Yogurt Fish Curry
What’s better than fish? Fish paired with curds! Doi Macch is the cool combination of this awesome twosome. This dish, which literally translates into yoghurt fish, consists of well-marinated fish cooked in curd-based gravy. The curry packs a powerful punch, and effortlessly strikes the right balance between sour and sweet. Yogurt gravy makes the fish tender and succulent. Traditionally, the curry is cooked with larger fish like carp (katla), hilsha (ilish) or rohu (rui). I have used rohu fish for this recipe. The use of raw onion paste (pyaaz) and ginger paste (adrakh) in gravy channels authentic Bengali flavours into the dish. Aromatic spices have also been used, which can be added according to taste. Although the gravy may seem to dry off on cooking, it tends to be thick and not be watery. After adding curd, the mixture is slowly simmered until the oil separates out on top. The fried fish is added to this curry and allowed to cook for a while. Doi Macch is the complete package, and tastes perfect with boiled rice. Fish never tasted this good before.
You may also like our other fish recipes Pomfret cooked in Banana Leaf, Fish Kalia, Hot Fish Curry, Achari Fish Curry.
How to make Yogurt Fish Curry
Ingrediants |
|
| Fish | 500 gm |
| Curd (dahi) blended smooth | 2 cup |
| Ginger (adrakh) paste | 1 table spoon |
| Onion (payaz) paste | 4-5 table spoon |
| Green chilli (hari mirch) chopped | 2 table spoon |
| Bay leaf (tej patta) | 1 |
| Cinnamon (dalchini) | 1” |
| Brown cardamom (badi elaichi) | 1 |
| Red chilli (lal mirch) powder | 2 tea spoon |
| Turmeric (haldi) powder | ½ tea spoon |
| Cumin (jeera) powder | 1 tea spoon |
| Mustard oil (sarso tel) | 4 table spoon |
| Sugar (chini) | 1 tea spoon |
| Salt (namak) | to taste |
Method
- 1. Cut fish into cubes, or as traditional cross-section.
- 2. Heat little oil in pan. Fry fish till pale golden. Drain and keep aside.
- 3. Add bay leaf, cardamom and cinnamon in the remaining oil cook it for 30 seconds. Add ginger, onion, red chilli powder, turmeric and cumin powder.
- 4. A little water may be added if it becomes too dry and cook it for a while.
- 5. Add blended curd. Simmer on slow fire till oil comes up on top.
- 6. Add fish with a little water, salt and sugar.
- 7. Simmer till gravy is thick golden. Serve yogurt fish with plain rice.
- Recipe Type : Bengal, Curries, Fish, Non vegetarian, Non Vegetarian, Regional
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