Bengali Fish Curry (Doi Maach)

Bengali Fish Curry (Doi Maach)
Photo by Jan Smith

Ingredients

  • 1 cup plain whole milk yogurt
  • 1 (1-inch) cinnamon stick
  • 2 teaspoons coriander seeds
  • Spice mix:
  • ½ teaspoon sugar
  • 1 teaspoon salt
  • ¼ cup water
  • + 35 more ingredients
    • 1 bay leaf
    • 1 cup plain whole milk yogurt
    • 1 teaspoon cumin seeds
    • ¾ teaspoon ground turmeric
    • 2 green cardamom pods
    • 1 garlic clove, minced
    • 1 teaspoon grated peeled fresh ginger
    • ¾ cup finely chopped red onion
    • Sauce:
    • Sauce:
    • 2 tablespoons canola oil, divided
    • ½ teaspoon salt
    • Fish:
    • 1 garlic clove, minced
    • 1 teaspoon grated peeled fresh ginger
    • ¾ cup finely chopped red onion
    • 2 tablespoons canola oil, divided
    • ½ teaspoon salt
    • 2 teaspoons coriander seeds
    • Fish:
    • Spice mix:
    • ½ teaspoon sugar
    • 1 teaspoon salt
    • 2 ¼ pounds mahimahi, cut into 1 1/2-inch pieces
    • 2 dried hot red chiles
    • ¼ cup water
    • 1 bay leaf
    • 2 ¼ pounds mahimahi, cut into 1 1/2-inch pieces
    • 1 teaspoon cumin seeds
    • 2 dried hot red chiles
    • ¾ teaspoon ground turmeric
    • 1 (1-inch) cinnamon stick
    • 2 green cardamom pods
    • 2 whole cloves
    • 2 whole cloves

To prepare spice mix, combine first 6 ingredients in a spice or coffee grinder; process until finely ground. To prepare fish, combine mahimahi, turmeric, and 1/2 teaspoon salt in a large bowl; toss well. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of fish; co...

View full recipe at My Recipes

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