Doodh Maach | Bengali Dudh Mach Recipe
A light fish curry with milk and panchphoron
Ingredients
- 4 pcs Katla Maach or fish of your choice (read notes)
- 1.5 tsps turmeric powder
- 1/2 tsp red chilli powder optional
- 1/2 tsp Panch Phoron read notes
- 3.5 tbsp Mustard oil
- 3-4 nos green chillies
- salt to taste
- 1 cup milk see notes
Instructions
- Wash the fish pieces and pat them dry. Rub half tsp of turmeric powder and a little bit of salt to the fish.
- In a frying pan or kadai, take 2 tbs of mustard oil. Heat the oil till it almost reached a smoking point and then gently slide the fish pieces into the pan to fry them.
- Fry the fish on each side for less than a minute. Just a little bit of golden colour would do.
- Take the fish out of the oil and keep aside.
- In the same oil, add another half tbsp of mustard oil. Heat it and add panchphoron and break a couple of green chilies into it.
- Stir it around on medium heat till you get the panchphoron fragrance.
- Take one cup of milk and dissolve the rest of the turmeric powder into it. Also dissolve the red chili powder into it, if you are using it.
- Add this milk to the oil. Keep the heat low and let it simmer for about 4 to 5 minutes.
- Then slide in the fish. Add another half cup of water, add salt to taste and let it come to a boil. Then lower the heat, cover and cook for 5 minutes. Let the oil come out of the gravy.
- Uncover, drizzle 1 tbsp of mustard oil and add a couple of split green chilies.
- Turn off the heat and serve doodh maach with steamed rice.
Notes
- You can use this recipe for rohu, katla, bhetki, pabda, pomfret and much more white fleshed fish. If you are using sea fish, I suggest you also add a tsp of freshly grated ginger.
- Panch phoron can easily be made at home. Use equal quantities of cumin seeds, nigella seeds, fennel seeds, black mustard seeds and half the quantity of fenugreek seeds. Radhuni is also used in panch phoron in place of mustard seeds.
- You can use skimmed milk, double toned milk to full-fat milk.