Pabda macher doi maach is a unique take on popular Bengali fish recipe of doi maach cooked using exotic pabda mach. 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 flavors. Those who dislike strong flavors of hot and spicy fish curries would love this mellow-flavoured yogurt-based doi pabda recipe
- Comes together in 20 minutes. Due to its simplicity, this dish comes together in no time. Leaves you with a lot of time on hand to pursue your life or just relax
- The 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
Ingredients to make pabda mach diye doi maach recipe
- 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
Recipe instructions 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 fish in them and fry them slightly on each side. 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
Pro Tips
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
- Use fresh yogurt only. Otherwise it would make the dish too sour or rancid
- Whisk the yogurt well to get rid of any lumps
- 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.
Serving suggestions
Gorom Bhat (Hot Steamed Rice): The classic Bengali pairing—simple and perfect. It allows the sweetness of pabda maach to play its charm
Musur Dal: A light Bengali dal recipe on the side completes the meal. Add a wedge of gondhoraj lebu (Bengali lime) for that final burst of freshness!
More Bengali fish recipes
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Pabda Macher Doi Maach Recipe
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
- Heat oil in a pan. Meanwhile smear some salt & turmeric powder on the fish pieces.4-5 Pabda Maach or Butterfish, 4 tbsp Refined Oil, Salt to taste
- 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.1 inch Cinnamon, 4 Green Cardamom, 2 Bay Leaves
- Then add the Onion-Ginger paste and fry it nicely with some Salt.2 Onion Medium – paste, 1 inch Ginger paste
- Once done, add back the fish pieces and season it with salt and sugar.1 tsp 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.1/2 tsp Garam Masala Powder, 1/2 cup Yogurt, 2 Green Chilies
- Once you see the fat surfacing, turn off the heat and serve.
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