Bengali wedding curry · Mild and creamy
Doi Maach Recipe (Bengali Fish in Yoghurt)
Whisk the yoghurt. Off heat to add. Sweet and savoury.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenDoi maach is fish in a creamy yoghurt gravy, mild, faintly sweet and served at Bengali weddings. The yoghurt often splits into grainy curds. The fix is whisking the yoghurt with a spoon of flour, taking the pan off the heat to add it, and simmering gently afterwards.
The 3 laws of doi maach
Why this recipe works
Plain yoghurt
Flour stabilises it.
Into hot oil
Stops splitting.
Raw fish
Holds together and adds flavour.
Shopping and prep list
Ingredients
Fish
Gravy
The NineFoods yoghurt gauge
Is the gravy smooth?
Look closely at the surface.
Method · 3 stages
Step by step
Fry fish
- Rub fish with turmeric and salt; fry until lightly golden.
Gravy
- Fry whole spices, then onion until soft, then ginger and powders.
- Take off heat, stir in yoghurt, return to low heat. Use the gauge above.
Simmer
- Add fish, sugar and salt; simmer gently. Finish with ghee and garam masala.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Added to hot pan.
Fix next time
Whisk with flour and add off the heat.
Why
Not fried.
Fix next time
Fry the fish first.
Why
Extra sugar.
Fix next time
Keep sugar to a teaspoon.
Why
Whole spices not fried.
Fix next time
Fry them until fragrant.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Rohu | Main | Cod, tilapia or basa |
| Yoghurt | Gravy | Greek yoghurt thinned |
| Mustard oil | Frying | Vegetable oil |
| Sugar | Balance | Leave out |
After the meal
Serve, store, reheat
Serve with
Steamed rice or pulao.
Store
Fridge 2 days.
Reheat
Gently on low.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 3 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the gravy smooth) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Doi Maach FAQ
What is doi maach?
Bengali fish in yoghurt gravy.
How do I stop yoghurt splitting?
Whisk it with flour and add it off the heat.
Which fish is best?
Rohu or katla, or any firm white fish.
Is doi maach spicy?
No, it is mild and slightly sweet.