Bengali · serves 2

Doi Maach

Fish in a curd gravy. Bengali, mild, and done in half an hour.

30 min Some work Non-vegetarian

Ingredients

  • 500g fish steaks
  • 1 cup curd, whisked
  • 1 onion, paste
  • 1 tbsp ginger paste
  • 2 green cardamom, 2 cloves, 1 bay leaf
  • 1 tsp sugar
  • 1/2 tsp turmeric
  • 1 tsp red chilli powder
  • 4 tbsp mustard oil

Method

  1. Rub the fish with turmeric and salt, fry in hot mustard oil 2 minutes a side. Take out.
  2. Whole spices in the same oil, then onion paste cooked 8 minutes till the raw smell goes.
  3. Ginger paste, chilli powder, salt, sugar.
  4. Off the heat, stir in the whisked curd, then back on the lowest flame stirring one direction till it comes to a boil.
  5. 1/2 cup water, then the fish slid back in. Cover, 6 minutes, no stirring.
  6. Rest 10 minutes. Plain rice.

Questions people ask about Doi Maach

How long does Doi Maach take?

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of fish in Doi Maach?

Use any firm white fish, or paneer for a vegetarian version. Avoid delicate fish in anything that needs stirring.

Can I make Doi Maach ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Doi Maach vegetarian?

Yes. Replace the fish with king oyster mushrooms torn into chunks, or firm tofu pressed dry. Both want a hard sear first, and both go in at the very end, because neither needs more than a couple of minutes.

What do you serve with Doi Maach?

Plain rice. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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