Doi maach is a traditional bengali cuisine. This mildly spiced and delicately sour gravy is popular in every bengali household. I love making it in the summer as the gravy is not too heavy on the stomach. The best-suited fishes for this preparation are-katla, rohu, catfish (yes they taste awesome), salmon or any thick meaty fish would also be good. This recipe is a bit different from the traditional one. My mother used to make it all the time when i was a kid. The twist is adding curry leaves in the end. It may sound a bit strange but it adds a lot of flavour.
