Doi Maach (Bengali Fish in Yoghurt)

Doi maach ('yoghurt fish') is cooked for weddings and special days in Bengal, traditionally with rohu or katla carp. The fish is fried golden in mustard oil and simmered in a creamy yoghurt gravy that is mild and a little sweet.

Carp, tilapia or any firm white fish works. Serve with plain rice.

• Serves 4
• Prep 15 min
• Cook 30 min
• gluten-free · Mild
• Famous in West Bengal

Ingredients

• 600 g fish steaks or fillets (carp, tilapia, pangasius)
• ½ tsp turmeric, ½ tsp salt
• 4 tbsp mustard oil
• 1 bay leaf, 3 green cardamom, 3 cloves, 3 cm cinnamon
• 1 onion, blended to a paste
• 1 tsp ginger paste
• ½ tsp Kashmiri chilli powder
• 200 g thick yoghurt, whisked with 1 tsp flour
• 1 tsp sugar
• 2 green chillies, slit
• ½ tsp garam masala
• Salt

Method

1. Rub the fish with turmeric and salt. Heat the mustard oil until it smokes lightly, lower the heat and fry the fish 2–3 minutes per side until golden. Set aside.
2. In the same oil fry the bay leaf and whole spices, then the onion paste until light golden, 6 minutes.
3. Add ginger and chilli powder and fry 1 minute.
4. Turn the heat to low, add the yoghurt and stir constantly until it simmers. Add sugar, salt, green chillies and 150 ml water.
5. Slide in the fish, simmer 5 minutes, sprinkle with garam masala.

Tip: The flour in the yoghurt keeps it from splitting.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.