Bengali Doi Maach Recipe (Fish In Yogurt Curry)
A non-veg Bengali Recipes recipe with rohu fish - sliced, onion - sliced, cloves garlic. Ready in 40 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Instructions
15 steps- 1
To begin making the Bengali Doi Maach recipe, heat 1 tablespoon oil in a heavy bottomed pan
- 2
Add garlic, ginger and onion and saute it for a minute
onion - sliced(1)cloves garlic(6)inch ginger(1/2) - 3
Let it cool down and then make a paste of this using a mixer grinder
- 4
Marinate fish with raisin, turmeric, red chilli powder, salt and 1 tablespoon oil for 15 to 30 minutes in a mixing bowl
rohu fish - sliced(400 grams)tablespoons kashmiri red chilli powder(1)turmeric powder (haldi)(1 teaspoon)salt - to taste - 5
Mix everything properly
- 6
Add 1 tablespoon oil to the same pan that is used for frying onion and heat it
onion - sliced(1) - 7
Add cumin seeds and let it sputter
cumin seeds (jeera)(1 teaspoon) - 8
Add cinnamon, clove, green cardamom and saute for a few seconds
inch cinnamon stick (dalchini)(1)cardamom (elaichi) pods/seeds(2)green chillies - sliced(2) - 9
Reduce the flame to very slow
- 10
Add the marinated fish with curd to the pan
rohu fish - sliced(400 grams)curd (dahi / yogurt)(1 cups) - 11
Cook for about 10 minute at medium flame
- 12
After 10 minutes, add green chillies, 1/2 teaspoon sugar and mix
tablespoons kashmiri red chilli powder(1)sugar(1/2 teaspoon)green chillies - sliced(2) - 13
Cook for another 4 to 5 minutes at slow flame
- 14
After 4 to 5 minutes, switch off the stove and it is ready to be served
- 15
Serve Bengali Doi Maach along with Chingiri Paturi and hot steamed rice for a perfect Bengali weekday lunch or dinner
Rate this recipe
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Bengali Doi Maach Recipe (Fish In Yogurt Curry)
A non-veg Bengali Recipes recipe with rohu fish - sliced, onion - sliced, cloves garlic. Ready in 40 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
15 steps- 1
To begin making the Bengali Doi Maach recipe, heat 1 tablespoon oil in a heavy bottomed pan
- 2
Add garlic, ginger and onion and saute it for a minute
onion - sliced(1)cloves garlic(6)inch ginger(1/2) - 3
Let it cool down and then make a paste of this using a mixer grinder
- 4
Marinate fish with raisin, turmeric, red chilli powder, salt and 1 tablespoon oil for 15 to 30 minutes in a mixing bowl
rohu fish - sliced(400 grams)tablespoons kashmiri red chilli powder(1)turmeric powder (haldi)(1 teaspoon)salt - to taste - 5
Mix everything properly
- 6
Add 1 tablespoon oil to the same pan that is used for frying onion and heat it
onion - sliced(1) - 7
Add cumin seeds and let it sputter
cumin seeds (jeera)(1 teaspoon) - 8
Add cinnamon, clove, green cardamom and saute for a few seconds
inch cinnamon stick (dalchini)(1)cardamom (elaichi) pods/seeds(2)green chillies - sliced(2) - 9
Reduce the flame to very slow
- 10
Add the marinated fish with curd to the pan
rohu fish - sliced(400 grams)curd (dahi / yogurt)(1 cups) - 11
Cook for about 10 minute at medium flame
- 12
After 10 minutes, add green chillies, 1/2 teaspoon sugar and mix
tablespoons kashmiri red chilli powder(1)sugar(1/2 teaspoon)green chillies - sliced(2) - 13
Cook for another 4 to 5 minutes at slow flame
- 14
After 4 to 5 minutes, switch off the stove and it is ready to be served
- 15
Serve Bengali Doi Maach along with Chingiri Paturi and hot steamed rice for a perfect Bengali weekday lunch or dinner
Rate this recipe
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