Name: How to make Doi Maach-Bengali Fish Curry
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: Some turmeric powder and salt (to coat fishes with); 400g Rui fish or any other fish; 4 tbsp. Oil (Neutral oil); 1 bay leaf; 1 inch cinnamon stick; 3 green cardamom; 3 cloves; 2 inch ginger (paste); 1 large onion (paste); 8 cashews (soak in water then make paste); 1 cup yogurt (plain unsweetened, well beaten); 1 tsp. Sugar (or to taste); 4-5 green chillies; 1 cup water; Salt (to taste)

How to make Doi Maach-Bengali Fish Curry

Author: Nupur Bhattacharya Cuisine:Bengali, Indian Courses:Main Recipe Keys: Gluten Free

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time: minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

Doi Maach is a mild and delicious bengali fish curry. It is made in a yogurt and cashew based gravy!

Instructions

Coat fish pieces with little turmeric powder and salt

Fry the pieces lightly in oil (don’t fry till crisp, just lightly)
Make a paste of onion and ginger and 1 green chilli
Add bay leaf, cardamoms, cloves, and cinnamon stick

Add onion/ginger/chilli paste and fry till golden brown (~5 min) in color and until it looks oily
Add salt and sugar to taste
Add cashew paste and fry till oily

Add beaten yogurt and fry paste till oil comes on the surface
Add 1 cup water or as required
Let the gravy start to simmer

Add fish pieces along with 3-4 slit green chillies
Place the lid on and cook for 2 min
Check for salt and sugar

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