Doi Maach is a delicious fish curry recipe, where lightly fried fish pieces are simmered in a yoghurt based gravy. It comes together quickly and is deliciously mellow in taste. Those who do not prefer hot and spicy other Indian fish dishes can definitely give this Bengali fish curry recipe of doi maach a try.
Like most other fish recipes on my blog, it is gluten-free, nuts free and is super quick to make. You can try this doi maacher recipe with rohu as well as katla, or any other white fish of your choice. Here I have shared the recipe for doi rui recipe in Bengali style. So, if you are new to Bengali ranna or trying an Indian fish recipe for the first time in your kitchen, this Yoghurt fish recipe is a good point to start!
দই মাছ | 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.
Why you will love this Bengali fish curry recipe of Doi Maach
- Subtle & light flavours. Ask any Bengali and he/ she would immediately start drooling over the very mention of Doi Maach. Unlike other Bengali fish curry recipes, the yoghurt and minimal spices ake this dish very light & hearty
- Very easy to cook. 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 yoghurt based gravy, aromatically and delicately spiced with a choice of whole spices.
- Perfect for a party menu. Once it is done and ready to be served, you will see that the freshwater fish has completely transformed into a perfectly cooked fish, having absorbed the subtle flavours of the spices it has been cooked with. While planning a Bengali meal, pair দই মাছ with plain par-boiled white rice and 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.
- Cost effective dish. The ingredients in use are quite cheap and easy to find. You can use your choice of freshwater fish here and get it going with pantry staples only.
How to make Bengali Rui Doi – Ingredients list
- Rui or Rohu fish pieces
- Onion, Ginger
- Whole spices like Cinnamon, Green Cardamom, Bay Leaves
- Fresh Yogurt
- Refined Oil like Sunflower Oil or Rice Bran Oil
- Green Chilies
- Salt to taste
- Garam Masala Powder
Step-by-step instructions on how to make the Bengali fish recipe of Doi Maach
- Start by preparing the onion and ginger for this dish. Grind them into a smooth paste and keep it aside.
- Let’s begin the cooking by heating the oil in a pan. Meanwhile season the fish quite generously with some salt
- Once the oil is hot, lay the fish in them and fry them slightly on each sides. It is going to splutter, so be very carefull
- Once they have a got a light golden hue on them, 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. Lightly pound them before dropping them in the oil to release the flavour
- Then add the Onion-Ginger paste and fry it nicely with some Salt. We aren’t looking to get them all brown. Just saute them till they are reduced and the raw smell has gone completely
- 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.
Equipments in use
Mixing Bowl | Cooking Pan | NutriBullet Grinder
In case you are looking for more interesting and delicious fish recipes, here are a few of them from my blog.
Katla Mach / Rohu Fish or Rui Maach Recipes
- Rui Macher Jhal | Bengali Fish Stew Recipe
- Aloo Phulkopi diye Rui Macher Jhol Recipe
- Aloo Diye Macher Jhal Recipe
- Katla Macher Tel diye Bhat Chorchori Recipe
- Bhapa Rui Mach | Bengali Steamed Rohu Recipe
Baramundi / Basa/ Tilapia Recipes
- Kolkata Fish Fry Recipe
- Grilled Fish with Lemon Butter Sauce Recipe
- Kolkata-style Gravy Chilli Fish Recipe
- Shorshe Bata Diye Tilapia Macher Recipe | Tilapia in Bengali Mustard Fish Curry
Fish Head Recipes
- Macher Matha Diye Pui Shaak Chorchori
- Macher Matha diye Pulao | Bengali Fish Head Pulao
- Rui Macher Matha diye Bandhakopi Tarkari Recipe
Ilish Mach or Hilsa Recipes
- Sorshe Ilish Macher Jhal | Bengali Hilsa in Mustard Curry Recipe
- Ilish Maach Bhaja & Bhapa Ilish│Bengali Fried Hilsa & Steamed Hilsa Curry Recipe
Some other fish or seafood recipes
- Microwave Bhapa Chingri Recipe | Steamed Prawn Curry
- Loittya Maach er Jhuro | Bengali Bombay Duck Stir-Fry
Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.
Doi Maach is a Bengali delicacy which often marks a special meal. It is often a part of celebratory meals which includes other special Bengali dishes like Pulao, Mutton Kosha, Biryani or the likes.
- 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.
This post was first published on November 16, 2017, later republished on July 30, 2021 with updated images