Doi Maach

Doi Maach or yogurt fish is a very common dish in Bengali kitchens. Doi Maach can be cooked in various ways. You can put lot of spices and make it heavy or you can play with simple spices and make it soothing and light.

Doi Maach

Doi Maach

As summer months are on so I prefer to prepare it in a simple light way which is not at all over crowded with spices but a comfy dish that has a very soothing taste.

The color of the dish is very light though there is no hard and fast rule making it if you want more color add more turmeric powder that’s all. But the main problem with doi fish is that the curd curdle and the end product is not the one you have desired, in this straight simple recipe I will tell you how to make a delicious creamy doi fish avoiding the curdle hazard.

Doi Maach Ingredients

  • 1 bay leaves
  • 2 clove of garlic
  • ½ tsp of besan

Method

Wash and marinate the fish pieces with turmeric and salt and fry them slightly in mustard oil.

To avoid curdling add ½ tsp of besan to your curd and beat and keep aside.

Then use it on the curry this will help to give the curry a smooth texture but the curd will not curdle.

One Response to Doi Maach

  1. Suranjana says:

    Thanks a ton

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