Bengali Yogurt Fish Curry — Doi Maach
A Bengali fish curry in a tangy yogurt-based gravy with mustard oil, nigella seeds, and a touch of sugar — a delicate homestyle classic.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat fish dry, rub with 0.5 tsp salt and 0.5 tsp turmeric, rest 5 minutes. Whisk yogurt with ginger paste, kashmiri chilli powder, cumin, coriander, remaining turmeric, and salt. Slit green chillies lengthways.
Sear
Heat 2 tbsp mustard oil in a large skillet over medium-high until just smoking. Lower to medium, sear fish in two batches if needed, 60 seconds per side until edges golden. Remove gently and set aside.
Bloom
Add remaining 3 tbsp mustard oil to the pan over medium heat. Add nigella seeds, bay leaves, cardamom, cinnamon; sizzle 20 seconds until fragrant. Stir in green chillies and sugar for 30 seconds until sugar dissolves.
Build
Reduce heat to very low. Add spiced yogurt one tablespoon at a time, stirring constantly 2 minutes to prevent splitting. Pour in 200ml hot water and bring to gentle simmer on low.
Simmer
Slide fish into gravy in single layer, cover, simmer 4-5 minutes on low until fish flakes easily and reaches 145°F internal temperature. Spoon gravy over fish gently—do not stir.
Rest and plate
Remove from heat, stir in garam masala, cover, rest 2 minutes. Garnish with fresh coriander and serve with steamed basmati rice, brinjal pickle, and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.