East Indian
Doi Maach (Bengali Yogurt Fish Curry)
Doi Maach (Bengali Yogurt Fish Curry) is East Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1.5 lb fish steaks (rohu or katla)
- 1 tsp turmeric
- 1 cup plain yogurt, whisked
- 1 tbsp ginger paste
- 3 green chilies
- 4 tbsp mustard oil
- 1 tsp cumin seeds
- 1 bay leaf
- 1/2 tsp sugar
- 1/2 cup water
- 1.25 tsp salt
How to cook it
- Rub the fish pieces with turmeric and half the salt and let them sit for 10 minutes.
- Heat the mustard oil in a pan until it just smokes, then fry the fish pieces briefly until lightly golden, and set aside.
- In the same oil, temper the cumin seeds and bay leaf, then stir in the ginger paste and cook for a minute.
- Lower the heat, whisk in the yogurt, remaining salt, and sugar, stirring constantly so it doesn't split.
- Add the water and green chilies, bring to a gentle simmer, then slide the fried fish back in.
- Cook gently for 6 minutes without letting it boil hard, then serve warm over rice, a weekly treat in Bengali homes.
Serve it with
A East Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Doi Maach (Bengali Yogurt Fish Curry), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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The protein alongside
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What it is eaten with
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Doi Maach (Bengali Yogurt Fish Curry) carries dairy and fish. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Aloo Posto (Potato in Poppy Seed Paste) |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | Yes | Aloo Posto (Potato in Poppy Seed Paste) |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Meat or fish and Dairy
- How this was set
- Hand audited
When to cook it
Doi Maach (Bengali Yogurt Fish Curry) takes about 35 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on fish and yogurt.
From the same kitchens
More cooking from East India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.