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Bengali Fish Curry (Doi Maach)

Photo: Jan Smith
Yield 6 servings (serving size: 1 cup)
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.

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

Nutrition 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

How to Make It

  1. To prepare spice mix, combine first 6 ingredients in a spice or coffee grinder; process until finely ground.

    Chopping Onion
  2. 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.

  3. 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.

Cook's Notes

Slowly add the yogurt to the sauce for smooth results.