Doi or Yogurt or Curd is used in many Bengali dishes as a main ingredient. From meat to vegetarian dishes, doi is often used either in marination or in the gravy. Fish cooked in doi is a popular Bengali dish although every kitchen has its own style of making it. While we in our family prefer to make it spicy, some prefer to keep it little sweet and creamy.
Doi Mach can be prepared almost with all the Bengali fishes, even with chingri (prawns). I already have the recipe of Doi Chingri on my blog. Today, for this particular dish, I have used Aar Mach (Ayer Fish). Instead of taking cut pieces, I have taken small whole Aar Mach. You can take whole Tengra or cut pieces of Rui, Catla, Aar or any fish of your choice.
The process of making Doi Mach is rather simple and here’s how I made it.
- 10 small whole aar mach, cut and clean
- 1 cup yogurt, whisked
- 5 raisin
- 5 cashew nut
- 1 onion, finely chopped
- 1 tomato, chopped
- 5 green chilli, slitted
- 1 tea-spoon ginger paste
- 1 tea-spoon garlic paste
- 1 tea-spoon turmeric powder (1/2 + 1/2)
- 1 tea-spoon cumin powder
- 1 tea-spoon coriander powder
- 1/2 tea-spoon red chilli powder (optional)
- 1/2 tea-spoon kashmiri red chilli powder
- 2 table-spoon mustard oil + as required oil for frying the fish
- 1.5 cup warm water
- salt, according to taste
- handful of chopped coriander leaves
- 1/2 tea-spoon cumin seed
- 2 dry red chilli
- 1 large bay leaf
- 1 cinnamon stick (1 inch approx)
- 4 green cardamom, crushed
- 4 clove
- 5 whole black pepper
- Soak raisins and cashew together in water for 1 hour and then make a paste. Keep aside.
- Rub the fishes with 1/2 tea-spoon turmeric powder and little salt.
- Heat required quantity of oil in a pan and shallow fry the fishes over medium flame for 5-7 minutes. Remove and keep aside.
- Heat 3 table-spoon oil in the same pan and temper with all the ingredients mentioned in For Tempering section. Allow them to splutter.
- Add onion and sauté until it turns golden brown.
- Now, add ginger-garlic paste and sauté until the raw smell goes off completely.
- Add all the powdered spices – turmeric, cumin, coriander, red chilli, kashmiri red chilli, sprinkle little water and stir for 2 minutes.
- Add tomato and stir until it becomes mushy.
- Now, add yogurt and stir until oil starts separating from it.
- Add raisin-cashew paste and stir for another 1 minute. Also, add salt at this stage.
- Add water and give a nice mix.
- Cover and cook over medium flame. Allow it to come to a boil.
- Now, open the lid and add fishes one by one. Carefully give a mix so that the fishes don’t break.
- Cover the lid and over low to medium flame, cook for 10-15 minutes or until the fishes are well cooked.
- Sprinkle chopped coriander leaves, turn off the flame, cover the lid again and allow it to rest for 5 minutes.
- Your Doi diye Aar Mach or Doi Mach is ready to be served now.
Serve hot with gorom bhat (hot steamed rice) and enjoy your meal with your loved ones. Eat good. Feel good. Think good. Pray for a better tomorrow.
Enjoy this authentic Bengali fish curry and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.