Thick, meaty fish like mahimahi works best in this doi maach recipe. Garnish Bengali Fish Curry with fresh cilantro and serve with basmati rice or Curd Rice for a complete Indian meal.
2 teaspoons coriander seeds
1 teaspoon cumin seeds
2 dried hot red chiles
2 whole cloves
2 green cardamom pods
1 (1-inch) cinnamon stick
2 1/4 pounds mahimahi, cut into 1 1/2-inch pieces
3/4 teaspoon ground turmeric
1/2 teaspoon salt
2 tablespoons canola oil, divided
3/4 cup finely chopped red onion
1 teaspoon grated peeled fresh ginger
1 garlic clove, minced
1 bay leaf
1/4 cup water
1 teaspoon salt
1/2 teaspoon sugar
1 cup plain whole milk yogurt
How to Make It
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; cook 5 minutes or until fish is lightly browned and flakes easily when tested with a fork (do not overcook). Remove from pan. Repeat procedure with remaining fish and oil.
To prepare sauce, add onion to pan; sauté 5 minutes or until tender. Add ginger, garlic, and bay leaf; sauté 2 minutes. Add ground spice mix; cook 2 minutes. Stir in water, 1 teaspoon salt, and sugar. Remove pan from heat; gradually stir in yogurt. Cook over low heat 5 minutes, stirring constantly. Return fish and accumulated juices to pan. Cook over low heat 5 minutes or just until heated. Discard bay leaf.
Slowly add the yogurt to the sauce for smooth results.
Loved, loved, loved this. Made 1/2 recipe but used FULL spices, added a tsp of sweetened coconut and splash of fresh lime juice to each serving. Used nonfat yogurt stabilized with 1/2 tsp. cornstarch whisked in, then tempered it as you would a Hollandaise sauce (stir a little hot liquid into the yogurt & whisk, then a little more, and only then put the yogurt into the pan. I also saw no reason to cook the yogurt so long, but added it to my iron skillet (which retains heat really well) and let it "cook" off the burner for a few minutes. Also saw no need for all that water and subbed a few tablespoons of stock, mostly to cool the hot pan off so that the yogurt wouldn't curdle. Served with basmati rice and steamed spinach.
Great recipe! I made a few minor changes - I used ground spices rather than grinding them myself and I added a finely chopped Serrano chili. If you use ground spices, you need to modify the amounts downward by half as whole spices have a greater volume. I'm sure grinding the spices myself would have resulted in a more aromatic dish but the substitution did the trick. You need to really add and heat the yogurt slowly (kind of tedious) to avoid curdling.
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