Doi Maach

Name: Doi Maach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian (Westbengal)
Ingredients: Rui or rohu steaks: 600g; Full-fat yogurt: 200g, whisked smooth; Onion: 150g, sliced thin; Ginger paste: 1 tsp; Turmeric: 1 tsp; Red chilli powder: 1 tsp; Coriander powder: 1 tsp; Mustard oil: 4 tbsp; Bay leaf: 2; Green cardamom: 3; Sugar: 1 tsp; Salt: 1¼ tsp; Hot water: 100ml; Whisk yogurt well and add at low heat to prevent splitting; Full-fat yogurt is essential — low-fat will curdle; Do not stir vigorously after fish is added — gently spoon gravy over; A pinch of saffron in yogurt makes this wedding-quality

🍗 Non-veg🌾 Gluten-free📊 Medium

Whole fish steaks slow-cooked in a tangy yogurt-onion gravy with warm spices — a mellow, golden dinner dish beloved across Bengal.

⏱️15 minPrep

🔥30 minCook

🕒45 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Doi Maach

Season fish with ½ tsp turmeric, ½ tsp salt; fry in hot oil 3 min per side until golden.
Remove.
Add bay leaves and cardamom to oil.
Fry onion until golden.
Add ginger paste; fry 2 min.
Add chilli, coriander, remaining turmeric; stir 1 min.
Turn heat to low; add whisked yogurt slowly, stirring constantly to prevent curdling.
Add salt, sugar and hot water.
Return fish.
Simmer uncovered, spooning gravy over fish, until oil separates and gravy thickens — about 10 min.

📖 Cultural notes

|---|---|---|---|---| | 330 kcal | 33g | 10g | 18g | 1g | Doi Maach shows the Persian influence on Bengali court cooking via the Nawabs of Murshidabad — yogurt-based curries were central to Mughlai cuisine, adapted by Bengalis with their own mustard oil and river fish. It appears regularly at wedding feasts and at shraadh meals where its mellow, non-aggressive flavour suits communal eating. ---

Track the macros of Doi Maach and 100s of Indian dishes with Nutri Macro India.