Doi Pabda is a unique take on popular Bengali fish recipe of Doi Maach cooked using exotic Pabda Maach. This is a yogurt based curry dish which gets its mildly tangy taste from yogurt cooked with subtle spices. The best thing about this pabda maacher doi maach recipe is that it comes together in absolutely no time.

This Doi Pabda combines two of the most favourite things to the Bengalis, maach or seafood and subtly spiced fish curry recipes or macher jhols for hot and sultry days. Serve it with simple rice for a meal fit for the royalty.

Why you would love this Pabda Maach diye Doi Maach Recipe

• Subtle flavours. For those who dislike strong flavours of hot and spicy fish curries, they would love this mellow flavoured yogurt based doi pabda recipe
• Comes together in flat 20 minutes. Due to its simplicity, this dish actually comes together in no time. Leaves you with a lot of time on hand to pursue your life or just relax
• Perfect recipe for those who follow special diets. It is gluten free and nuts free
• Great for Party Menu. If you want to cook something special or you are planning a special menu then a Pabda macher recipe is always a win-win. You can always try this Doi Pabda which allows you to serve the delicious pabda maach in the most delicious way

How to make Pabda Maach Diye Doi Maach – Ingredients list

• Pabda Mach or Butterfish
• Onion, Ginger, Green Chilies
• Whole spices like Cinnamon, Green Cardamom, Bay Leaves
• Fresh Yogurt
• Refined Oil like Sunflower Oil or Rice Bran Oil
• Turmeric Powder, Salt & Sugar
• Garam Masala Powder

Step-by-step instructions on how to make the Pabda Macher recipe of Doi Maach

• Start by preparing the onion and ginger by grinding them into a smooth paste and keep it aside
• Season the fish quite generously with some salt and turmeric powder. Coat both the sides well
• Heat oil in a skillet and once it gets smoking hot, lay the fishes in them and fry them slightly on each sides. It is going to splutter, so be very careful. Once they get 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. 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 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

How to make Doi Pabda perfectly?

The key to this Pabda Macher recipe is Doi or Yogurt. Here are my few tips to get the creamy texture to this Doi Maach recipe perfectly

1. Use fresh yogurt only. Otherwise it would make the dish too sour or rancid
2. Whisk the yogurt well to get rid of any lumps
3. Add it right at the end of cooking. Pour the whisked yogurt gradually and give the dish a very good stir. Keep the heat very gentle for just a couple of minutes before switching off

These three things if done correctly will give you the perfectly cooked Pabda Macher Doi Maach with the most luscious and creamy gravy.

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

• Bhapa Rui Mach | Bengali Steamed Rohu Recipe
• Rui Macher Jhal | Bengali Fish Stew Recipe
• Aloo Phulkopi diye Rui Macher Jhol Recipe
• Aloo Diye Macher Jhal Recipe
• Doi Maach | Bengali Fish in Yogurt Curry Recipe
• Katla Macher Tel diye Bhat Chorchori 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

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
• Shorshe Bhapa Ilish | Bengali Hilsa Fish Curry Recipe
• Doi Ilish Recipe

Some other fish or seafood recipes

• Microwave Bhapa Chingri Recipe | Steamed Prawn Curry
• Loittya Maach er Jhuro | Bengali Bombay Duck Stir-Fry
• Shorshe Bata diye Pabda Macher Jhal Recipe
• Chingri Macher Paturi | Steamed Prawns in Banana Leaf
• Lau Patay Chingri Macher Paturi Recipe
• Daab Chingri Recipe | Prawns cooked in Tender Coconut

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.

I have over 300+ Bengali Recipes on my Blog which offers a wide variety of dishes, including a number of traditional and popular fish recipes. Starting from classic and traditional Bengali Ranna Recipes to contemporary Bengali dishes which are more suited to modern-day hectic lifestyles.

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Pabda Macher Doi Maach Recipe

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Doi Pabda is a unique take on popular Bengali fish recipe of Doi Maach cooked using exotic Pabda Maach. This is a yogurt based curry dish which gets its mildly tangy taste from yogurt cooked with subtle spices. The best thing about this pabda maacher doi maach recipe is that it comes together in absolutely no time.

Course: Main Course, Side Dish

Cuisine: Bengali, Indian

Keyword: Bengali Fish Recipes, Fish Recipes, Pabda mach Recipes

Author: Priyanka

Ingredients

• 4-5 Pabda Maach or Butterfish
• 2 Onion Medium – paste
• 1 inch Ginger paste
• 1 inch Cinnamon
• 4 Green Cardamom
• 1/2 tsp Garam Masala Powder
• 1/2 cup Yogurt
• 2 Bay Leaves
• 4 tbsp Refined Oil
• 1 tsp Sugar
• 2 Green Chilies
• Salt to taste

Instructions

1. Heat oil in a pan. Meanwhile smear some salt & turmeric powder on the fish pieces.

2. Once the oil is hot, lay the fish in them and fry them slightly on each sides.
3. Take them out and keep them aside.
4. Now, in the same oil, add the whole spices and let it sizzle for a minute or so.
5. Then add the Onion-Ginger paste and fry it nicely with some Salt.
6. Once done, add back the fish pieces and season it with salt and sugar.
7. 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.
8. Once you see the fat surfacing, turn off the heat and serve.

Recipe Video

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