• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Bengali Fish Curry (Doi Maach)

  • 6servings
  • 235calories

Add to MenuAdd to Calendar

Source: www.myrecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, C, P
MineralsNatrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons coriander seeds

  2. 1 teaspoon cumin seeds

  3. 2 dried hot red chiles

  4. 2 whole cloves

  5. 2 green cardamom pods

  6. 1 (1-inch) cinnamon stick

  7. 2 1/4 pounds mahimahi, cut into 1 1/2-inch pieces

  8. 3/4 teaspoon ground turmeric

  9. 1/2 teaspoon salt

  10. 2 tablespoons canola oil, divided

  11. 3/4 cup finely chopped red onion

  12. 1 teaspoon grated peeled fresh ginger

  13. 1 garlic clove, minced

  14. 1 bay leaf

  15. 1/4 cup water

  16. 1 teaspoon salt

  17. 1/2 teaspoon sugar

  18. 1 cup plain whole milk yogurt

Instructions Jump to Ingredients ↑

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

  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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback