Bengali fish curry - Doi maach recipe

By  Moumita Paul

Bengali fish curry recipe

Among all delectable bengali fish curry recipes, doi maach is the most popular fish curry among Bengalis. This traditional Bengali fish curry is mainly prepared with Katla fish (Catla Carp) or Rui fish/Rohu carp in a yogurt based gravy with simple spices.

 Katla(Catla fish) /Rui(Rohu fish), Yogurt/Curd/Tok doi, Onion, Tomato, Garlic, Ginger, Green Chillies, Cumin Powder, Coriander Powder, Kashmiri Red Chilli Powder, Spicy Chilli Powder, Turmeric Powder, Garam Masala powder, Sugar, Mustard oil, salt.


Wash the fish, drain the water, smear the fish with turmeric & salt. Shallow fry the fish (in mustrad oil/any vegetable oil) until golden.

Fry the fish

How to make?

Blend onion, ginger, garlic, green chillies, tomato, with cinnamon, cardamom & cloves(or 1/2 tsp garam masala powder) until making a smooth paste of the spices.

Fish Curry Masala 

Add Dry masala

Again blend the paste with dry spices like cumin & coriander powder, turmeric powder, Kashmiri red chilli powder, spicy chilli powder, and black peppercorn/powder(optional)

Blend with Yogurt

Lastly blend this fish curry masala with yougurt/curd/dahi/tok doi until getting a sauce like creamy puree.

Cooking fish gravy

Heat the pan(used for frying fish), fry the fish curry masala until release oil from sides, after that add little sugar to balance the sourness of yogurt/curd, 

Add water and salt to the gravy, once gravy boils, add the fried fish steaks to the gravy, cook the fish in gravy until fish get soft. Add garam masala power to the gravy, give a good stir & turn off the heat.

Fish curry is ready

Enjoy Doi maach curry

Bengali fish curry, doi maach is ready. Must serve this bengali fish curry with rice & enjoy your meal.

Thank you

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