Fish In Yogurt Sauce (Doi Maach)
Fish In Creamy Yogurt Sauce also commonly known as “Doi Maach” is one of the traditional fish curries in Eastern India and often made on special occasions. Today is Father’s Day and while I cooked a sumptuous meal for my husband, I missed my dad dearly who is back in India. This dish is one of his favorite so I dedicate this recipe to him.
“Doi Maach” often made with Big Oily Fishes like Hilsa, Rohu, Grass Carp, Mrigal (White Carp), etc. It is made on special occasions mainly because it tastes its best when the fish is really big. So often when guests are coming, and big fishes are bought this was a go-to dish. I often prepare this with Salmon, along with Carps and other bigger fish steaks. The sauce is mild, so the taste of the fish prevails. You can find more information on fishes in the post “Bengalis Default Fish Curry” post.
The color of this dish is often white because we do not add any turmeric while preparing the sauce. But I sometimes add a little turmeric and salt in the fish and fry before making the sauce. My rule of thumb is, if I am using fish steak for this dish, I fry the fishes ahead of time, whereas with fillet I skip this step. There are a couple of different versions of Doi Maach, but this one is one of the simplest and most commonly followed. The sauce has a sweetness in the taste, that is unique. It is best paired with Polao (flavored Rice), but can also be enjoyed well plain white or brown steamed rice.
This preparation is quite quick and almost no prep time needed. In case you do not want to fry the fish before, marinate them in lemon juice and salt for 15 minutes and wash them off before adding them in the sauce. Mix the yogurt in a cup and whisk with gram flour and other seasonings. You can adjust the taste as per your preference here. Once the fish is added in the sauce slow cook the fishes for 5-6 minutes till the sauce been soaked in. Your Doi Maach is ready to be enjoyed!
5 minPrep Time
10 minCook Time
15 minTotal Time
- 2 lb Fish (Steak or Fillet)
- 2 tbsp Oil (2 tbsp Oil extra in case frying the fishes before)
- 4 tbsp Onion Paste
- 1 tsp Ginger Paste
- 1 Cup Water
- 1 Cup Plain Yogurt
- 1 tbsp Gram Flour
- 1 tbsp Sugar
- 1 1/2 tsp Salt
- 1/2 tsp Chilli Powder
- 1 Bay Leaf
- 2-3 Cloves
- 2-3 Green Cardamom
- 1 -2 Stick Cinnamon
- 2-3 Dried Red Chillies
- Cover the fish steaks in turmeric and salt. (Turmeric is optional)
- Heat Oil and fry the fishes 1 minutes each side
- Quickly dish out.
- Add 2 tbsp oil
- Put Bay Leaf, and Whole Garam Masala
- Once spattering starts add onion and ginger paste
- Fry them lightly for few minutes, till the aroma comes
- Mix the Yogurt in a bowl and whisk well
- Adjust taste as per your preference
- Add in the oil with onion paste and mix thoroughly.
- Add water, let it boil
- Slowly add fishes in the sauce
- Lower the heat and cook in low flame for 5 to 6 minutes.
- Turn Off the heat, let it rest for few more minutes.
- Doi Maach is Ready to be served!