Photo: Jan Smith
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.

How to Make It

Step 1

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

Step 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.

Step 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.

Chef's Notes

Slowly add the yogurt to the sauce for smooth results.

Ratings & Reviews

KKonrad's Review

April 30, 2009
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.

EllenDeller's Review

June 03, 2012
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.

Heidelind1's Review

June 16, 2013
Ohhh, so good! I Would use more cardamom pods next time, maybe 4, no more though. This was a hit.

Avivale's Review

July 31, 2009
A nice and different weeknight dinner. Bold, Indian flavor and easy to make. I used more yogurt to mellow out the spice and make sure I had enough sauce.

cammieh's Review

February 12, 2011
Amazing! Simple! I used only a quarter a cup of yogurt so it would be more like spiced fish with a side relish and not a curry. My husband was truly impressed.