Doi Mach (Fish in Yogurt Curry)
A delicate Bengali fish curry, simmered in a creamy yogurt sauce.
⏱️ 60 min🍽️ Serves 1
🔥 380 kcal💪 32g protein🍚 10g carbs🥑 24g fat🌾 2g fibreper serving
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servings
Ingredients
- 🐟500 g rohufish fillets
- 🍦200 g plain yogurt
- 🧄2 tbsp ginger-garlic paste
- 🧡1 tsp turmeric powder
- 🌰1 tsp cumin powder
- 🌶️½ tsp red chili powder
- 🌶️2 whole green chilies
- 🍶1 tbsp mustard oil
- 🌿½ tsp fenugreek seeds
- 💨1 pinch asafoetida (hing)
- 💧½ cup water
- 🌿¼ cup fresh cilantro, chopped
- 🧂 salt, to taste
Pro tips
- Ensure the yogurt is at room temperature before adding to the hot pan to prevent it from curdling.
- Do not overcook the fish, as it can become dry and tough.
- For an extra rich flavor, you can add a pinch of garam masala at the end of cooking.
Method
- 1Marinate the fish fillets with 1/2 tsp turmeric powder and salt for 15 minutes.
- 2Whisk the yogurt until smooth, then mix in ginger-garlic paste, remaining turmeric, cumin powder, and chili powder.
- 3Heat mustard oil in a pan. Lightly fry the marinated fish until golden brown on both sides, then set aside.
- 4In the same oil, add fenugreek seeds and asafoetida. Once fragrant, pour in the yogurt mixture and stir constantly to prevent curdling.
- 5Add green chilies and water, bring to a simmer. Gently add the fried fish to the curry.
- 6Cover and cook on low heat for 10-12 minutes, allowing the fish to absorb the flavors.
- 7Garnish with fresh cilantro and serve hot with steamed rice.