Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Monica Bhide
Recipe by Cooking Light June 2005

Gallery

Credit: Jan Smith

Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Chef's Notes

Slowly add the yogurt to the sauce for smooth results.

Nutrition Facts

235 calories; calories from fat 29%; fat 7.6g; saturated fat 1.7g; mono fat 2.7g; poly fat 2.5g; protein 33.6g; carbohydrates 7.6g; fiber 1.6g; cholesterol 129mg; iron 3.1mg; sodium 762mg; calcium 106mg.
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