Bengali Fish Curry (Doi Maach)

Name: Bengali Fish Curry (Doi Maach)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 1 bay leaf; 2 Tbsps canola oil, divided; 1 stick (1-inch) cinnamon; 2 teaspoons coriander seeds; 1 teaspoon cumin seeds; 1 teaspoon grated peeled fresh ginger; 1 garlic clove, minced; 2 green cardamom pods; 1 teaspoons ground turmeric; 1 kilograms mahimahi, cut into 1 1/2-inch pieces; 2 dried hot red chiles; 177 milliliters finely chopped red onion; 1 teaspoons salt; 1 teaspoon salt; 237 milliliters plain whole milk yogurt; 1 teaspoons sugar; 59 milliliters water

The recipe Bengali Fish Curry (Doi Maach) could satisfy your Indian craving in roughly 45 minutes. One portion of this dish contains about 34g of protein, 6g of fat, and a total of 224 calories. This recipe serves 6. This recipe covers 20% of your daily requirements of vitamins and minerals. It works well as a main course. It is a good option if you're following a gluten free and pescatarian diet. Head to the store and pick up onion, water, cinnamon stick, and a few other things to make it today. To use up the ground turmeric you could follow this main course with the Cherry-Filled Lemon Cake as a dessert.

Instructions

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

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Seasoning Mix

Coffee

To prepare fish, combine mahimahi, turmeric, and 1/2 teaspoon salt in a large bowl; toss well.

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Mahi Mahi

Turmeric

Fish

Salt

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Bowl

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add half of fish; cook 5 minutes or until fish is lightly browned and flakes easily when tested with a fork (do not overcook).

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Fish

Remove from pan. Repeat procedure with remaining fish and oil.

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Fish

Cooking Oil

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Frying Pan

To prepare sauce, add onion to pan; saut 5 minutes or until tender.

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Onion

Sauce

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Frying Pan

Add ginger, garlic, and bay leaf; saut 2 minutes.

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Bay Leaves

Garlic

Ginger

Add ground spice mix; cook 2 minutes. Stir in water, 1 teaspoon salt, and sugar.

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Seasoning Mix

Sugar

Water

Salt

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.

Ingredients you will need

Bay Leaves

Yogurt

Fish

Equipment you will use

Frying Pan

Equipment

Bowl

Frying Pan

Ingredients

Servings:

bay leaf 2Tbsps

canola oil, divided 1stick

(1-inch) cinnamon 2teaspoons

coriander seeds 1teaspoon

cumin seeds 1teaspoon

grated peeled fresh ginger 1

garlic clove, minced 2

green cardamom pods 1teaspoons

ground turmeric 1kilograms

mahimahi, cut into 1 1/2-inch pieces 2

dried hot red chiles 177milliliters

finely chopped red onion 1teaspoons

salt 1teaspoon

salt 237milliliters

plain whole milk yogurt 1teaspoons

sugar 59milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.