Doi machh or fish in yogurt gravy | How to make Doi machh or fish in yogurt gravy

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By Mitoshi Saha
Created on 11th Apr 2017
  • Doi machh or fish in yogurt gravy, How to make Doi machh or fish in yogurt gravy
Doi machh or fish in yogurt gravyby Mitoshi Saha
  • Doi machh or fish in yogurt gravy | How to make Doi machh or fish in yogurt gravy (3 likes)

  • 0 reviews
    Rate It!
  • By Mitoshi Saha
    Created on 11th Apr 2017

About Doi machh or fish in yogurt gravy

This is a authentic Bengali recipe in which the fish is cooked in silky smooth yogurt gravy.

Doi machh or fish in yogurt gravy is one dish which makes its accompaniments tastier. With the right mix of flavours, Doi machh or fish in yogurt gravy has always been everyone's favourite. This recipe by Mitoshi Saha is the perfect one to try at home for your family. The Doi machh or fish in yogurt gravy recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Doi machh or fish in yogurt gravy is few minutes and the time taken for cooking is 15 minutes. This is recipe of Doi machh or fish in yogurt gravy is perfect to serve 4 people. Doi machh or fish in yogurt gravy is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Doi machh or fish in yogurt gravy. So do try it next time and share your experience of cooking Doi machh or fish in yogurt gravy by commenting on this page below!

  • Prep Time0mins
  • Cook Time15mins
  • Serves4People
Doi machh or fish in yogurt gravy

Ingredients to make Doi machh or fish in yogurt gravy

  • 4 pieces of rohu
  • 1 cup fresh yogurt
  • Ginger juice 1 tsp
  • Onion juice of 1 Onion
  • Pinch of refine flour or maida
  • Salt to taste
  • 1 tsp sugar
  • Mustard oil for cooking
  • Whole garam masala (cardamom, cinnamon and cloves)
  • 1 bay leaf
  • Few kismish(optional)
  • Few green chilies

How to make Doi machh or fish in yogurt gravy

  1. Marinate the fish with salt and keep it for 15-20 minutes
  2. Then lightly fry the fish and keep aside.
  3. In the same oil add bay leaf and the whole garam masala.
  4. As flavour comes out remove the pan from the heat and add the yogurt mixture of ginger juice, onion juice and a pinch of refined flour.
  5. Put the pan back to the flame.
  6. Stir in low flame so that the curd does not curdle.
  7. Add salt and sugar.
  8. As oil comes out add warm water for desired consistency.
  9. Now add the fried fish.
  10. Add slit green chilies and few raisins or kishmish.
  11. Fine add some garam masala powder and switch off the flame
My Tip: This dish will be slitly sweet and always use fresh curd for this dish.

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