This is a traditional Bengali fish preparation. ‘Doi’ means yoghurt and ‘Maach’ is fish. Fish used is the usual fresh water fish either Rahu or Katla.Choose a big fish weighing about 5 kg. Often the fishermen or women who sell these fishes do not expect you to buy the whole fish, therefore you can buy one kilo or 2 kg. For this preparation you need to select portions from the stomach of the fish.
- 6 big pieces of fish.
- 2 tablespoon yoghurt
- 1 medium size onion ground to paste.
- 1 teaspoon ginger paste
- 2 cloves garlic ground to paste
- ½ teaspoon cumin seed powder
- 1 tablespoon coriander and cumin seed mix powder
- Kashmiri chilli powder to taste
- Wash the fish well. Apply salt and about ¼ teaspoon turmeric powder to the fish and marinate the fish in yoghurt for 2 hours.
- Heat 2 table spoon oil in a vessel. Add 1 bay leaf (chopped into two pieces),1 green cardamom, 2 cloves, 1 small stick of cinnamon and ¼ teaspoon cumin seed to the oil.
- Soon after adding the above mentioned whole masalas, add the onion paste and the ginger paste. Stir well.
- Add garlic paste, coriander and cumin mix powder and a bit Kashmiri chilli powder.
- After stirring well add the pieces of fish. My mum prefers to add only the fish and not the marinade.
- Add salt to taste – take care while adding salt for the fish has already been marinated in salt--- and a little water. Cover and cook till done.
- At this stage add half cup beaten yogurt and half teaspoon of sugar. Stir well and serve hot.
I have sent this to My Sweet and Savory --- Let's Do Brunch.
This dish was cooked by my mother who always used pieces from a big fish, that is how Doi Maach is traditionally cooked.
I, however, cooked it by using pieces from a one and a half kg fish and I found it tasted quite good. Here is a link to my video