Doi Maach

    30 mins

    Doi maach is a very authentic Bengali preparation served typically at lunch with pulao or white rice on a festive occasion. My aunt almost always made it when any of her special out-of-town friends came to visit her. I myself have always been succesful in impressing my friends with this dish with practically not much hassle at all. Although it is usually made with a good quality Rohu fish, it can be easily supplemented by any fish that is fleshy in nature, like cat fish (aar maach) or bhetki.


    California, United States
    78 people made this

    Serves: 5 

    • 5-6 medium large rohu fish/aar/bhetki
    • salt to taste
    • 2 teaspoon holud powder (turmeric powder)
    • 2-3 medium sized onions
    • 3-4 pods garlic
    • 1/2 teaspoon ginger paste
    • 4 tablespoons oil
    • 4 green chilies
    • 2 tablespoons plain yogurt
    • 10 kismis (raisins)
    • 1 tej pata (bay leaf)
    • 1/2 stick darchini (cinnamon)
    • 4 lobongo (cloves)
    • 3 choto elanch (green cardamom)
    • 1 teaspoon jeera powder (cumin powder)
    • 1 teaspoon dhone powder (coriander powder)
    • 1 cup water
    • 1 teaspoon sugar

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Take the slices of fish and wash them thoroughly. Salt them and rub 1 teaspoon of turmeric powder. Set aside for 10 minutes. Cut Onions into big slices. Cut the garlic pods into pieces.
    2. On a hot skillet, heat 2 table spoons of oil. Add the fish pieces and fry well. Take the fish out and set aside.
    3. In the remaining oil fry the onion garlic and ginger for 2-3 minutes with 2 green chilies. Take them out; cool them for a minute or so. Put the fried onion, garlic, ginger chilies back into a mixer and grind it with 2 table spoons of yogurt
    4. Heat remaining oil in the skillet. Add raisins and tej pata. Then add cinnamon, cloves and cardamom in the hot oil. Let it splutter, add the ground paste of onion, garlic, ginger and chilies. Stir it for 2-3 minutes. If it dries up may add a sprinkle of water. Add 1 teaspoon of turmeric powder, 1 teaspoon of jeera powder and 1 teaspoon of dhone powder. Keep stirring for 3 minutes.
    5. Add 1 cup of water and mix well. Let it simmer. Add salt to taste, sugar and the remaining 2 chilies. After it comes to a boil, add fish pieces and cover on medium heat. Keep cooking till the fish gets cooked through. Adjust salt and sugar according to taste. Serve hot with rice.


    To make it extra tasty, fry the fish well.


    Take the fleshy part of the fish with less bones typically known as “peti” in Bengali

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    Reviews in English (2)


    i am a vegetarian.but i cook this recipe for my parents and my grandfather and near and dear ones.i have always chosen rahu fish for this recipe and desist from adding onion,garlic and clove to it.because i believe onion and garlic overshadow the original flavour of the dish.and on some occasions i believe using mace instead of cinnamon stick or garam masala adds a rather cooling effect !  -  01 May 2014


    Doi means curd in English. This recipe is cooked with curd and not yogurt. Yogurt and curd are different. There is no concept of yogurt in traditional Indian cooking. However, if curd is not available yogurt can be used.  -  21 Mar 2016