Doi Maach

Bengali Cuisine is known for its tasty food. One of them is Doi Maach (Rohu Fish with Curd). This recipe is made with Rohu (fresh water fish) using yogurt / curd in the curry. Rohu fish called as Rui Maach in Bengali is large in size and are considered tastier among other fresh water fishes.

Doi Maach Recipe:

• Marinate fish with salt and turmeric.
• In a pan put oil for frying marinated rohu fish.
• When the oil is heated slowly add rohu fish. This has to be done carefully.
• Fry the fish from all sides so that is cooked properly and doesn’t remain raw.
• Remove fried rohu fish (maach) in a plate.

Rohu Fish In Curd

Doi Maach Jhor (Curry):

• Take another pan and add 1 tablespoon oil in it. You can use the same oil which was used for frying fish (mach) if left.
• Add jeera( cumin seeds) in the oil.
• Add 4 cloves and 4 cardamon in the oil.
• Break 2 red dry chillies and add to it.
• Add 3-4 bay leaf.
• Add 1cup roughly grinded onion paste and stir for 2 mins.
• Now add 5-6 cashews paste and stir again.
• Put chopped tomatoes, salt and pinch of sugar to it and cook for 2 mins.
• Now add dhaniya powder, mirchi powder, little 1/2 teaspoon garam masala to it and stir again.
• Add water as per how much thickness you want for your gravy. I like this gravy with rice so 2 1\2 glass water goes in it as little water will burn also.
• Now its time to add fish (maach) to the curry (jhor) and keep the flame on low.
• As soon as the water starts boiling, add one cup curd (doi) to the curry and let it cook for more 5-10 minutes on low flame.

Rui Maach Jhor