Bengali Doi Maach Recipe / Bengali Yogurt Fish Curry Recipe / Katla Fish in Yogurt Sauce / Bengali Fish Curry / Curd Fish Recipe / Fish in Spicy Yogurt Sauce.
Bengalis are born to eat fish. . Yes, they are so fond of fish. May be Bengal is a state which is in coastal area and it consists of so many rivers. As it is, the availability of fish is abundant over there. The reason I said it like that is, we were having a Bengali neighbour long back and I found that, one fish curry is a must dish for their meals daily!! I know that having fish is not only restricted to Bengalis. For Keralites too fish is a part of their daily meal along with their rice.
Most of the Bengalis use Mustard oil for making curries, gravies etc., The traditional Bengali dish calls for using ghee for sautéing onion and spices. Since we don’t like mustard oil or ghee in fish, I have used Coconut Oil. Pardon me.. We always use coconut oil for cooking fish. Using mustard oil helps the heart patients, as it contains Omega 3 and 6 fatty acid. You can try using the original mustard oil as well!!
I will try out so many Bengali dishes and would love to add those slowly. Here goes the recipe of Bengali Yogurt Fish Curry / Bengali Doi Maach
Ingredients for making Bengali Fish Curry:
½ kg Boneless Fish Fillets
2 Big Onions, chopped
4 Green Chilly, slit
3 Tomatoes Pureed
¾ tbsp. Kashmiri Chilly Powder
1 ½ tbsp. Coriander Powder
1 ½ tbsp. Ginger Garlic Paste
2 tbsp. Oil / Ghee
½ tsp. Mustard Seeds
Salt to taste
1 cup of water
Method of making Bengali Fish Curry:
Heat oil in a munchatty (earthly cook ware). Put in mustard seeds. When it crackles, add ginger and garlic paste. Stir for few seconds and add in onion and sauté it for few two minutes. When onion gets translucent, add green chilly. When its green colour changes a bit, add all the chilly powder and coriander powder. Sauté it for few minutes. Now add the pureed tomato and cook over a moderate flame until oil starts separating from the pan.
At this time you will start to get a nice aroma. Pour in yogurt and mix it well. After few seconds, pour in one cup of water. Mix and simmer it covered. When it boils, add Fish fillets. Give it a stir and cover the cookware with a lid. Simmer it for 5 to 7 minutes or until the fish curry is done.
Serve Bengali Yogurt Fish Curry with hot white rice.
My Recipe Notes on Bengali Fish Curry:
1. I have used white onion. Red onion will be tastier.
2. Use boneless fish to get the real taste. Any white boneless firm fish pieces would be okay for this Bengali Dahi Maach.
3. Adjust the spices as per your tolerance level. For us, the spices were just in the right proportion.
4. Since we don’t like ghee or mustard oil along with fish, I have used coconut oil.
5. You can even marinate the fish pieces for half an hour with little salt and pepper powder. I didn’t. Even without that the curry was awesome.
6. Don’t use the spatula for mixing the fish curry, once it is done, as the fish pieces would fall apart. Instead, wear the gloves’ and swirl it by holding with both your hands.
Bon Appétit.. Cheers..Seena.
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ബംഗാളി തൈര് മീൻ കറി / ബംഗാളി ധോയ് മാച്ച് റെസിപ്പി.
Bengali Doi Maach.
Here, Fish Fillets are cooked in spices, and the yogurt and the tomato puree enhanced the flavour. Serve it with hot rice. Try out this simple way of preparing Bengali Yogurt Fish Curry with boneless fish fillets, which doesn’t have a very long list of ingredients.