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Doi Maach cooked with Salmon steak

Doi Maach Recipe

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.
5 from 15 votes
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Course: Main Course
Cuisine: Bengali
Keyword: Doi Maach, Doi Maach Recipe
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 215kcal
Author: Meghna Chakraborty



  • 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.



  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 :D ;)
  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.


Serving: 150g | Calories: 215kcal | Carbohydrates: 18.5g | Protein: 9.4g | Fat: 11.4g | Saturated Fat: 2.6g | Sodium: 674mg | Fiber: 1g | Sugar: 6.1g