'Doi Maach'- fish yoghurt curry

'Doi Maach'- fish yoghurt curry

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

Bengal is famous for its fish and seafood recipes. In fact in Bengal, Brahmins – the priestly class, who are normally vegetarian – are allowed to eat seafood as it is classified as a ‘vegetable of the sea’! Doi maach means ‘yoghurt fish’. Whole small fish or fillets can all be used and no part of the fish is wasted – fish heads are a delicacy. This recipe is my daughter’s favourite – minimum effort, maximum impression. Serve it with steamed basmati rice.

Ingredients

Quantity Ingredient
1kg fish fillets, such as snapper, mullet, bream, perch, kingfish, barramundi, ling or cod, skin left on, cut into 7.5 cm pieces
3 teaspoons turmeric
1 1/2-2 teaspoons salt, or to taste
150ml mustard oil or other vegetable oil
1 large onion, chopped
2 easpoons Ginger paste
2 teaspoons Garlic paste
1 teaspoon chilli powder
2 teaspoons sugar
125g plain yoghurt
30g sultanas
4 green cardamom pods, roasted and ground, (see Note)
5 cloves, roasted and ground, (see Note)
1cm cinnamon stick, roasted and ground, (see Note)

Method

  1. Put the fish in a large bowl. Sprinkle with 1½ teaspoons of the turmeric and 1 teaspoon of the salt and toss together until the fish pieces are well coated.
  2. Heat the oil in a wok or large frying pan over a medium heat. If you are using mustard oil, heat it until it is smoking. Cook the fish for 2 minutes on each side. Remove from the wok and set aside.
  3. In the same oil, sauté the onion, stirring occasionally, for about 4 minutes or until golden brown. Add the ginger and garlic pastes, the remaining turmeric and salt, and chilli powder. Cook, stirring, over a medium heat for 2 minutes. Add the sugar and continue stirring until it dissolves.
  4. Stir in the yoghurt and sultanas. The resulting sauce should have the consistency of a thick soup. Add up to 125 ml water if necessary to obtain this consistency. (Some yoghurts have a runnier consistency than others.) Reduce the heat to low, cover and simmer for 15 minutes.
  5. Return the fish to the wok, stir gently through the sauce and then sprinkle with 2 teaspoons of the combined cardamom, clove and cinnamon spice mix. Simmer for a further 10 minutes. Serve hot.

Note:

  • Roast and grind the cardamom pods, cloves and cinnamon together. This should give you 2 teaspoons of roasted and ground spice mix.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
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