We all know that the topography of a region has an important role in determining the food habits of the inhabitants. The story of Bengal and its periphery is no different. Blessed with riverine plain, Bengal has abundance of rice and sweet water fish. Thus, making the combination of maach bhaat, the staple food of the state.
Also, one must know the companionship of ‘fish’ and ‘Bengali’ is not new. The mention of fish can be found in ancient Bengali texts. Fish was so popular in Bengal, that a thirteenth century text from the region called Brihaddharma Purana actually permitted Bengali Brahmins, who were not allowed to indulge in non-vegetarian diet, to eat certain varieties of fish like the rohita (rui), shaphara (pu~Ti, shapharI), sakula (sola) etc. One can still experience the glimpse of this tradition in Bengali Brahmin houses with joint families, where intake of fish is common but inclusion of certain vegetables and herbs like onion and garlic are prohibited.
In Bengal fish is not only popular but is also considered auspicious. The first dish that is prepared by a newly wedded bride at her in-law’s place has to be fish bought and brought by her husband. According to certain customs, fish is even offered to certain deities during certain festivals. Even for me, I realised the importance of fish from my early childhood, when my mother used to worship Goddess Durga during Doshomi (tenth day of Navaratri), and used fish as one of the offerings to the deity.
Considering fish is and was so popular in Bengal and vicinity, it is obvious that with time people have discovered and innovated different ways and processes to cook fish. One such innovation is ‘Doi Maach’ or ‘Fish in Curd Sauce’. Although there are different ways to prepare this dish, however the most common process to prepare Doi Maach, is to marinate the fish pieces with curd and spices and then slow cooking the marinated fish. Not sure, for what reason the dish Doi Maach should be given the preference. It is healthy as the process of preparing Doi Maach does not involve frying the fish. Also, going by the logic of age-old tradition where both curd and fish are considered auspicious, this dish becomes double auspicious 🤓. However, for me, the auspiciousness of the dish becomes evident whenever I taste Doi Maach, and with every bite I get close to attaining Nirvana.
So, lets our try our hand with this healthy and auspicious ‘Doi Maach’.
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Recipe: Doi Maach Or Fish in Curd Sauce
Preparation Time: 20 minutes (approx.) Marination Time: 35 minutes Cooking Time: 45 minutes on low flame (approx.) Equipment used: A bowl to marinate fish pieces, a pan, a turner, a knife and a grater Yield: 4 people
Ingredients:
- 4 fish pieces (Rohu or Catla)
- 1/8 cup curd
- ¼ teaspoon jeera (cumin) powder
- ¼ teaspoon garam masala powder
- 1 red chilli split into halves
- 1 bay leaf (I have used half of one big bay leaf)
- 1 inch X 0.5 inch ginger (grated)
- 2 tablespoons & 1 teaspoon mustard oil
- Quarter teaspoon salt
- 1/8 teaspoon sugar
- 1 green chilli slit
- 8 – 10 garlic cloves or 1 tablespoon chopped garlic
- 1 medium sized onion
- 5-6 pieces raisin
- 1 teaspoon ghee
Method:
- Wash the fish pieces properly and remove scales from fish skin, if there is any left
- In a bowl add the fish pieces along-with curd, jeera powder, garam masala powder, red chilli, bay leaf, grated ginger, 1 teaspoon mustard oil, salt, sugar and slit green chilli
- Mix the ingredients properly using hand
- Cover the bowl and keep it aside for marination
- Chop garlic and slice onion while the fish pieces are getting marinated
- Heat a pan and add 2 tablespoons mustard oil
- Add chopped garlic to the pan when the oil is hot
- Add sliced onion when the garlic pieces are sautéed
- Wash the raisins and add them into the pan when the onion pieces turn golden brown
- Add the marinated fish pieces
- Stir and spread the ingredients evenly across the fish pieces
- Cover the pan and let the pieces cook on low flame
- Uncover the pan after 20 minutes to check if the pieces are tender
- Add little water if the liquid evaporates. Don’t add water if there is sufficient gravy or liquid
- Adjust salt and sugar as per your taste when the gravy thickens
- Remove from heat and add ghee, once the gravy reaches the desired consistency
Wash the fish pieces properly and remove scales from fish skin.
In a bowl add the fish pieces along-with curd, jeera powder, garam masala powder, red chilli, bay leaf, grated ginger, 1 teaspoon mustard oil, salt, sugar and slit green chilli.
Mix the ingredients properly.
Cover the bowl and keep it aside for marination.
Chop garlic.
Slice onion.
Heat a pan.
Add 2 tablespoons mustard oil.
Add chopped garlic when the oil is hot.
Add sliced onion when to the sautéed garlic pieces.
Add raisins when the onion pieces turn golden brown.
Add the marinated fish pieces.
Stir and spread the ingredients across the fish pieces.
Cover the pan and let the pieces cook for 15-20 minutes
Uncover the pan to check if the pieces are tender.
Add little water if the liquid evaporates.
Adjust salt and sugar. Remove from heat and add ghee.
Tips:
- For this dish use fish belly pieces. As belly area of fish contains maximum fat and hence maximum flavour
- For marination, mix the ingredients before adding green chilli to avoid burning sensation
- The gravy should be thick and less. The spread of masalas or spices should be confined to fish pieces
- You may cashews in addition to raisins
- After emptying the bowl which has been used to marinate fish, add little water and wipe the bowl with your hand. Pour the water to the pan so the little spices stuck with the bowl are put to use
- Doi Maach tastes best with white steamed rice
