Doi Machch Not fish curry, doi (yoghurt) Machch (fish).
Bangladesh has more fish curries (gravy based dishes) than you can count. Each one has a name of its own based on how it is cooked and where it is from. This particular one is called Doi Mach, fish cooked in a yoghurt based gravy. It’s tangy, a little sweet and just the right amount salty. And yes, we do eat the heads.
As far as I know, Bengalis eat every part of the fish. Not only does the head taste so good. Historically, we waste very little food. But that’s a story for another time.
Recipe Ingredients
- 4 medium piece Rohu(Bengali Cut)
- 2 tsp turmeric
- 3 medium or 1 large onion
- 1 tbsp ginger paste
- 1 tsp garam masala
- 1/2 cup yoghurt(I used 1 cup)
- 1 tsp sugar
- Salt to taste
- 6 cloves
- 3 bay leaves
- Mustard oil
Marinade your fish with turmeric and salt for 15 mins. Fry them in 4 tbsp mustard oil. I fried them until the edges turned golden. For this particular dish, we don’t need crunchy fried fish. In the same pan, add cloves and bay leaf. Add the onion paste next and then ginger. When this mixture starts to let out oil, it’s time to add the yoghurt mixed with sugar. Mix well and bring it to a boil. Add the fish and flip the fish on the other side. Add 5 green chilies add water and cook for 20-25 minutes. Your fish will be soft and when there’s an oily layer on top, turn off the heat.
Serve hot with steamed rice Make sure to debone and eat the fish slowly with the rice.
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