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Indian cooking / Dishes / Doi Maachh
Doi Maachh (Fish in Yoghurt Sauce)

Doi Maachh

Fish in Yoghurt Sauce
Non-vegetarian●●●Origin West BengalPrep 30 minutes, plus standing timeCook 25 minutes

Tender pieces of fish are lightly seared and then simmered in a rich, tangy yoghurt sauce scented with pungent mustard and green chillies.

Mustard spice

3.3 gGround with the chillies for the yoghurt sauce (step 3)
01
Yellow mustard seed · Sarson
3.3 g1 teaspoon
spice
Grind thoroughly with the chillies into a paste.

Everything else

01
Firm white fish fillet · Machhliskinless, trimmed
750 g
fish
02
Mustard oil · Sarson Ka Tel
114 g125 ml
oil/fat
03
Green chilli · Hari Mirchslit in half lengthways and de-seeded
24 g4 chillies
vegetable
04
Yogurt · Dahiwhisked
517 g500 ml
dairy
05
Salt · Namak
to taste
salt

Method

  1. Rub 750 g fish with 1 tsp ground turmeric and a pinch of salt to taste so the pieces are evenly coated. Cover and refrigerate for 30 minutes.
  2. Warm 114 g mustard oil in a deep frying pan or wok over high heat. Fry the fish in batches for 2 to 3 minutes until golden on all sides, then transfer with a slotted spoon onto paper towels to drain.
  3. Using a small grinder, blitz 24 g green chilli together with the mustard spice until finely crushed. Whisk this paste into 517 g yogurt, then stir in 1 tablespoon of the hot oil from the frying pan.
  4. Set the pan over low heat, return the fried fish to it, and pour the yoghurt mixture over the top. Cover tightly and cook at a gentle simmer for 20 minutes.

Don't have something?

Firm white fish fillet
  • Firm white fish

    Use the same weight, clean and cut into fillet-sized pieces. Cooking time is the same; remove any bones.

  • Firm fish fillet

    Use the same weight. Check thickness; thick pieces may need 2–3 minutes more simmering.

  • Skinless firm white fish fillet

    Use the same weight. Skinless flakes more; handle gently and add late.

Ground turmeric
  • Ground ginger

    Use 50% of the weight. Mimics turmeric's warm, earthy, rhizome background, but provides none of the golden-yellow colour.

  • Saffron

    Steep a tiny pinch (0.1 g per 2 g turmeric) in 2 tbsp warm water; use to match the rich golden hue. Contributes an aristocratic, honeyed floral flavour rather than earthy bitterness.

Mustard oil
  • Peanut oil

    Use equal weight. It handles high-heat cooking well, but lacks the signature pungent, nasal heat of mustard oil.

  • Vegetable oil

    Use equal weight. Neutral in flavour, so your curry will lack the characteristic Bengali or North Indian pungent punch.

Green chilli
  • Chilli powder

    Use 10 to 15% of the weight (about 1/4 teaspoon per chilli); imparts dry pungent heat and reddens the dish without the grassy crunch.

  • Dried red chilli

    Use 1 dried pod per fresh green chilli; snap in half and temper in hot oil for a deeper, toastier heat.

Yellow mustard seed
  • Mustard seed

    Use the same weight for tempering. It is the closest match; watch the heat because it can pop faster than yellow mustard seed.

  • Black mustard seed

    Use the same weight, or 75% if you want less heat. It is sharper and more pungent; temper in hot oil as usual.

  • Mustard powder

    Use about half the weight of whole seed, mix with a little water and add near the end. It will not give the same whole-seed crunch in a tempering.

Yogurt
  • Plain yogurt

    Use 100% of the weight. Whisk thoroughly until smooth before stirring into warm gravies to prevent curdling.

  • Single cream

    Use 90% of the weight combined with 10% lemon juice to replicate the lactic tang and rich body in marinades and curries.

Similar dishes

Paturi Maachh
Fish in Banana Leaves
Paturi Maachh delivers a more concentrated, sharp mustard bite without the cooling, tangy creaminess of this dish.
  • Same: Paturi Maachh also features fish prepared with mustard oil, yellow mustard seeds, green chillies, and salt.
  • Different: It omits the yogurt sauce and simmering method, instead adding black mustard seeds, turmeric, and sugar to coat the fish before wrapping it in banana leaves to griddle.
Maspatotia
Fish Roasted in Banana Leaves
Maspatotia tastes smoky and charred without the rich, tangy creaminess provided by the yogurt in this dish.
  • Same: Maspatotia shares the same base flavoring of fish seasoned with mustard seeds, green chillies, and mustard oil.
  • Different: Instead of simmering the fish in a copious amount of yogurt and mustard oil, Maspatotia coats it in a paste with minimal oil and pan-grills it wrapped in banana leaves.
Meen Godavari
Andhra Fish Curry
Meen Godavari tastes tangy from tamarind with toasted coconut and a chilli warmth, while this dish tastes tangy from yogurt with pungent mustard and green chilli.
  • Same: Meen Godavari and this dish are both firm white fish curries with turmeric, green chilli and salt, simmered in a tangy sauce.
  • Different: Meen Godavari uses tamarind extract, fresh coconut, chilli powder, coriander, fenugreek, black pepper and vegetable oil, while this dish uses yogurt, mustard oil, yellow mustard seeds and no coconut or tamarind.
Lal Machhali
Fish in Red Chilli Chutney
Lal Machhali tastes fiery and tangy from red chilli, lime, vinegar, and coconut, while this dish tastes tangy and mustardy from yogurt, mustard oil, mustard seeds, and green chilli.
  • Same: Lal Machhali uses the same 750 g firm white fish fillet, ground turmeric, and salt as this dish, and it also simmers the fish in a sauce.
  • Different: Lal Machhali lacks this dish's yogurt, mustard oil, green chilli, and yellow mustard seeds, and instead uses vegetable oil, garlic, lime juice, sugar, dried red chilli, desiccated coconut, and malt vinegar.