Salmon with yogurt gravy (Doi Mach)

Bengalis are very fond of fishes which feature mandetorily in their daily diet.  Mainly those fishes are sweet water ones and are quite different from the sea-fishes.

In Europe, among various kinds, Salmon ranks high due to its unparallel taste with thick flesh and smoothy fat. We mostly go for Salmon whenever hit by fish fever and give it a Bengali treatment.

Doi-mach or fish in yogurt gravy is quite a popular and rich dish in Bengali cuisine. So here I present the recipe of Salmon with yogurt gravy which you will love for sure. In contrast to its usual baked recipes, here Salmon goes for a complete make over.

Salmon in Bengali style, "Doi mach"

Salmon in Bengali style, “Doi mach”

Ingredients to serve 4 :

  1. Salmon fish – 400 gm.
  2. Onion (medium) – 1
  3. Garlic – 2 cloves
  4. Ginger – 1 inch
  5. Plain yogurt – 6 tbspoon
  6. Chilli powder – ½ teaspoon
  7. Pinch of turmeric powder
  8. Whole garam masala
  9. Bay leaf – 1
  10. Cooking oil


Procedure :

A large piece of Salmon

A large piece of Salmon

Remove the scales of salmon keeping the skin intact. Wash it thoroughly and then cut into medium size square pieces.

Make a paste of garlic and marinate the pieces of salmon with that garlic paste, yogurt and salt. Keep it for at least 1 hour.

Marinated Salmon

Marinated Salmon

Finely chop the onion. Make a paste from ginger.

Heat 1 tbspoon of oil in a frying pan over medium flame. Add whole garam masala and bay leaf, saute them till the nice aroma of dry species comes out. Add chopped onion into it and fry till light brown. Then add the marinated fish, sugar as per your test, salt if needed and a little bit of water (optional). Mix very well and cover with a lid. Turn the flame on low-medium and cook till the fish completely cooked and the gravy thickens. Serve with rice.

Salmon in yogurt gravy

Salmon in yogurt gravy

Note :

  1. There is no need to fry the fish before marination.
  2. Don’t use much oil as Salmon itself releases lot of oil.
  3. Don’t add much water in the gravy otherwise yogurt will curdle.

8 thoughts on “Salmon with yogurt gravy (Doi Mach)

    • Yes Shalini, I saw your post and I also wish to try your recipe too. I don’t know whether “cocum” is available here or not and also I have to use other kind of fish. But I will try this for sure.


    • Sorry Steven, I was under the impression that your name is “Cteavin”. Now I know that you are Steven 🙂
      Do try this different kind of recipe with Salmon and let me know whether you enjoyed it or not. 🙂 By the way are you vegetarian ??????


      • No, not at all, but I love vegetarian foods. I studied Indian cooking at a school in Hyderabad for a few months, so I have a special love for Indian vegetarian.

        Oh, I’ll answer to anything. Cteavin, Stephen, hey you, bro! 😉


    • Yes, I came to know from your profile that you had been in India and you attended cookery classes there. Did you like your stay in India ????? You know, I never had been in Hyderabad. I am from Kolkata, West Bengal, a state in eastern part of India. In my state most of the people are nonvegetarian, they eat mainly varieties of fish and also chicken and goat. Though we have lot of vegetarian dishes also. I miss most of those tropical vegetables here in Utrecht. If you taste our nonveg dishes, then I am pretty sure you would love them too. 🙂


      • I also learned about non-vegetarian dishes.

        It was fascinating how every student came from different parts of Indian, looked ethnically different, but got along well and respected each others traditions. For example, there were Jains who did not touch the meat, and that was fine. The school had curriculum that worked around it and no one else paid any attention. Such things were more educational than the food — I absolutely loved my three months there.


  1. Pingback: Baked Salmon | Cooking Delight

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