Bengali Fish Curry (Doi Maach)

Bengali Fish Curry (Doi Maach) Recipe
Photo: Jan Smith
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.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 235
Caloriesfromfat 29 %
Fat 7.6 g
Satfat 1.7 g
Monofat 2.7 g
Polyfat 2.5 g
Protein 33.6 g
Carbohydrate 7.6 g
Fiber 1.6 g
Cholesterol 129 mg
Iron 3.1 mg
Sodium 762 mg
Calcium 106 mg

Ingredients

Spice mix:
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
Fish:
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
Sauce:
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

Preparation

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.

Note:

Slowly add the yogurt to the sauce for smooth results.

Monica Bhide,

Cooking Light

June 2005
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