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Doi Machh (different style)

Soma Mukherjee
30 minutes
Prep Time
30 minutes
Cook Time
4 People
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ABOUT Doi Machh (different style) RECIPE

Fish in curd greavy. This recipe is different from the traditional bengali doi maachh recipe.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • West Bengal
  • Roasting
  • Whisking
  • Frying
  • Side Dishes
  • Egg Free

Ingredients Serving: 4

  1. Fish (Rohu/ Katla) 4 picies (appox 350g)
  2. Curd 1 cup
  3. For fish marination: salt (as required)
  4. Turmeric powder - 1/2 tsp
  5. cilli powder - 1 tsp
  6. Grated onions 1 big size
  7. Cumin powder 1 teaspoon
  8. Coriander powder 1 teaspoon
  9. Mustard oil for cooking (or vegetable oil)
  10. For the gravy: turmeric powder - 1/2 tsp
  11. kashmiri red cilli powder - 1 tsp
  12. Roasted coriander powder - 1/2 tsp
  13. Roasted Cumin Powder - 1/2 tsp
  14. Nigella seeds - 1/2 tsp
  15. salt
  16. Whole Red cilli 2
  17. Mustard seeds 1 teaspoon


  1. Clean fish pieces
  2. Add salt, turmeric powder, cilli powder
  3. Rub the pieces and keep aside for about 30 minutes.
  4. After 30 mins Heat oil and shallow fry the fish pieces and keep aside. Now in the same oil add greted onion and slightly sugar . Fry it until the raw smell disappeared.
  5. Add the fish pieces and cumin powder and coriander powder fry it
  6. Add about 1/2 cup water and leave it for 2-3 minutes
  7. In a mixing bowl whisk the curd with all ingredients mentioned for the greavy except roasted coriander and cumin powder.
  8. Now in a different kadai Heat 1 teaspoon oil add nigella seeds fry for a minute and add the curd mix.
  9. Stir it few seconds and add the fish pieces with onion. Cook for 2 minutes.
  10. Now sprinkle roasted cumin and coriander powder.
  11. Fry the mustard seeds and whole red cilli in 1 teaspoon oil and spread all over the greavy.
  12. Now it's ready to serve.
  13. Serve with steamed rice

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Payal Singh
Payal Singh   Jun-24-2018


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