Doi Mach

(Rui/Rohu/Carp, Katla, Aar, Buffalo)


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Doi or curd is the main ingredient of this preparation and is usually made with pieces of fish weighing more than 2 kilograms or what we call in bengali as "paka rui"




Serving Size: 2 persons


Ingredients: (photo left panel)

Fish - 4 big pieces (about 250-300 g)

Tok Doi/Curd - 4 tbsp

Onions - 1 small, grated/paste

Ginger - 1 tbsp, grated

Green Chillies - 4, slit

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Tej Pata/Bay Leaf - 2 small

Choto Elach/Green Cardamom - 2, roughly crushed

Dalchini/Cinnamon - 1 inch, halved

Sugar - 1tsp (may be varied as desired)

Salt - To taste

White Oil - 6 tbsp






  1. Rub a pinch of salt and turmeric on the fish pieces and keep aside.

  2. In a bowl, beat the curd into a smooth paste with 1/4th cup water and keep aside.


Cooking procedure:

  1. In a kadhai, heat 2 tbsp oil. Fry the fish lightly for 1 min each side and remove. This is done with frozen fish usually. If fresh fish is available locally then you may choose to not fry the fish.

  2. Add the beaten doi (curd) to the fried fish and set aside.

  3. Heat 4 tbsp remaining oil. To it add bay leaves, cardamom, cinnamon and fry for 30 seconds.

  4. Add grated onion, ginger, chilli powder, turmeric. Fry well on medium heat till oil separates (about 3-4 minutes).

  5. Add fish mixed with doi (curd) and sugar. Lower the heat and simmer for 15-20 minutes (uncovered). You may adjust desired gravy consistency at this stage.

  6. Garnish with green chillies.


Serving Suggestions:

Serve  with rice.