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Home » Non-Vegetarian

Doi Maach Recipe

Apr 3, 2019 · Modified: Jul 5, 2019 by Foodies Terminal 20 Comments 1925 words. [feast_sponsored_disclosure before=“”]

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Doi Maach recipe is a traditional Bengali fish recipe that requires minimal cooking & minimal prepping. You'll have lovely juicy, tender pieces of fish slow simmered & absolutely doused in a yogurt based sauce with minimum spices. Result? Dinner ready in 20 mins! This recipe is perfect for those busy weeknights or anytime of the year because it's insanely easy to make & is damn delicious. Learn how to make perfect Bengali style Doi Maach recipe Step by step &  watch the video recipe too.

Doi Maach recipe served in an iron Kadhai
Doi Maach

Doi Maach in Bengali Style

This Bengali fish curry won't break your back or jeopardize your whole day's schedule & you'll have dinner ready in 20 mins.

It's an answer to those super busy weeknights when you crave traditional but pressed for time.

And if you are a sea food fanatic just like us you'll have a party in your mouth when you have the first morsel of hot rice mixed with the gravy of Doi Maach.

Light, yummy & a mildly fragrant sauce that has a lingering faint aroma from the whole gram masalas, just adds so much depth & complexity to the gravy. It allows the juicy fish shine through all the time.

Doi maach cooked in traditional bengali style
Doi Maach cooked with Salmon Steaks

Don't worry a bit if you live far away from home just like me & can't hunt down fresh steaks of Rui or Katla.

Cook it with Salmon as I did today because the pairing of yogurt & Salmon is a happy pairing.

We don't get decent Rohu & Katla in the USA all the time and we always end up choosing Salmon for this Bengali style fish curry.

Salmon is just so appropriate for this recipe because it's naturally a fatty fish which is exactly what this recipe demands. Few days back I made this easy Fish Tikka Masala with Salmon too, & Oh boy! it packed a punch!

I love incorporating fish in our regular diet & feed my family a complete healthy food.

Fish is a healthy choice loaded with essential nutrients, gets cooked in a snap & so delicious like these crispy Fish Fingers & this Fish Finger sandwich. A perfect candidate for lunchboxes. Don't you think so? 

Let us know your thoughts in the comments below!

Doi maach with a huge salmon steak
Doi Maach with Salmon

Doi Maach Recipe - FAQs

What is Doi Maach?

Doi = Yogurt

Maach = Fish

Doi Maach is a popular, much loved traditional Bengali fish curry recipe that's cooked with fresh pieces of fish steaks slow simmered in a mild, light yogurt based sauce.

Generally, locally caught fresh water fishes like Rohu & Katla are used to cook this Bengali traditional recipe because these fishes are readily available in the local fish markets. 

Henceforth, these local caught fresh varieties make their way to the daily menu in a Bengali household.

A traditional recipe of Doi Maach calls for very basic, minimal ingredients & shallow frying of the fish.

Garlic & turmeric are optional ingredients & so is the onion paste & the ginger paste. We do cook an even lighter gravy with just yogurt, onion juice & ginger juice.

Pro Tip: For an even lighter Doi Maach gravy skip adding the onion paste, ginger paste & totally omit the garlic from this recipe. Instead whisk in about ¼ cup onion juice (grated & squeezed) & 1 tbs ginger juice with the yogurt. Add it to the oil (not hot oil, NEVER). Simmer.

Doi maach recipe ingredients
Doi Maach Ingredients

What are the ingredients for Doi Maach?

For a traditional Bengali style Doi Maach recipe you'll need the following ingredients:

  • Mains: Fish steaks (Bone in or Boneless, your choice)
  • For the Sauce: Yogurt, onion, ginger & garlic (optional).
  • For tempering: Dried Bay Leaves, Whole garam masala ( green cardamom, cinnamon, cloves)
  • Spices: Turmeric & red chili powder (both are optional).
  • Oil: Canola oil or Mustard oil.

Pro Tip: If using Greek yogurt for this recipe, dilute it with water to make it like regular yogurt consistency. You can also use home-made yogurt for today's recipe.

Doi maach in a yogurt based sauce
Bengali style Doi Maach recipe

What are the best fishes to cook Doi Maach recipe?

Best fishes to use when in India:

  • Rohu or Rui.
  • Catla or South Asian Carp.
  • Bhetki or Barramundi or Asian Sea Bass.
  • Hilsa

Best Fishes to use when in abroad:

  • Salmon.
  • Bronzini or Mediterranean Sea Bass.
  • Black Bass.
  • Trout.

If you love cooking Doi Maach with any other fishes other than the ones mentioned above do let us know in the comments below. We would love to expand our list 😉

Doi maach cooked with salmon
Doi Maach

6 tips to make the best Doi Maach

  1. Shallow Fry the Fish steaks: Yes, this is important for today's recipe because this guarantees super juicy & tender fish pieces in the gravy.
  2. Dilute the yogurt: Never use thick yogurt or else you'll end up with an overwhelming and over powering taste in the gravy that'll shadow the taste of fish. The consistency of the gravy should be on the runny side but not watery.
  3. Never add yogurt in a hot pan: This is very important. If you add yogurt to a hot pan it will split & ruin the gravy. Turn the flame to the lowest setting possible before adding yogurt or if you are a beginner in cooking it's better to turn off the flame. Add the yogurt, mix well & than switch on the flame & resume cooking.
  4. Never add onion paste to smoking hot oil: Yes, your gravy will turn bitter because the onion paste will burn and leave a bitter taste. To prevent this from happening always add the onion paste at medium or medium-low flame.
  5. Sugar is the key: Add a little sugar because it'll enhance the taste by manifold & balance the tanginess from the yogurt. After all, it's a that mildly sweet sauce that makes a Doi Maach recipe perfect.
  6. Do not Change Pans: Use the same pan and the same oil (that you used to fry the fish steaks) to prepare the sauce. Using the fish fried oil & deglazing the pan will add depth & complexity to the Doi Maach. It will be elevate the taste manifold.

Pro Tip: Turmeric powder & red chili powder are optional ingredients simply added for color & heat. You may skip both. In that case you will have a white or creamish gravy.

How to cook Doi Maach - Step by Step

Steps in words below the pictures

Doi maach recipe step wise pics
Step by Step Doi Maach recipe
Doi maach recipe served with yellow sauce
Traditional Bengali Doi Maach

Bengali Style Doi Maach recipe steps explained in words

Little bit mild sauteing and 5 mins of simmering at low temperature is all you need to do for today's Doi Maach recipe.

Begin by shallow frying the fish & than tempering the garam masalas in the same pan.

Lower the heat to the minimum setting & add the onion paste. This is a MUST DO otherwise you'll end up with a bitter sauce, believe me that happened to be so many times during those initial days of mastering the art of cooking 😀 😛

Sweat off the onions until the pungency vanishes, add the ginger garlic paste, saute until the raw aroma begins to faint.

Add the spices if you want to or else you may totally skip them. In that case you will end up with a white gravy. I love the color from the turmeric & the heat from the red chili powder (also the color ;). Just mix!

Lower the heat to the lowest setting or if you are a beginner in cooking it's better to turn off the flame at this stage (VERY IMPORTANT).

Add the yogurt, mix vigorously. Pour water. Simmer & cook.

I love adding the shallow fried fish steaks to the simmering sauce just before serving. Simmer it for max 2 mins & serve immediately.

That way the fish doesn't become overcooked, dull & super soggy. It soaks up the right amount of sauce & plumps up with extraordinary tenderness. 

Pro Tip: Lower the heat to the lowest possible setting before adding the onion paste & the yogurt. The onion won't burn & leave you with a bitter sauce. And the yogurt won't split.

Check out these seafood recipes from Foodies Terminal

  • Crispy Fish Fingers.
  • Home-made Fish Finger Sandwich.
  • Best Fish Tikka Masala made with Salmon.
  • Easy Shrimp Tacos.
  • Shrimp Patties recipe with Aioli.
  • Kakrar Jhal - Crab curry.
  • Baked stuffed shrimp with crabmeat & ritz crackers
Doi Maach cooked with Salmon steak

Doi Maach Recipe

5 from 15 votes
Print Recipe Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 4 people
Calories: 215kcal
Author: Meghna Chakraborty

Watch Recipe Video

Doi Maach recipe is a mild, slightly sweet, delicious traditional Bengali fish curry cooked in a yogurt based sauce with minimum spices. It tastes best with hot steaming rice.

Ingredients

  • 600 gms 2 Salmon steaks (1.32 pounds)
  • ¾ cup Yogurt
  • 1 small onion made into paste
  • 1 tbsp Ginger Garlic Paste
  • ½ tsp Turmeric Powder (optional)
  • 1 tsp Red Chili Powder (optional)
  • 1 tsp Sugar
  • ½ cup Mustard Oil (or canola oil)
  • Salt (to taste)

For Tempering

  • 4 Green Cardamoms
  • 1 Cinnamon Stick (1")
  • 4 Cloves
  • 1 Bay leaf (Dried)
  • 2 Dried Whole Red Chili (whole)
Want more Recipe Videos?Check out our Youtube channel!

Instructions

  • Begin by cleaning the fish pieces thoroughly under running tap water. Drain excess water. 
  • Smear turmeric & salt on the cleaned fish steaks. Set aside.
  • Heat oil over medium high heat & release the fish steaks gently in the hot oil. Be very careful while doing so fish splutter a lot. Lightly fry both sides of the fish steaks. Set aside.
  • In the same pan add some more oil and temper it with the whole garam masalas (cardamom, cinnamon & cloves), bay leaf & the dried whole red chilies.
  • Next, reduce the flame to the lowest settings, allow the oil to cool down a bit. Than, add the onion paste, saute until the raw smell of the onion begins to mellow.
  • Add the ginger garlic paste, the turmeric powder, red chili powder, salt & sugar. Saute until the raw smell of the ginger garlic paste begins to faint.
  • It's time to add the yogurt. Before adding it to the pan, add a few teaspoons of water to the yogurt and whisk it to a smooth & pourable consistency.
  • Next, lower the heat to the lowest settings or turn off the heat before adding the yogurt to the pan. Adding yogurt to the hot pan might split it if not stirred quiet vigorously & almost instantly.
  • Add the yogurt & mix briskly. Pour some water according to your liking. Adjust the salt & sugar. Mix well. Cover & simmer the gravy at low heat.
  • When ready to serve add the shallow fried fish steaks to the gravy. Simmer for about 2 mins & serve hot with piping white rice.

Notes

  1. SERVING IDEAS: You can't go wrong when you serve Doi Maach with steaming hot white rice. If you are not much of a rice lover try dunking in some hot Chapatis (Indian flat bread).
  2. STORING SUGGESTIONS: It keeps in the fridge for 5 days with no taste distortions 🙂 Go beyond the 5th day mark at your own risk 😀 😉
  3. DO NOT CHANGE PANS: Yes, use the same pan & the same oil that you fried the fishes. Deglaze the pan while sauteing the onion paste, those brown bits of fish skin when scrapped off from the pan add so much flavor, taste & intensity to the fish curry. I changed pans in the video because I could not accomodate those huge fish steaks with the sauce in the same pan that I used for frying the fish.
  4. FISH SWAPS: I used Salmon steaks. You may use Katla, Rohu, Bhetki, black bass, trout or bronzini.
  5. Each salmon steak that I used weighed almost 300 gms. So, though it's only 2 steaks that I used for cooking todays recipe it can completely satisfy and satiate 4 people easily.
 
Nutrition Facts
Doi Maach Recipe
Amount Per Serving (150 g)
Calories 215 Calories from Fat 103
% Daily Value*
Fat 11.4g18%
Saturated Fat 2.6g16%
Sodium 674mg29%
Carbohydrates 18.5g6%
Fiber 1g4%
Sugar 6.1g7%
Protein 9.4g19%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 150g | Calories: 215kcal | Carbohydrates: 18.5g | Protein: 9.4g | Fat: 11.4g | Saturated Fat: 2.6g | Sodium: 674mg | Fiber: 1g | Sugar: 6.1g
Course :Main Course
Cuisine :Bengali
Keyword :Doi Maach, Doi Maach Recipe
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Doi maach recipe cooked with fresh Salmon
Doi Maach with Salmon

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Reader Interactions

Comments

  1. FoodieWish says

    April 01, 2020 at 10:05 am

    5 stars
    Love the dish, I'm a big fan of fish dishes and doi maach is one of my favorite dish, Thanks for sharing the delicious recipe of Doi Maach.

    Reply
    • Foodies Terminal says

      April 01, 2020 at 12:18 pm

      Thank you so much, I am glad that you loved the dish. - Meghna.

      Reply
  2. Toni says

    April 03, 2019 at 3:49 pm

    5 stars
    Such a delicious meal perfect for weeknights!

    Reply
    • ftadmin says

      April 03, 2019 at 5:46 pm

      Hey thanks Toni 🙂

      Reply
  3. Jen says

    April 03, 2019 at 3:42 pm

    5 stars
    I've never had this dish before but the fact that it's so quick and easy to put together, I definitely need to try it. Looks amazing!

    Reply
    • ftadmin says

      April 03, 2019 at 3:48 pm

      Thanks Jen 🙂 Just 20 mins that's all you need.

      Reply
  4. Neha says

    April 03, 2019 at 3:30 pm

    5 stars
    Looks so good! I am loving the spices you used to temper it. So flavorsome! Cardamom and Cinnamon are simply wonderful together.

    Reply
    • ftadmin says

      April 03, 2019 at 3:36 pm

      Thanks Neha 🙂

      Reply
  5. Noelle says

    April 03, 2019 at 3:29 pm

    5 stars
    This really did only take 20 minutes it was perfect for a busy night!

    Reply
    • ftadmin says

      April 03, 2019 at 3:37 pm

      Thanks Noelle 🙂 We cook it often during the busy weeknights, totally hassle free 😉

      Reply
  6. Gloria | Homemade & Yummy says

    April 03, 2019 at 3:10 pm

    5 stars
    We are fish lovers. This looks very interesting. I have never tried this before. I will make a list of ingredients for the grocery store and give it a try this weekend.

    Reply
    • ftadmin says

      April 03, 2019 at 3:15 pm

      Thanks Gloria 🙂 Do give this traditional Indian Di Maach recipe a try, I am sure you will love it because it's not spicy at all, so easy to make & slightly sweet with a faint aroma from the garam masalas. Do give us your feedback once you try it out.

      Reply
  7. Caroline says

    April 03, 2019 at 3:10 pm

    5 stars
    I've not heard of this before but it sounds delicious, just my kind of dish!

    Reply
    • ftadmin says

      April 03, 2019 at 3:16 pm

      Thanks much Caroline 🙂 Yes, it's a regional dish hailing from the eastern part of India.

      Reply
  8. Sophia says

    April 03, 2019 at 2:41 pm

    5 stars
    Yum, this looks so delicious! I love salmon and with the addition of all of these delicious spice this makes the perfect easy weeknight dinner. Delicious!

    Reply
    • ftadmin says

      April 03, 2019 at 3:17 pm

      Thanks much Sophia. Yes, this Doi maach is quick & easy, a perfect candidate for the weeknights for sure.

      Reply
  9. Lisa | Garlic & Zest says

    April 03, 2019 at 2:37 pm

    5 stars
    I've never heard of Doi Maach before, but with your explanation and helpful tips, I feel that I could master the dish. Curry is one of my favorite flavors and we live in South Florida -- so fresh fish abounds. I'm going to try and make it this weekend (and I'll turn off the flame before adding the yogurt, promise.)

    Reply
    • ftadmin says

      April 03, 2019 at 3:19 pm

      Lol! yes that yogurt thingy is sneaky little guy that sometimes ruins the gravy by splitting all over...haaa haaaa Thanks for stopping by Lisa and for your wonderful words. You are so lucky to reside in Florida, we are huge fish lovers here and miss fresh fishes terribly all 365 days of the year 🙁

      Reply
  10. Jill says

    April 03, 2019 at 2:33 pm

    5 stars
    I like dishes like this - lots of flavor and simple to make!

    Reply
    • ftadmin says

      April 03, 2019 at 3:20 pm

      Thanks Jill 🙂 Do give this Doi maach a try 😉

      Reply
5 from 15 votes (5 ratings without comment)

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