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A classic Bengali delicacy where tender fish pieces are simmered in a creamy, tangy yogurt gravy. This light yet flavorful curry, spiced with ginger and green chilies, is a true comfort food, best enjoyed with steamed rice.
For 4 servings
Marinate the Fish
Shallow-Fry the Fish
Temper Spices and Sauté Aromatics
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A classic Bengali delicacy where tender fish pieces are simmered in a creamy, tangy yogurt gravy. This light yet flavorful curry, spiced with ginger and green chilies, is a true comfort food, best enjoyed with steamed rice.
This bengali recipe takes 40 minutes to prepare and yields 4 servings. At 306.33 calories per serving with 28.67g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Gravy Base
Simmer the Curry
Garnish and Serve
For a richer, creamier gravy, you can add a paste of 8-10 soaked cashews or almonds along with the onion paste.
For a sattvic or 'niramish' version, omit the onion and garlic pastes. Increase the ginger paste to 1.5 tbsp and add a pinch of asafoetida (hing) to the tempering.
Increase the number of green chilies or add 1/4 tsp of black pepper powder along with the garam masala for extra heat.
The fish provides essential omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and supporting cardiovascular function.
The use of yogurt (dahi) introduces beneficial probiotics, which support a healthy gut microbiome, improve digestion, and boost the immune system.
Both fish and yogurt are excellent sources of high-quality protein, essential for muscle repair, growth, and maintaining overall body function.
Spices like turmeric and ginger contain powerful anti-inflammatory compounds, such as curcumin and gingerol, that can help combat oxidative stress in the body.
To prevent curdling, always use full-fat, room-temperature yogurt and add it to the pan on the lowest heat while stirring continuously. If it has already slightly curdled, you can try whisking it vigorously in the pan or blending a small portion of the gravy to make it smoother, though the texture might not be perfect.
Yes, while Rohu and Katla are traditional choices, you can use other firm, white-fleshed fish like sea bass, tilapia, or cod. Adjust cooking time based on the thickness of the fillets.
Yes, Doi Maach is quite healthy. Fish is an excellent source of lean protein and omega-3 fatty acids, which are good for heart and brain health. Yogurt provides probiotics for gut health. Using mustard oil in moderation also offers health benefits.
One serving of Doi Maach contains approximately 350-450 calories, depending on the type of fish and the amount of oil used. It's a balanced meal component rich in protein and healthy fats.
You can, but it will alter the authentic Bengali flavor. Mustard oil provides a unique pungent taste that is characteristic of this dish. If you must substitute, use a neutral vegetable oil or sunflower oil.
Store leftover Doi Maach in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat. Avoid microwaving as it can make the fish rubbery.