Bengali Fish Curry (Doi Maach) Recipe

Name: Bengali Fish Curry (Doi Maach)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spice mix:; 2 teaspoons coriander seeds; 1 teaspoon cumin seeds; 2 dried hot red chiles; 2 whole cloves; 2 green cardamom pods; 1 (1-inch) cinnamon stick; Fish:; 2 1/4 pounds mahimahi, cut into 1 1/2-inch pieces; 3/4 teaspoon ground turmeric; 1/2 teaspoon salt; 2 tablespoons canola oil, divided; Sauce:; 3/4 cup finely chopped red onion; 1 teaspoon grated peeled fresh ginger; 1 garlic clove, minced; 1 bay leaf; 1/4 cup water; 1 teaspoon salt; 1/2 teaspoon sugar; 1 cup plain whole milk yogurt

Servings: persons

Spice mix:
2 teaspoons coriander seeds
1 teaspoon cumin seeds
2 dried hot red chiles
2 whole cloves
2 green cardamom pods
1 (1-inch) cinnamon stick
Fish:
2 1/4 pounds mahimahi, cut into 1 1/2-inch pieces
3/4 teaspoon ground turmeric
1/2 teaspoon salt
2 tablespoons canola oil, divided
Sauce:
3/4 cup finely chopped red onion
1 teaspoon grated peeled fresh ginger
1 garlic clove, minced
1 bay leaf
1/4 cup water
1 teaspoon salt
1/2 teaspoon sugar
1 cup plain whole milk yogurt

1
To prepare spice mix, combine first 6 ingredients in a spice or coffee grinder; process until finely ground.
2
To prepare fish, combine mahimahi, turmeric, and 1/2 teaspoon salt in a large bowl; toss well. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of fish; cook 5 minutes or until fish is lightly browned and flakes easily when tested with a fork (do not overcook). Remove from pan. Repeat procedure with remaining fish and oil.
3
To prepare sauce, add onion to pan; saute 5 minutes or until tender. Add ginger, garlic, and bay leaf; saute 2 minutes. Add ground spice mix; cook 2 minutes. Stir in water, 1 teaspoon salt, and sugar. Remove pan from heat; gradually stir in yogurt. Cook over low heat 5 minutes, stirring constantly. Return fish and accumulated juices to pan. Cook over low heat 5 minutes or just until heated. Discard bay leaf.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Spice mix:, 2 teaspoons coriander seeds, 1 teaspoon cumin seeds, 2 dried hot red chiles, and more.

Yes, Bengali Fish Curry (Doi Maach) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bengali Fish Curry (Doi Maach)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions