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...

Ten veggie recipes to whip up in 15 minutes or less

One can never have enough veggie-based meals in one's culinary repertoire by Amy Swales

26 Apr 2016

Will you dine at London’s new ‘naked’ restaurant?

"The idea is to experience true liberation..." by Amy Lewis

21 Apr 2016

Introducing the rainbow toasties of your Instagram dreams

It's a grilled cheese sandwich for magical unicorns by Amy Swales

20 Apr 2016

The graphic and grisly cakes your nightmares are made of

Internal organs in fondant form by Amy Swales

20 Apr 2016

A Hello Kitty café is finally coming to the UK

Book in your matching Hello Kitty mani, stat by Amy Swales

14 Apr 2016

The cocktails that help us hit our five-a-day

Drinks from the vegetable patch

12 Apr 2016

The Stylist team take on their very own bush tucker trial

Team Stylist puts four insect-filled recipes to the test by Jenny Tregoning

11 Apr 2016

15 sweet, sour and refreshing cocktails to make at home

We've consulted the experts to bring you the best herby, floral mixes for spring by Amy Swales

11 Apr 2016

These miniature Krispy Kremes are the most adorable food of all time

This video will be the best 6 minutes of your day by Harriet Hall

06 Apr 2016

The best London restaurants to take food porn worthy snaps in

An Instagrammer's paradise by Amy Lewis

29 Mar 2016