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
Build a full meal around Dahi Maach
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
|
300 grams | Fish , fresh, 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 Chili , slit |
|
1 cup | Water |
|
1 handful | Cilantro , 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.