Authentic Doi Maach or Yogurt Fish Curry

As a Bengali, Maach or fish will always remain close to my heart. If I talk about my favorite variety of fish recipes, then it has to be Doi Maach or Yogurt Fish Curry.

Also Read:

Authentic Fish Curry Recipe with yogurt & Poppyseeds

Bhapa Rui

Learn the video tutorial here :

Well, I cannot begin to describe my experience with Doi Maach. My earliest memory of Doi Maach is my grandmother making a rich, spicy Doi Maach curry with very little gravy. She would say, “Ota sukhno sukhno khete hoi” – meaning, it is to be eaten dry. And, I cannot even begin to describe its taste to you.

Creamy, spicy, rich gravy with large pieces of rohu fishes swimming here and there flanked by large dried red chilies and bay leaves would a real treat for eyes and of course the taste buds.

Jump to:

• So, how to Make Authentic Homemade Doi Maach or Yogurt Fish Curry?
• Doi Maach or Yogurt Fish Curry has got three pillars.
• How much should we fry the fishes?
• Can we replace Clarified Butter or Ghee with Salted Butter?
• Does this need Onions?
• Doi Maach or Yogurt Fish Curry Recipe

My grandma was the best cook in this world. She had that thing in her hands which we call – the magic of cooking. And, her most popular recipe was Doi Maach or Yogurt Fish Curry. She was an expert in making Doi Maach.

And, no matter how old I get, or how many variations of this recipe I try, no one, I repeat, no one can match that level of taste. Not even me. But, yes! She has taught me how to make it.

And, today I am going to share her recipe with the world. Maybe I was born to share it with the world. She must be there in heaven looking at me sharing this article with y’all. I know she’d be proud of me.

So, how to Make Authentic Homemade Doi Maach or Yogurt Fish Curry?

Doi Maach or Yogurt Fish Curry has got three pillars.

• One – the spices
• Two – the yogurt
• Three- the fishes

Without any of the above, it’s impossible to make Doi Maach.

First, we grab our spices. So head over to the kitchen and open your fragrant box of spices. Pick out some dried red chilies (peppers), some cinnamon sticks, some cardamom pods, and some bay leaves.

Second, grab your ground spices – we’ll need red chili powder (or Smoked Paprika), turmeric powder, Ground Cinnamon, Ground Cardamom, Salt, and Sugar. That’s it. Nothing fancy. Nothing that we don’t have at home.

Got them?

Now – get your hands together for the star of the show – our creamy friend – Yogurt.

Mix all these ground spices with yogurt and make a smooth paste. No need to add oil or water. Just mix it well with a spoon and keep it aside. We are gonna need that later.

Now, we’ll need to marinate our fishes with some salt and turmeric. Then fry them in hot oil. But, don’t fry them red or too crisp. Just lightly sear them for about 2-minutes at high flame. It would stick to the pan. So keep turning them frequently. Fry the fishes from both sides. And, that’s done. Keep your fishes aside.

What to do with that oil? Well, my granny would pour it all over the fishes. Yeah! That is gonna bring out the taste! So, now the fishes are DONE.

In the same pan take some ghee. Yess! Ghee or Clarified butter is what we are gonna use to make this. Add your whole spices (if using). And close your eyes and just enjoy every bit of that heavenly smell. Let that smell stir your imagination. But, let’s not burn it.

Into this goes our yogurt mixture. Notice the splutter in the pan. Watch how the curry bubbles and mixes with the whole spices and ghee. Stir it well.

In the meantime, grab your cup and add some water. Not much. My granny would always ask me to keep it as dry as possible. The flavors lie in the oil and ghee. So let it be dry.

Now, bring your fish and place them in the pan. Coat the gravy over the fish and let it come to a slight boil and that’s it. Your Doi Maach is ready. Wasn’t that easy?

Pat your back and give a big round of applause to yourself. You have finally made the world’s best fish curry. I can promise you that you will love every bit of this Yogurt fish curry.

How much should we fry the fishes?

When making Doi Maach, never fry the fishes too much. We don’t need crispy, crusty fish. We need fish which is soft but slightly cooked. Cook both sides in hot oil for just 2-minutes until lightly seared.

Can we replace Clarified Butter or Ghee with Salted Butter?

Well, if you don’t have clarified butter at home then you sure can. But, I highly recommend using ghee.

Does this need Onions?

Of course NOT! I just saw that people are looking for Doi Maach without Onions. Well, this is the recipe that you need when you want to make Doi Maach without Onions.

Who gives onions in Doi Maach? Seriously! This recipe doesn’t need onions, garlic, ginger, or tomatoes. Yet, this is the best Doi Maach Recipe that you will ever come across in your entire life.