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Yoghurt Fish
(Doi Machh)


An authentic recipe from Bengal (eastern India). Fish slices cooked in mustard oil and yoghurt to give a delicately flavored dish.

Indian Seafood & Fish Recipes

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Serves: 4 
Cooking time (approx.):  minutes
Style: Indian Non-Vegetarian (Bengali)

500  gram(s) any fleshy fish sliced and cleaned
1  cup(s) yoghurt lightly whisked
1  big onion grated
½  teaspoon(s) ginger paste
4  green chillies slit or as per taste
2  bay leaves
2  each of cloves and green cardamoms
½  teaspoon(s) garam masala (hot spice mix)
1  tablespoon(s) mustard oil
1  tablespoon(s) ghee(clarified butter) / butter
salt to taste and some lemon juice

  1. Rub the fish slices with some salt and lemon juice. Keep aside for 5 minutes. Wash well and drain. In a bowl, lightly whisk yoghurt and salt. Marinate the fish slices in this for half an hour.
  2. Heat the mustard oil in a heavy-bottomed pan till very hot (close to a smoking point). Reduce the heat and let it cool for about 3 minutes. Now, add the bay leaves, cloves and the green cardamoms. Saute briefly. Add the grated onions and stir-fry on medium heat for about 5  minutes or till the onions are light brown. Add the ginger paste and fry briefly.
  3. Add the green chillies and the fish along with the marinade. Add salt if required. Mix very gently and bring to a boil. Cover and cook on low heat for about 5  minutes or till the fish is cooked but firm.
    Garnish with ghee or melted butter and the hot spice mix (garam masala).


  • Lemon juice absorbs any strong odours; hence, apply lemon juice and wash the fish to remove fishy smell.
  • Traditionally, mustard oil is a must in this recipe. However it can be substituted with ghee or butter.

Serve hot with: plain boiled rice.

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