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.
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
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