Bengali cuisine
Doi Maach
Rohu fish simmered in a golden yoghurt-onion gravy — subtly spiced with cardamom and bay leaf. A festive Bengali classic that is deceptively simple.
Why cold press mustard oil?
Mustard oil's initial smoking step is what gives Doi Maach its characteristic golden colour and nutty base. The oil's pungency mellows into the yoghurt gravy, creating a beautifully balanced sauce.
Ingredients
- 600g rohu fish, cut into steaks
- 3 tbsp Dune Aura Cold-Press Mustard Oil
- 1 cup full-fat yoghurt, whisked smooth
- 2 medium onions, finely sliced
- 1 tsp ginger paste
- 2 bay leaves
- 3 green cardamoms
- 1 tsp sugar
- ½ tsp turmeric
- Salt to taste
Step-by-step method
- 1
Rub fish with turmeric and salt. Shallow fry in mustard oil until lightly golden. Set aside.
- 2
In the same oil, fry onions until deep golden — about 12 minutes on medium heat.
- 3
Add ginger paste, bay leaves and cardamoms. Sauté 1 minute.
- 4
Lower heat. Add whisked yoghurt slowly, stirring constantly to prevent curdling.
- 5
Add sugar and salt. Cook the gravy 5 minutes until it thickens slightly.
- 6
Add fried fish. Cover and simmer 10 minutes on low heat.
- 7
Serve with steamed basmati rice.
Pro tip
Always add yoghurt on low heat and keep stirring — high heat will split the gravy.
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