Bengali Fish Curry (Doi Maach)

Doi Maach

4 SERVINGS
wish

Ingredients (spice mix)
2 tsp coriander seeds
1 tsp cumin seeds
2 dried hot red chiles
2 whole cloves
2 green cardamom pods
1 pn cinnamon

Ingredients (for the curry)
600 g fresh fish (we used black sole)
2 tbs peanut oil
1 red onion, cut in rings
4 cm piece of fresh ginger, finely chopped
1/2 tsp salt
200 g natural yogurt
1 tbs wheat flour
1 tsp chili powder
2 tbs Ghee (How to make your own Ghee)
salt & pepper

Bengali Fish Curry (Doi Maach)

This dish is typical Bengali because of the fish. Sea Food is very important in Bengali cuisine. You can combine this curry with differnet kind of fish. Garnish Bengali Fish Curry with fresh coriander/cilantro and serve with basmati rice curd Rice or Roti for a complete Indian meal.

In a mortar grind all spices until you have a fine spice mix. Set aside.
Heat peanut  oil in a non-stick pan on middle to high heat.
Add onions and stir fry until golden brown. Add ginger and stir fry for one more minute.
Now add spice mix and stir fry for 30 seconds more.
Remove pan from heat and stir in yogurt. Mix well.
Transfer mixture to a blender and mix until you have a creamy sauce.
Mix wheat flour with chili powder and a bit salt and pepper. Dredge fish in flour mixture.
Now heat Ghee in a non-stick pan and fry fish from both sides until golden brown. Before you flip the fish to the other side pour in yogurt sauce and stir lightely until fish is finished.
Transfer to a plate and serve with fresh rice or Roti. Garnich with fresh coriander/cilantro and fresh green chilis.

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