Doi maach (Bengali fish curry)
A flavourful sweet water fish curry recipe that's made with fresh yoghurt and whole spice. This family recipe is a firm favorite and is best enjoyed with steamed rice
Equipment
- Shallow cooking pot with lid
Ingredients
- 500 g rui maach (rohu) or salmon
- 1 medium onion ground to a fine paste
- 1 tbsp freshly grated ginger
- 4 tbsp yoghurt (doi)
- ½ tsp turmeric powder
- 1 tsp chili powder
- 3-4 fresh green chilis slit
- 2 bay leaves
- 2 dried red chilis
- 1 tsp cumin seeds
- 1 inch cinnamon
- 2-3 green cardamom
- 2-3 cloves
- 4 tbsp mustard oil
- salt to taste
Instructions
- Wash the fish well and pat dry
- Add the onion, ginger, yoghurt, turmeric, salt, chili powder, chilis and 2 tablespoons of mustard oil and rub well
- Keep the fish aside for around 15-20 minutes
- Heat 2 tablespoons of the oil and let it smoke. Lower the flame and add the whole spices
- Add the marinated fish into the flavoured oil
- Add 1 cup of water and swirl the pot around so that the water spreads evenly in it
- Cover and cook. After 5-7 minutes flip the fish pieces and again cover and cook. It should be cooked in 15-20 minutes
- Serve the doi maach (Bengali fish curry with yoghurt) hot with steamed rice and some fresh salad. Bon apetit!
Notes
- You could replace mustard oil with regular cooking oil too
- This is not a runny curry. However, you could add more water if you wish too
- Be gentle while turning the fishes over. Since they are soft, they could break
- g - grams
- tsp - teaspoon
- tbsp - tablespoon