Doi Maach is a popular Bengali fish curry made with unmistakable and aromatic mustard oil. Rohu fish is used to get the authentic flavor but can be substituted with red snapper, halibut, cod, haddock or swordfish.
Prep Time: 5 minutes
Cook Time: 25 minutes
Rohu fish – ½ lb (substitutes: red snapper, halibut, cod, haddock, swordfish)
Turmeric powder – ¼ tsp + ¼ tsp
Salt – ¼ tsp + ¼ tsp or to taste
Onion – ½ medium, blended
Mustard oil – 3 tbsp
Cardamom – 4
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Bay leaves – 2 to 3
Cinnamon – 1 inch piece
Green chilies – to taste, slit
Ginger – 1 tsp, minced
Red chili powder – to taste
Sugar – ¼ tsp
Yogurt – 2 tbsp
Water – 2 tbsp
Golden raisins – 1 tsp, optional
Water – 2 cups
1. Wash and clean fish.
2. Rub fish with ¼ tsp turmeric and ¼ tsp salt.
3. Allow fish to marinate for 5-10 minutes.
4. With a mortar and pestle, pound Cardamom and cloves and discard cardamom skin. Set aside.
5. Heat mustard oil in a medium pan on medium heat.
6. Lightly fry fish, one minute on each side. Do not over crowd pan. Remove fish onto a paper towel lined plate until ready to use.
7. In the same oil, add bay leaves, ground cloves and cardamom, onion paste, green chilies and ¼ tsp salt. Mix and cook for 2-3 minutes.
8. Add ginger, turmeric powder, red chili powder and sugar. Mix.
9. Dilute yogurt with 2 tbsp water and make a smooth paste. Turn off stove and slowly add yogurt to the pan, while stirring continuously.
10. Once yogurt is mixed in, turn stove on and add raisins.
11. Cook until oil separates from the mixture.
12. Gently add fish into the mixture and cook it on both sides for 1-2 minutes.
13. Add warm water (2 cups) and mix very gently to incorporated the mixture.
14. Reduce heat to low, cover and cook for 10 minutes.
15. Uncover, increase the heat to high and cook for another 5-7 minutes or until gravy is of desired consistency.
16. Serve with brown rice or paratha.