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Doi Maach

Doi Maach (Fish in Yogurt)

Doi Maach, Katla paired with yoghurt perfumed with cardamom,cinnamon and cloves. Spiked with chillies and the warmth of ginger. And a throw of raisins.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Bengali


  • 4 pcs rohu or katla fish
  • 3 tbsps onion paste
  • 2 tsps ginger paste
  • 1 tsp green chili paste
  • 1/2 cup yogurt , whipped
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 2 - 3 bay leaves
  • 1 - 2 green cardamom
  • 1 - 2 cloves
  • 1 inch cinnamon stick
  • 1 tsp sugar
  • 1/2 tsp garam masala powder
  • 4 tbsps mustard oil
  • 1/2 tbsp ghee
  • 1 tbsp raisins soaked in water
  • salt to taste


  • Marinate the fish with little turmeric powder and salt. Keep aside.
  • Coarsely crush the green cardamon, cloves and cinnamon using a mortar and pestle, keep aside.
  • Add the turmeric powder, red chili powder, ginger paste, green chili paste and salt to the whipped yogurt, mix well. Keep aside.
  • Heat 2 tbsp oil in a frying pan, shallow fry the fish. Keep aside on a kitchen towel.
  • Add the remaining oil to the pan, when smoking hot, throw in the coarsely ground whole spices and bay leaves. Allow them to splutter and release their fragrance.
  • Add in the onion paste and about 1/2 tsp of sugar, fry over a medium flame till oil starts to separate from the onion paste.
  • Lower the heat and gently pour in the whipped yogurt to the pan while continuously stirring. Cook for 3-4 minutes. (You would not want the curd to split. Lowering the flame and continuous stirring is key here.)
  • Add the fried fish, throw in the green chillies and the raisins and 1/2 a cup of warm water. Continue to cook for another 5 odd minutes.
  • Sprinkle in the remaining sugar, adjust the seasonings and finish with a generous dollop of ghee and a hearty pinch of garam masala powder.
  • Serve hot with rice.