🇧🇩 Bangladesh recipe
Doi Maach
Doi maach is the gentle, elegant counterpart to the fiery fish curries of Bangladesh. Tender pieces of fish are simmered in a yogurt-based sauce scented with cardamom, cinnamon, and bay leaves, resulting in a creamy, mildly spiced dish with a subtle tang. It is a staple of Bengali wedding feasts and celebration meals, often made with rohu or katla fish.
Prep15 mins
Cook25 mins
Serves4
Difficultyeasy
Ingredients
- 500g rohu or any firm white fish, cut into steaks
- 200g plain yogurt, whisked until smooth
- 1 large onion, finely sliced
- 1 tablespoon ginger paste
- 0.5 teaspoon turmeric powder
- 1 teaspoon sugar
- 3 green cardamom pods
- 2 whole cloves
- 1 bay leaf
- 1 small cinnamon stick
- 2 green chilies, slit
- 3 tablespoons mustard oil or vegetable oil
- 0.5 teaspoon red chili powder
- Salt to taste
- Pinch of saffron soaked in 1 tablespoon warm milk (optional)
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 290
- Protein
- 29 g
- Carbs
- 7.5 g
- Fat
- 16 g
