Dahi Maach
Freshwater fish simmered in a thick yogurt-mustard gravy tempered with panch phoron and dried red chillies — a distinctly Maithili preparation where the fish is first fried in mustard oil, then finished in soured yogurt, giving it a tangy, slightly fermented depth quite different from Bengali doi maach.
Cuisines
Maithili
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 300 grams | fresh fish (preferably Rohu or Katla) |
| 1 cup | yogurt |
| 2 tablespoons | mustard oil |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | ginger paste |
| 1 teaspoon | garlic paste |
| 2 pieces | green chilies, slit |
| 1 cup | water |
| 1 handful | fresh coriander leaves, chopped |
| — | salt to taste |
Instructions
- 1 Clean the fish pieces thoroughly and marinate them with turmeric powder, red chili powder, and salt. Set aside for 10 minutes.
- 2 Heat mustard oil in a pan until it reaches smoking point, then reduce the heat and fry the marinated fish pieces until golden brown on both sides. Remove and set aside.
- 3 In the same oil, add cumin seeds and let them splutter.
- 4 Add ginger paste, garlic paste, and slit green chilies. Sauté for a minute until the raw smell disappears.
- 5 Lower the heat and add yogurt, stirring continuously to prevent curdling.
- 6 Add water and bring the mixture to a gentle boil.
- 7 Carefully place the fried fish pieces into the yogurt gravy and let them simmer for 10-15 minutes on low heat.
- 8 Adjust salt and garnish with fresh coriander leaves before serving.
Tips
Ensure the yogurt is at room temperature to prevent curdling when added to the hot pan.