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Doi Maach - 3

Doi Maach Recipe

Bengali style fish curry made with katla or rohu fish in a gravy thickened with onion paste and yogurt. Recipe Author: Madhushree
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Non Vegetarian
Cuisine Bengali
Servings 6 people


  • 6 pieces rohu or katla fish you can use steaks, ie gada or peti (the belly portion) or both
  • 1 no Medium Sized Onion
  • 100 gm yogurt or dahi 1/2 cup approximately
  • 50 gm mishti doi 1/4 cup approximately (see notes)
  • 1 1/2 tbsp Ginger Paste
  • 1 tsp Turmeric Powder
  • 1 1/2 tsp kashmiri red chili powder
  • 3 nos split green chilies
  • 3 tbsp Mustard Oil
  • 1 tsp All purpose flour
  • Salt To Taste


  • Wash the fish under running water and then pat them dry. Marinade the fish pieces with salt and 1/2 tsp turmeric powder and leave for ten minutes.
  • In the meanwhile, make a paste of the onion in a blender using very little water.
  • In a frying pan or a kadai, take, 2 tbsp of mustard oil and let it heat. When smoking, gently slide the fish pieces and put the flame on medium. The fish should be lightly fried Just a little bit of colour on one side and then it's time to flip the fish on the other side. Once both sides are done, take the fish out of the oil using a slotted spatula and keep aside.
  • In the same oil, add another tbsp of mustard oil and let it heat. Add the onion paste and kep frying. After a couple of minutes, add ginger paste and continue frying.
  • Take both mishti doi and normal yogurt in a mixing bowl. Add a tsp of maida or all purpose flour and whisk thoroughly, till there are no lumps and keep aside.
  • Add 1/2 tsp of turmeric powder and the kashmiri red chili powder and continue frying. Sprinkle some water if the masala starts to stick to the bottom.
  • Continue frying till oil starts to show around the sides. At that point reduce the heat to a minimum and add the whisked yogurts.
  • Keep stirring or else the yogurt will split. After a minute or two, add a cup of water and stir well. Then you need to slowly increase the heat and let the gravy cook and the raw smell of the yogurt should go in a while.
  • Slide the fish pieces in the gravy and check the seasoning. Add the split green chilies and increase the temperature. Adjust the water as per your liking.
  • The sauce should continue simmering for a while till you can see oil floating on top. That's from the yogurt.
  • Turn off the heat and serve doi maach with steamed rice.


In case you don't have mishti doi, then add equal quantity of regular yogurt but you need to add at least 2 tsps of sugar.