Traditional Bengali Doi Fish


By Srimoyee Chowdhury
Published November 13, 2020

Hindustan Times



Warm water- ½ cup

Sugar- 1 tsp

Ghee- 1tbsp

Garam Masala (whole)- 1 elaichi, 3 cloves, 1 cinnamon

Mustard Oil- 4 to 5 tbsps

Marinate it in 2 tsps of salt and 1 tsp of haldi powder

Katla or Rohu fish (curry cut)
- 3 pieces


Green chillies- 2 or 3

Green chilly paste- 1 tsp

Ginger garlic paste- 1 tbsp

Mix all these in blender and make a paste

Masala- Charmagaz (watermelon seed)- 3 tsps, Posto (poppy seeds)- 3 tsps, Kaju (cashews)- 2

Onion paste- 4 tbsps

Dahi- 5 tbsps 


Heat 4 tbsps of oil in a pan. Fry the marinated fish till light brown on medium flame. Keep aside

Add whole garam masala and onion paste. Stir till brown. Add ginger garlic paste. Keep stirring 

Slowly add the pre-blended masala. Keep stirring

Add chilly paste and keep stirring the gravy

Add dahi and keep mixing the gravy. Add the chillies

When the gravy becomes a bit thick, add warm water to it. Cover it with a lid for 3 to 4 minutes

Add the fried fish and mix it well with the gravy. Cover it for 2 minutes. If needed add 1 tsp of sugar

Add the ghee and mix well

Serve hot with white or brown rice

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