Jump to Main ContentJump to Primary Navigation
Top

Doi maach

bengali-style-fish.jpg

Doi maach literally translates as ‘yoghurt fish’. An age-old favourite, it’s an almost permanent fixture at Bengali banquets. It’s easy to prepare and goes very well with plain rice. You could use halibut or, if you want to try a freshwater fish, perch or carp.

Ingredients (Serves 4)

  • 1kg (2 ½ lb) firm white fish fillets, skinned and cut into 4cm (1 ½ inch) pieces
  • 4 tablespoons mustard oil
  • 3 cloves
  • 2 green cardamom pods
  • 2.5 cm (1 inch) piece of cinnamon stick
  • 1 teaspoon black peppercorns
  • 1 dried bay leaf
  • 1 teaspoon mustard seeds
  • 2 onions, finely chopped
  • 1 teaspoon salt
  • 4 green chillies, slit open lengthwise
  • 200g (scant 1 cup) plain yoghurt
  • 1 tablespoon chopped fresh coriander
  • 200 g(scant 1 cup) plain yoghurt
  • 1 teaspoon red chilli powder
  • 1 teaspoon ground turmeric
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste

Method

Step 1: Combine all the ingredients for the marinade, add the fish pieces and mix gently until they are well coated. Set aside to marinate for at least 30 minutes.

Step 2: Heat 3 tablespoons of the mustard oil in a large, heavy-based pan over a medium heat. Add the cloves, cardamom, cinnamon, peppercorns and bay leaf and fry for 30 seconds, then add the mustard seeds and let them splutter.

Step 3: Add the onions and fry for 4-6 minutes, until translucent. Now add the fish and its marinade and mix gently but thoroughly. Add the salt and cook for 4 minutes, stirring occasionally. Add the slit green chillies, stir in the yoghurt and cook over a medium heat for 6-8 minutes, until the fish is done.

Step 4: Garnish with the coriander and drizzle the remaining mustard oil over the top Serve with steamed rice.

Related

lambcurry.jpg

Rajasthani Lal Maas

curry.jpg

Coconut cream chicken

hero.jpg

Festive recipes

Comments

Latest...

Three cheers for cake: the clean eating backlash is here

Celebrate with our most indulgent recipes by Sarah Biddlecombe

31 May 2016

How to make ice-cream flowers

Our new Instagrammable obsession by Amy Swales

25 May 2016

The giant London gin distillery you'll be able to spend the night in

A must-visit for any gin fans by Sarah Biddlecombe

25 May 2016

Ten of the best English wines

Reds, whites and sparkling to rival Champagne by Victoria Gray

24 May 2016

The best and coolest gluten-free restaurants, cafes and bakeries in the UK

We bring you 30 places to chow down sans gluten by Sejal Kapadia Pocha

24 May 2016

Still or sparkling? A water-only cocktail bar is coming to London

“One can actually taste the region and depth from which the water comes” by Amy Swales

23 May 2016

Cook like a pro: vegetarian recipes from London's hottest restaurants

Get that veggie dinner party planned by Amy Swales

20 May 2016

Hemsley + Hemsley’s weekly shopping list

The bestselling cookbook authors share what they pick up at the supermarket (or whole foods store) by Helen Bownass

18 May 2016

10 reasons to go vegetarian

It's not all animal welfare and environmentalism by Harriet Hall

17 May 2016

How to make your perfume in cocktail form

Mix your own scented drinks by Lucy Frith

16 May 2016