Doi Maach Recipe, Bengal
Doi Maach is a Bengali recipe. It is prepared on all traditional occasion including marriage. It contains nutritional value as well.
Doi Maach is a well known Bengal dish, hugely prepared in state of West Bengal. It contains 235 calories, 33.6g protein and 106mg calcium.
Doi Maach is a typical but popular recipe of Bengalis. It is highly prepared in West Bengal and is liked equally by young, old and children. It is easy to prepare and tastes simply delicious.
The Doi Maach recipe is light and nutritious for health. The dish is, indeed, a favorite among Bengalis. It is prepared on all major occasions and weddings. Besides, other castes also love to savor this dish with boiled rice.
Generally, rohu fish is used to prepare Doi Maach. However, you could also use fishes like fresh water bass, carp or buffalo carp. Salmon is also a best option for the dish, if you are staying in India.
Traditionally, mothers and grandmothers cook Doi Maach with fresh fish, which is firm. However, the pieces of fish can be fried before mixing it with yoghurt.
Doi Maach Recipe
- Oil for frying
- Onion paste
- Cardamom powder
- Ginger paste
- Cumin seed powder
- Turmeric powder
- Green chillies (chopped)
- Red chilli and salt to taste
How to Prepare Doi Maach
- Fish pieces are cleaned and washed properly. It is marinated with little salt, turmeric and kept aside in a bowl.
- Next, in a bowl curd or yoghurt is taken and mixed with water. It is beaten until the curd is smooth.
- Turmeric, ginger paste, onion paste and red chili powder to this curd and mixed well.
- A cooking pan is taken and white oil is heated. Cumin seeds are added to it. Then, cardamom, cinnamon, bay leaves and cloves are also added.
- After these are tossed for sometime, remaining ginger paste and onion paste is poured in. The ingredients are fried together until onion turns golden. Green chilies are put into it.
- Next, the frying pan is removed from fire and slowly the beaten curd is added to the pan. The pan is removed in order to avoid curdling of curd.
- Then, little water is poured in. Salt is also added according to taste. The flame is simmered.
- After 2-3 minutes fish pieces are lowered into the pan and it is allowed to cook until the fish becomes tender.
- Finally, Doi Maach is served with piping hot boiled rice. It is really mouth watering.
- You could use the fish ‘mahimahi’, for the dish as it would make the gravy thick.
- While adding yoghurt to the gravy, you should ensure that you are adding it very slowly to avoid any mishap. Moreover, it makes the gravy smooth.
- For better taste and aroma, you can garnish the recipe of Doi Maach with cilantro sprigs.
- Doi Maach is best serve with steamed rice. Even with curd rice, it tastes just too good.