Susmita's bengali fish curry (doi maach)

Susmita's bengali fish curry (doi maach)


5 people made this

About this recipe: I love fish and I really like the way the Bengalis treat their fish. I like the subtle flavours of the gravy so you can really taste the fish.

Susmita Washington, United States

Serves: 4 

  • ½ kg fish fillets
  • 1 cup plain curd
  • ½ teaspoon turmeric (haldi) powder
  • 2 tablespoons mustard oil
  • 2 green chillis, slit in half
  • 1 small piece ginger, grated
  • 1 teaspoon sugar
  • Salt to taste
  • 1 teaspoon panch phoron
  • Chopped coriander leaves, for garnish

Prep:30min  ›  Cook:15min  ›  Ready in:45min 

  1. Rub the fish with turmeric and salt. Let sit for 30 minutes.
  2. Heat oil in a large frying pan. Add panch phoron and fry till fragrant, about 30 seconds. Add the green chillies and ginger. Add the fish and fry till browned, about 2 minutes. Remove the fish and keep aside.
  3. Mix the curd with ½ cup water, sugar, and salt. Add the curd to the frying pan. Bring to a boil and reduce flame to simmer. Add the fish and cook till the fish is done, about 5 minutes. Garnish with coriander leaves and serve with plain rice.

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