daal, tempered with a hint of earthy spices.
This robust curry is high on flavors but very subtle in terms of heat and punch. This is one of the meal ideas with Bengali Doi Maach served with Bhaat or Rice and a side dish. Here we have a serving of rosogolla helping us end the meal on a perfectly sweet note.
- 4-6 nos. Rui or Rohu fish pieces
- 2 Onion Medium - paste
- 1 inch Ginger paste
- 1 inch Cinnamon
- 4 Green Cardamom
- 1/2 cup Yogurt
- 2 Bay Leaves
- 4 tbsp Refined Oil
- 1 tsp Sugar
- 2 Green Chilies
- Salt to taste
- 1/2 tsp Garam Masala Powder
Heat oil in a pan. Meanwhile smear some salt on the fish pieces.
Once the oil is hot, lay the fish in them and fry them slightly on each sides.
Take them out and keep them aside.
Now, in the same oil, add the whole spices and let it sizzle for a minute or so.
Then add the Onion-Ginger paste and fry it nicely with some Salt.
Once done, add back the fish pieces and season it with salt and sugar.
Whisk the yogurt with some water and pour it over the fish. Add the Green chilies and Garam Masala Powder. Turn the heat on low and allow it to simmer for 3-4 minutes.
Once you see the fat surfacing, turn off the heat and serve.